Introduction of Ugandan Coffee production area
It has a deep ripe fruit aroma, such as red wine taste, coupled with a thick body, similar to some low-key Kenyan beans, but also with a mild soil flavor, so in terms of flavor characteristics and other East African countries are quite different, but a bit similar to Asian Indonesia Sulawesi Tonaka coffee and Java Manor coffee. Baking degrees between City+ and Full City+ are all better.
Ugandan coffee beans have a unique flavor and fragrance, which is very suitable for making Italian and other flavors of coffee. More importantly, Ugandan coffee beans are strictly screened according to international market standards to ensure their high quality and pollution-free characteristics.
Africa is home to Arabica and Robusta, the two main varieties of coffee, while Uganda, located in eastern Africa and known as the "highland water" and "pearl of East Africa", is believed by many to be the birthplace of Robusta. Mbale in Mount Elgon to the east and other producing areas near the border with the Democratic Republic of Congo to the west are known as Wugar. Officially listed grades are Oaganic (organic), Bugisu AA, Bugisu A, Bugisu B, Bugisu PB, Wugar, Drugar and others not listed. To find good Ugandan coffee, you must first identify Bugisu AA, A and PB grades, but because the country is landlocked and has many transportation problems, you will often find green beans with low moisture content and no green appearance. Uganda coffee is one of its export pillar industries, Uganda is the birthplace of African Robusta coffee, just as Ethiopia is the birthplace of Arabica coffee, and Roberto coffee was first discovered in Uganda. Uganda has been growing coffee for over 100 years. Uganda is also one of the few major African countries committed to organic coffee production. In Uganda, where Arabica coffee beans account for only 15 percent of the country's coffee production, Uganda's best coffee is mainly grown in the Elgon and Bugisu mountains along the Kenyan border in the northeast and Ruwensori mountains in the west
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Burundian Coffee Bean Flavor Story recommendation of Burundian boutique coffee beans in Burundi coffee producing area
The coffee production type of Bloomberg is similar to that of Yisuobi, and most of them are produced by small ones. Farmers in the Nielu Deer Co-operative Society (Nyarunasi Cooperative) send their harvested ripe fruits to the processing system for unified treatment. The coffee collected by the people is washed and processed with traditional water. After the fruit is removed, the coffee is soaked and washed in the sink and placed on the scaffolding to be dried every day.
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Introduction of Ecuadorian Coffee Flavor characteristics of Ecuadorian Coffee producing area
Ecuador is one of the few countries in South America that produces both Arabica and Robbins. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (Chanchamgo Valley), which is divided into two mountains from the south.
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