Introduction to the flavor of Ugandan coffee treated by washing method can Ugandan coffee be used for blending
Origin: East Africa
Treatment method: washing method
Baking Level: Deep City + Baking
Suggested brewing method: siphon pot/espresso coffee
Coffee characteristics: rich aroma, balanced acidity, with lively and interesting fruit flavor
Food pairing: lemon cheesecake/citrus muffins/raspberry cheese
Related information:
Uganda introduced Arabica coffee trees in 1900, while northern Bugisu along the Kenyan border produces higher quality coffee.
In general, one coffee fruit contains two coffee beans. Small round beans (also known as "unicellular beans") are produced under mutation, and when the fruit ripens, it becomes only a single bean. The oval beans are called round beans.
Round beans are especially sweet because they absorb the nutrients of an entire coffee fruit. Because of the rounded shape, the roasting time is shorter than that of ordinary coffee beans. Therefore, farmers will carefully select the round beans one by one from the coffee beans, hoping that everyone who loves coffee can taste a cup of superior quality coffee. That's what makes round beans so precious.
Base Points (50):50
Total score (max. 100):85.2
Strength/Main Attributes: Medium Strength/High Oil Content, Rustic Mild
Recommended baking level: full city or full city+
Comparison: A unique African coffee, very similar to Indonesian coffee Uganda organic Bugisu
Country of production: Uganda
Grade: HB
Cultivated area: Ergon region, Mbale
Brand: Organic Bugisu
Treatment method: wet treatment
Appearance: 1.8d/300gr, 16-18SCR
Variety: Unknown Uganda is the country of origin of Robusta coffee, but commercial cultivation of Arabica did not begin here until the early 1900s. Today Uganda still has a large number of wild Robusta coffee trees, which are rare in cities around the world. Landlocked Uganda's large coffee plantations tend to be interplanted, where coffee trees interact with food crops and rubber trees because of the natural environment. Coffee here flowers twice a year on average, making Uganda the world's largest producer of coffee honey.
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Beginning in the late 1980s, Cameroon's coffee production declined, from 1.8 million bags of robert coffee in 1987 to 1.1 million bags in 1990, and from 400,000 bags to 200,000 bags of arabica coffee in the same period. Now, thanks to tighter regulation by the National Coffee Supervisory Agency, coffee production and quality may change.
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