Simple and mild flavor of Ugandan coffee beans the manor area introduces Ugandan boutique coffee beans

This coffee is characterized by balanced acidity and rich oil between 1600 and 1900 meters above sea level. it is mild and simple in taste and has a papaya flavor.

Dry aroma (1-5): 3.2

Wet aroma (1-5): 3.4

Acidity (brightness) (1-10): 8

Taste (layered) (1-10): 8.5

Taste (alcohol thickness) (1-5): 4

Aftertaste (residue) (1-10): 8.1

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 85.2

Strength / main properties: medium strength / high oil content, simple and mild

Suggested roasting degree: full city or full city Ugandan coffee is not a coffee type that emphasizes rising aroma, as long as raw beans are not and turn 100 or yellowed, generally have a good regional flavor, with low ripe fruit aroma, such as red wine taste, and thick mellow thickness, similar to some Kenyan beans with low flavor, but with a mild soil flavor. Therefore, it is quite different from other East African countries in flavor characteristics, but somewhat similar to Asian Indonesian Sulawesi Tonaga coffee and Java manor coffee. The baking degree between City+ and Full City+ is all better.

Ugandan coffee beans have a unique flavor of delicate taste, which is very suitable for making Italian and other flavors of coffee. More importantly, Ugandan coffee beans are strictly screened according to the standards of the international market to ensure their high quality and pollution-free characteristics.

Africa is the hometown of the two major varieties of coffee, Arabica and Robusta, while Uganda, which is located in eastern Africa and enjoys the laudatory names of "plateau water hometown" and "Pearl of East Africa", is believed by many people to be the birthplace of Robusta.