Extremely mild flavor of Ugandan coffee beans the characteristics of the manor producing area introduce the fine products of Uganda

Later, when the ship replaced the sailboat, due to the shortened delivery time, people drank relatively fresh coffee beans. But people who are used to drinking Chen beans are not used to the fresh taste, so they desperately pursue old Java coffee, so that the Indonesian government and some businessmen deliberately store fresh beans in warehouses for one or two years and then sell them to consumers. In fact, compared with fresh beans, the acidity of aged Java beans is close to zero, but the flavor is more intense. Because of the long storage time, the increase in cost and the limited quantity, Java has always been a hot item in the coffee market. In the 1880s, 0 merchants deliberately tampered with some fresh Guatemalan or Venezuelan beans to imitate aged Java for high prices. It is intolerable that 0 merchants dye coffee beans to make them look more like old Java, but there is no doubt that the dyed chemicals are certainly toxic.

Java produces only a small amount of Arabica beans, most of which were imported from Africa after the rust disaster. This kind of coffee has a strong bitter taste after roasting, but the flavor is extremely light. Although the acidity is low and the taste is delicate, it is rarely used for direct drinking and is often used to mix mixed coffee. Or used to make instant coffee Ugandan coffee beans have a unique flavor of 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 its high quality and pollution-free characteristics.

Africa is the hometown of the two major varieties of coffee, Arabica and Robusta, while Uganda, which enjoys the laudatory names of "plateau water" and "Pearl of East Africa" in eastern Africa, is believed by many people as the birthplace of Robusta, but Ugandan coffee is not a type of coffee that emphasizes aroma, as long as raw beans are not and turn 100 or yellowed, generally have a good flavor performance, with a low ripe fruit aroma, such as the taste of red wine. In addition, the thick mellow thickness is similar to some Kenyan beans with low flavor, but it also has a mild soil flavor, so it is quite different from other East African producing countries in flavor characteristics. on the contrary, it is somewhat similar to Asian Indonesian Sulawesi Tonaga coffee and Java manor coffee. The baking degree between City+ and Full City+ is all the better Mbale on the eastern side of the Elgon Mountains and other producing areas near the border of the Democratic Republic of the Congo in the west, and the export name is Wugar. The official ranks are Oaganic (Organic), Bugisu AA, Bugisu A, Bugisu B, Bugisu PB, Wugar, Drugar and other unlisted grades. To find a high-performing Ugandan coffee, you must first recognize the BugisuAA, An and PB grades, but because the country is inland and has many transportation problems, it is often found that the raw bean with low moisture content and not green appearance is one of the pillar industries of its export. Uganda is the birthplace of Robsta in Africa, just as Ethiopia is the origin of Arabica coffee. Roberts coffee was first found in Uganda. So far, Uganda has a history of growing coffee for more than 100 years. At the same time, Uganda is one of the few major countries in Africa dedicated to the production of organic coffee. In Uganda (Uganda), Arabica coffee beans account for only 15% of the country's total coffee production. Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the northeast and Ruwensori in the west.