Flavor and taste characteristics of Ugandan coffee beans introduction to manor quality by grinding scale treatment

Flavor and taste characteristics of Ugandan coffee beans introduction to manor quality by grinding scale treatment

In order to improve the quality and reduce the cost of coffee, Uganda cancelled the exclusive management right of the Coffee Management Committee (Coffee Marketing Board, referred to as CMB) in November 1990. Most of the work originally undertaken by the Coffee Management Committee has now been handed over to the cooperative organization. Privatized coffee accounts for 2% of the country's export revenue, so the government imposes a tax on coffee shops, hoping to increase much-needed revenue. But instead, coffee exports fell by 20%, and coffee smuggling became more and more serious.

Like Tanzania, the rise in coffee prices in recent years has encouraged farmers to return to their estates and reclaim once-abandoned land to grow coffee, and the Ugandan coffee industry looks promising.

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 90-2000 meters above sea level, with an annual temperature of 15 ℃-28 ℃.

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

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 85.2

Strength / main properties: medium strength / high oil content, simple and mild

Recommended baking degree: full city or full city+

Contrast: a unique African coffee, very similar to Indonesian coffee