Introduction to the characteristics of high-quality and pollution-free Ugandan coffee flavor manor producing area

It is well known that coffee originated in Ethiopia, the earliest Arabica variety, while Robusta originated in Uganda, both of which are from Africa. As the hometown of coffee, Africa not only has many excellent coffee varieties, but also is still one of the three largest coffee producing areas in the world. The flavor and taste of African coffee is the most complex and excellent; due to the appropriate altitude and climate, African coffee tastes better than coffee from South America and Southeast Asia; this is an unofficial evaluation from the International Coffee Organization (ICO). However, due to poverty, coupled with deficiencies in publicity and brand building, backward coffee cultivation and harvesting technology and lack of government regulation, the export volume and popularity of coffee beans in Africa are far lower than those of coffee producers in South America and Southeast Asia, led by Brazil. Over the last decade, several major African exporters (such as Ethiopia, Kenya, Uganda, Tanzania and Rwanda) have stepped up regulation of coffee production and trade, reducing the circulation of raw coffee beans and bringing better quality African coffee beans to the world by improving planting, harvesting and storage technologies. Better quality has promoted the brand construction of boutique coffee in various countries. Nowadays, coffee beans such as AA (Kenya AA) of Kenya, Yirgacheffe of Ethiopia, Harald (Harar) and Bujisu AA (Bugisu AA) of Uganda have become the ranks of boutique coffee with world reputation; it is believed that more and more African coffee varieties will be recognized by people and join the ranks of world boutique coffee.

Founded in Hong Kong in 2004, Foresea Company Limited has been engaged in import and export trade with countries in Africa, the Middle East and Southeast Asia for many years. With honest and pragmatic business philosophy, we have established good cooperative relations with customers from various countries in the above regions, and established complete and efficient procurement and logistics channels in Africa.

Based on our in-depth understanding of the African market and our optimistic outlook for domestic demand for high-quality coffee and raw beans. Since 2009, we have gradually adjusted the direction of our import business and shifted our main efforts to the import of raw coffee beans in Africa; we are determined to introduce the best raw materials of coffee beans into the domestic market in large quantities from the birthplace of coffee.

With the assistance of African partners, we get the most accurate market information, the most authentic coffee cultivation data, the most reliable trade patterns, and the safest means of storage and transportation. In this way, we will provide domestic coffee distributors and roasters with the most competitive prices, the most stable supply, the most qualified raw coffee beans, and the most professional technical support for raw coffee beans. In order to serve customers all over China more efficiently, we have set up a coffee branch in the logistics distribution center of Guangzhou-South China. Ugandan coffee beans have a unique flavor of delicate flavor, which is very suitable for the production of Italian and other flavors. 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 two major varieties of coffee, Arabica and Robusta, while Uganda, which is located in eastern Africa, which is known as the "highland water hometown" and "Pearl of East Africa", is believed by many people as the birthplace of Robusta, but because the country is inland and has many transportation problems, it often comes to raw beans with low moisture content and not green appearance. However, Ugandan coffee is not a type of coffee that emphasizes rising aroma, as long as the raw beans are not and turn 100 or yellowed, they can generally have a good flavor in the producing area, with a low ripe fruit aroma, such as the taste of red wine, and thick mellow thickness. it 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 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 better, but because the country is located inland and has many transportation problems, it often comes to raw beans with low moisture content and not green appearance. However, Ugandan coffee is not a type of coffee that emphasizes rising aroma, as long as the raw beans are not and turn 100 or yellowed, they can generally have a good flavor in the producing area, with a low ripe fruit aroma, such as the taste of red wine, and thick mellow thickness. it 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 countries in flavor characteristics. On the contrary, it is somewhat similar to Asian Indonesian Sulawesi Tonaga coffee and Java manor coffee. The roasting degree between City+ and Full City+ is all better. The Ugandan coffee industry 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, while Robster 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, and Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the north-east and Ruwensori in the west.

Mbale on the eastern side of Mount Elgon and other producing areas on the western side near the border of the Democratic Republic of the Congo have the export name Wugar. The official ranks are Oaganic (Organic), Bugisu AA, Bugisu A, Bugisu B, Bugisu PB, Wugar, Drugar and other unlisted grades. To find a good Ugandan coffee, you must first recognize the BugisuAA, An and PB grades.