Uganda coffee beans taste grinding scale varieties of production area processing method Manor introduction
Taste grinding scale of Ugandan coffee beans introduction to the manor of regional treatment method
Quality grades of Ugandan coffee:
Bugisu Bugisu AA (only 4% of total national output)
Bugisu Bugisu A
Vago Wugar A (all of the above belong to washing treatment)
And a small amount of sun beans.
Zhuge Drugar
Bugisu Bugisu AA
AA represents the grade of coffee and represents the highest grade in the country.
Bugisu Bugisu grows on the slopes of Mt.Elgon in eastern Uganda. The palate is thick and low in acidity, with a unique taste of raw papaya, which is very different from other East African coffee and is closer to Indonesian Java coffee.
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
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
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