Introduction of Uganda Coffee Estate Varieties with Similar Flavors

Most of Uganda is located in the Central African Plateau, with lakes, with an average elevation of 1000 mi 1200 meters. There are many lakes and plateaus in the mountains, which are known as "plateau water villages". The western branch of the East African Rift Valley runs through the western border, with many rivers and lakes at the bottom of the valley. Uganda has a great Victoria lake, coupled with the high mountains, which makes Uganda a mild climate suitable for growing coffee, although it spans both sides of the equator.

Uganda is the birthplace of Robusta in Africa, just as Ethiopia is the birthplace of Arabica coffee, which was first found in Uganda. So far, Uganda has a history of growing coffee for more than 100 years. The output ranks second in Africa, after Ethiopia. At the same time, Uganda is one of the few major countries in Africa dedicated to the production of organic coffee.

Uganda's best coffee is produced mainly in the mountains of Elgon and Bugisu along the Kenyan border in the north-east and Ruwensori in the west.

The cultivation of coffee in Uganda is all small-scale family operation. The livelihood of 25% of the population is closely related to coffee production. About 500000 farms grow coffee, but mainly Robster. Robusta accounts for 90% of coffee production, and the remaining 1 is Arabica coffee. The collection time for Arabica and Robusta is from October to February.

Secondary taste associated with "bland". Its characteristic is that after the coffee enters the mouth, there is no obvious feeling in any part of the tongue. When the coffee is cooled and picked, both sides of the tongue obviously feel dry. "Neutral" occurs because the high concentration of salt in coffee neutralizes the sour taste of acid and the sweetness of sugar, but not enough to make the tongue feel salty. Ugandan water-washed Robst coffee has such characteristics.

(16) nippy

Secondary taste associated with "acidy". When coffee is inhaled into the mouth, the tip of the tongue has a sweet and prickly feeling. When the coffee cools down, sweetness becomes the main taste in the mouth. Because the proportion of acid is higher than the average level, and the sour taste is produced by the sour taste, it is produced in the process of mixing with stronger sugar. Costa Rican SHB coffee has this characteristic.

(17) spicy (piquant)

A secondary taste associated with "sour taste". When coffee is inhaled into the mouth, the tip of the tongue feels sweet and tingling. When the coffee cools down, sweetness will become the main taste in the mouth. Because the proportion of acid is higher than the average level, and the sour taste is produced by sweetness, this taste occurs when mixed with stronger sugar. Kenyan coffee has this characteristic.

(18) Grade I coffee taste

Acidy, mellow, winey, bland, sharp and soury. The four basic flavors are produced by the interaction of different relative intensity, which is also the basis for the classification of coffee with similar taste.

(19) rough (rough)

Secondary flavor associated with "sharp". The front edge of the tongue will obviously feel torn and grinded. The additional qualities of salty taste produce this feeling.

(20) salt

It belongs to the basic flavor. It is characterized by chloride, bromide, iodide, nitrate and sulfate solution of potassium and lithium. It is mainly felt by the fungiform papillae on the front edge of the tongue.

(21) Grade II coffee taste

One of the four basic coffee flavors is produced when the first-class coffee flavor plays a leading role.

Sour-from spicy to spicy; glycol-from soft to fine; wine taste-from pungent to sour; light-from soft to neutral; sharp-from rough to dry; sour-from stiff to bitter; the temperature of coffee affects the feeling of these flavors