Introduction to the characteristics of fine coffee in the producing area of Ugandan coffee flavor

Java (Java), refers to Java Island, belongs to Indonesia, is the country's fourth largest island, the capital Jakarta is located in Java Island northwest coast. Java is also the name of a computer language that is known for its Java coffee, and its icon for steaming Java coffee.

Java coffee beans early years of Java coffee fame, here refers to the former Java produced Arabica coffee. It has a rich aroma, low acidity, smooth taste, and with mocha coffee, the result is "Java mocha mixed coffee" once popular, synonymous with top coffee, fame spread.

Java coffee sold to Europe at that time was a very special coffee. Because it was shipped to European and American countries by sailboat at that time, the journey was long and the speed was slow, so it took a lot of time on the way. Coffee in this case, as if after a special fermentation, taste very unique.

Later, when ships replaced sailboats, people drank fresher coffee beans because of shorter delivery times. But people accustomed to old beans are not used to this 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 to two years before selling them to consumers. In fact, the acidity of aged Java beans is reduced to nearly zero compared to fresh beans, while the aroma is more intense. Because of the long storage time, the cost increases a lot, and the quantity is limited, so aged Java has always been a hot commodity in the coffee market. In the 1880s, some traders deliberately tampered with fresh Guatemala or Venezuela beans to copy old Java and sell them at high prices. What is intolerable is that 0 traders dye coffee beans in a way that makes them look more like aged java, but there is no doubt that the dyeing chemicals are poisonous.

Java produces only a small number of arabica beans, most of which are Romstar beans imported from Africa after the rust disaster. This coffee has a strong bitter taste after roasting, but the aroma is extremely light. Although the acidity is relatively low and the taste is relatively delicate, it is rarely used for direct drinking. It is often used to blend mixed coffee, or to make instant coffee. Mbale in Mount Elgon on the east and other producing areas near the border with the Democratic Republic of Congo on 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. However, Ugandan coffee is not a coffee type that emphasizes rising aroma. As long as the raw beans are not turned white or yellow, they can generally have good flavor performance in the producing area. They have a low ripe fruit aroma, such as the taste of red wine, and a thick body. They are similar to some Kenya beans with low flavor tone, but they will also have a mild soil flavor. Therefore, they are quite different from other producing countries in East Africa in flavor characteristics. It's a little bit like Asian Indonesian Sulawesi Tornaga coffee and Java Manor coffee. Baking degrees between City+ and Full City+ are all better