Introduction to the characteristics of variety treatment manor in Uganda coffee bean flavor description grinding scale production area

Uganda Coffee Bean Flavor Description Grinding Scale Production Area Variety Treatment Manor Features Introduction

People drink fresher coffee beans. But people accustomed to old beans are not used to this 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 to two years before selling them to consumers. In fact, the acidity of aged Java beans is reduced to nearly zero compared to fresh beans, while the aroma is more intense. Because of the long storage time, the cost increases a lot, and the quantity is limited, so aged Java has always been a hot commodity in the coffee market. In the 1880s, some traders deliberately tampered with fresh Guatemala or Venezuela beans to copy old Java and sell them at high prices. What is intolerable is that 0 traders dye coffee beans in a way that makes them look more like aged java, but there is no doubt that the dyeing chemicals are poisonous.

Comparison: A unique African coffee, very similar to Indonesian coffee

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

Africa is home to Arabica and Robusta, two major coffee varieties, while Uganda, located in eastern Africa and known as the "highland water" and "pearl of East Africa," is believed by many to be the birthplace of Robusta.

Uganda is mostly located in the Central African Plateau, with many lakes, with an average altitude of 1000-1200 meters. There are many intermountain lakes and plateaus, known as "plateau water town". The western branch of the Great Rift Valley runs through the western border, and there are many rivers and lakes at the bottom of the valley. Uganda has a Victoria Lake, coupled with many mountains in the territory, making Uganda, although across the equator, but mild climate, suitable for coffee cultivation.

Uganda is the birthplace of Africa's Robusta, just as Ethiopia is the birthplace of Arabica coffee, Robusta coffee was first discovered in Uganda. Uganda has been growing coffee for over 100 years. It is the second largest producer in Africa after Ethiopia. Uganda is also one of the few major African countries committed to organic coffee production.

Mbale in Mount Elgon on the east and other production areas near the border with the Democratic Republic of the Congo on the west take Wugar as the export name. Officially listed grades are Oaganic (organic), BugisuAA, BugisuA, BugisuB, Bugisu PB, Wugar, Drugar and others not listed. To find Ugandan coffee with excellent performance, we must first identify Bugisu AA, A and PB grades. However, due to the country's inland location and many transportation problems, we often find green beans with low moisture content and not green appearance. However, Ugandan coffee is not a coffee type that emphasizes rising aroma. As long as the green beans are not turned hundred or yellow, they can generally have good flavor performance in the producing area. They have a low ripe fruit aroma, such as red wine taste, and a thick body. It is similar to some low-toned Kenyan beans, but it also has a mild earthy taste, so it is quite different from other East African countries in flavor characteristics, but it is somewhat similar to Asian Indonesian Sulawesi Tonaga coffee and Java country manor coffee. Baking degrees from City+ to Full City+ are all better