Introduction to the simple and mild grinding scale of Ugandan coffee bean varieties to treat the manor area

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

Mbale on the eastern side of the Elgang Mountains and other producing areas on the western side near the border of the Democratic Republic of the Congo have the export name Wugar. The official ranks are Oaganic (Organic), Bugisu AA, Bugisu A, Bugisu B, Bugisu PB, Wugar, Drugar and other unlisted grades. To find Ugandan coffee with good performance, you must first recognize the three grades of BugisuAA, An and PB, but because the country is inland and has many transportation problems, it often comes to raw beans with low moisture content and not emerald green appearance, but Ugandan coffee is not a type of coffee that emphasizes aroma, as long as the raw beans are not and turn 100 or yellowed, they can generally have a good flavor performance in the producing areas. It has a low ripe fruit aroma, such as the taste of red wine, and a thick mellow thickness, which is similar to some Kenyan beans with low tone, but with a mild soil flavor, so it is quite different from other East African countries in flavor characteristics. on the contrary, 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.

Origin: Uganda

Product model: AA.A2.BP.B4.CS

Organic Ugandan Bucky uganda bugisu AA 18 orders

Uganda is a landlocked country in eastern Africa, straddling the equator, bordering Kenya to the east, Tanzania and Rwanda to the south, the Democratic Republic of the Congo to the west and Sudan to the north. Most of the territory is located in the Central African Plateau, many lakes, with an average elevation of 1000,000,1200 meters above sea level. 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.

The coffee growing industry in Uganda is one of the pillar industries of its exports. Uganda is the birthplace of Robsta in Africa, just as Ethiopia is the origin of Arabica coffee, while Robster coffee was first discovered 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. In Uganda (Uganda), Arabica coffee beans account for only 15% of the country's total coffee production, and Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the north-east and Ruwensori in the west.