Uganda Coffee Taste Characteristics Variety Treatments Flavor Description Manor

Flavor characteristics of Ugandan Coffee Variety treatment method to describe the Flavor of Manor

Will flow into the upper seat along the riser of the upper seat. When there is only 1 / 3 water left in the lower seat, pour the ground coffee powder into the upper seat and pour wet coffee powder from all sides to the middle with a bamboo stirring stick. 9) after the coffee powder is completely wet, start the clock (do not stir the coffee mixture at this time. This stage is called "stew"); 10) after about 45 seconds, use a bamboo stick to quickly stir the coffee solution. After a layer of foam appears on the liquid surface, the stirring can be stopped. Wait a few more seconds, the alcohol lamp can be removed and extinguished; 11) wipe the lower seat with a wet rag prepared in advance to cool the lower seat; the order of wiping is to wipe the bottom first and then wipe around, and do not stay in one position for too long, lest the lower seat burst due to uneven cooling. If you are skilled, wipe the lower seat with a rag in one hand and stir the coffee solution with a stirring stick in the other to speed up its cooling. 12) when the lower seat is not as expected, the internal pressure decreases, resulting in the coffee solution in the upper seat being sucked back to the lower seat (which is also the origin of the siphon pot name); 13) when the coffee solution in the upper seat is completely sucked back, pull out the upper seat and pour the coffee liquid in the lower seat into a pre-warmed coffee cup.

Ugandan coffee beans have a unique flavor of delicate taste, which is very suitable for making Italian and other flavors of coffee. More importantly, Ugandan coffee beans are strictly screened according to the standards of the international market to ensure their high quality and pollution-free characteristics.

Africa is the hometown of the two major varieties of coffee, Arabica and Robusta, while Uganda, which is located in eastern Africa and enjoys the laudatory names of "plateau water hometown" and "Pearl of East Africa", is believed by many people to be the birthplace of Robusta.

Most of Uganda is located in the Central African Plateau, with lakes, with an average elevation of 1000 mi 1200 meters. 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.

Uganda is the birthplace of Robusta in Africa, just as Ethiopia is the birthplace of Arabica coffee, which was first found 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.

Uganda's best coffee is produced mainly in the mountains of Elgon and Bugisu along the Kenyan border in the north-east and Ruwensori in the west.

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. Robusta accounts for 90% of coffee production, and the remaining 1 is Arabica coffee. Arabica and Robusta collect from October to February of the following year.