Flavor description of Ugandan Coffee introduction to the Grinding scale of varieties treated in the area of Manor production
Flavor description of Ugandan Coffee introduction to the Grinding scale of varieties treated in the area of Manor production
Africa is the hometown of the two major varieties of coffee, Arabica and Robusta, while Uganda, which is located in eastern Africa, which is known as "plateau water hometown" and "Pearl of East Africa", is believed by many to be the birthplace of Robusta.
Uganda is one of the few countries in the world that can grow both Arabica and Robusta, with an environment and climate suitable for coffee growth. Uganda is located between 9-2000 meters above sea level, with an annual temperature of 15 ℃-28 ℃.
The characteristics of coffee, taste mild and simple, with a papaya flavor.
Dry aroma (1-5): 3.2
Wet aroma (1-5): 3.4
Acidity (brightness) (1-10): 8
Taste (layered) (1-10): 8.5
Taste (alcohol thickness) (1-5): 4
Aftertaste (residue) (1-10): 8.1
However, because the country is located inland, there are many transportation problems, so there are often raw beans with low moisture content and not green appearance, but Ugandan coffee is not a type of coffee that emphasizes rising aroma, as long as the raw beans are not and turn 100 or yellow. generally speaking, it can have a good flavor performance in the producing area, with low ripe fruit aroma, such as red wine taste, plus thick mellow thickness. It is similar to some Kenyan beans with low tone, but also has a mild soil flavor, so it is quite different from other East African producing countries in flavor characteristics. instead, it is somewhat similar to Asian Indonesian Sulawesi Tonaga coffee and Java state-owned manor coffee. The baking degree between City+ and Full City+ is all better.
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