Introduction to the method of regional treatment for flavor description of coffee bean varieties in Uganda

Introduction to the method of regional treatment for flavor description of coffee bean varieties in Uganda

Due to the shortened delivery time, people drink relatively fresh coffee beans. But people who are used to drinking Chen beans are not used to the fresh taste, so they desperately pursue old Java coffee, so that the Indonesian government and some businessmen deliberately store fresh beans in warehouses for one or two years and then sell them to consumers. In fact, compared with fresh beans, the acidity of aged Java beans is close to zero, but the flavor is more intense. Because of the long storage time, the increase in cost and the limited quantity, Java has always been a hot item in the coffee market. In the 1880s, 0 merchants deliberately tampered with some fresh Guatemalan or Venezuelan beans to imitate aged Java for high prices. It is intolerable that 0 merchants dye coffee beans to make them look more like old Java, but there is no doubt that the dyed chemicals are certainly toxic.

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.

AA: this is a more common grade. Coffee beans are larger in size and have a particle size higher than 18 mesh or 7.22mm. This kind of beans usually get the highest price.

AB: this grade coffee bean combines A (particle size 16 mesh or 6.80mm) with B (particle size 15 mesh or 6.20mm); accounts for about 30 per cent of Kenya's annual coffee production.

C: this grade is lower than that of AB and is rare in high-quality coffee.

TT: a lower grade, mostly consisting of small beans removed from AA, AB, and E beans. If screened by density, the lightest beans are usually TT.

T: the lowest grade, usually made up of coffee crumbs and broken beans.

MH | ML: these two abbreviations stand for Mbuni Heavy and Mbuni Light. Mbuni means coffee beans that are sun-treated. These beans are considered to be of low quality, usually with immature or overripe coffee beans, and the price is quite low. This grade accounts for about 7% of Kenya's annual coffee production.

On the western slope of the Mr. Elgon, near the Kenyan border in the east, a very good Arabica bean, called Bugisu or Bugishu, is produced, which is similar to Kenya in flavor but thinner in texture.

The coffee growing industry in Uganda is one of the pillar industries of its exports. Uganda is the birthplace of Robsta in Africa, and now there are wild Robusta species, as well as high-quality high-altitude Arabica 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. The main sales areas and quality grades of Ugandan coffee are: Bujisu Bugisu AA (accounting for only 4% of the total national production), Bujisu Bugisu A, Vago Wugar A (all of the above belong to water washing treatment), and a small amount of sun-dried bean beads Drugar