Flavor description of Ugandan coffee beans introduction to manors of variety producing areas by taste treatment

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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.

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. Qianjie coffee thinks that the baking degree between City+ and Full City+ is better.

Uganda is a tropical African country, its fertile soil, suitable altitude and climatic conditions are suitable for the growth of high-quality coffee. As early as more than a decade ago, the leaders of China and Ukraine had the intention to enhance the trade cooperation and traditional friendship between the two countries through coffee trade. With the concern of the leaders of the two countries and the support of the Beijing Municipal Government, Beijing Beichen Industrial Group and the Ugandan Coffee Development Bureau formally signed a cooperation agreement on January 21 this year. The coffee launched by Chenao Company chooses the pattern of Crown Crane, a rare bird well known in Uganda, as a trademark to represent the nature and purity of coffee products.

The cultivation of coffee in Uganda is all small-scale family operation. The livelihood of 25% of the population is closely related to coffee production. About 500000 farms grow coffee, but mainly Robster. Robster accounts for 90% of coffee production, and the remaining 1 is Arabica coffee. Arabica and Live Buster are harvested from October to February of the following year. 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. Bugisu Bugisu AA. Among them, AA represents the grade of coffee and represents the highest grade in the country. Bugisu Bugisu grows on the slopes of Mount 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, closer to Java coffee in Indonesia.

Suggestion on coffee baking in Qianjie

The particles of Ugandan coffee are relatively small and dense, the heat absorption is relatively large in the baking process, and the Mena reaction process is also relatively fast. In the first batch of roasting, the temperature of the beans was 210 degrees higher, and I kept exerting firepower before the coffee beans were dehydrated and yellowed to ensure that there were enough calories to last until the end of the baking.

The temperature of the bean is 200 degrees, and the firepower is relatively small, and the firepower is gradually increased according to the need in the baking process. Under this method, the dehydration time of coffee is longer than that of the first batch, and the heating rate is 6-8 degrees every 30 seconds.

Qianjie Coffee suggests that in the roasting stage, a smaller initial firepower of 170 degrees and a slower baking rhythm can be used to express the multi-level flavor of this coffee.

Qianjie coffee is recommended to be brewed by siphon and hand.

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 89 °C

V60 filter cup, 15g powder, water temperature 89-90 degrees, grinding 3.5.The ratio of water to powder is close to 1:15.

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 100ml cut off, slow water injection to 225ml

That is, 30-100-95

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C

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