Introduction of quality manor by description of taste and flavor in coffee bean producing area of Uganda
Uganda Coffee Bean Producing Area Taste Flavor Description Processing Quality Manor Introduction
Acidity (brightness)(1-10): 8
Taste (layering)(1-10): 8.5
Taste (body)(1-5): 4
Aftertaste (Residue)(1-10): 8.1
Balance (1-5): 0
Base Points (50):50
Total score (max. 100):85.2
Strength/Main Attributes: Medium Strength/High Oil Content, Rustic Mild
Recommended baking level: full city or full city+
Comparison: A unique African coffee, very similar to Indonesian coffee
AA: This is the more common grade, coffee bean size is larger, particle size is higher than 18 mesh or 7.22 mm. These beans usually fetch the highest prices.
AB: This grade of coffee beans is a combination of A (particle size 16 mesh or 6.80 mm) and B (particle size 15 mesh or 6.20 mm); it accounts for about 30% of Kenya's annual coffee production.
C: This rating is lower than AB and is rare in high-quality coffee.
TT: Lower grades, mostly containing small beans removed from AA, AB and E grades. When screened for density, the lightest beans are usually TT grade.
T: The lowest grade, usually consisting of coffee crumbs and broken beans.
MH| ML: These two abbreviations stand for Mbuni Heavy and Mbuni Light. Mbuni means sun-cured coffee beans. These beans are considered of lower quality, usually with immature or overripe coffee beans, and are sold at a relatively low price. This grade accounts for about 7% of Kenya's annual coffee production
Ugandan coffee beans have a unique flavor, 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 pollution-free characteristics
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