Introduction to varieties of Ugandan Coffee produced by Flavor description, Grinding scale and Taste treatment

Introduction to varieties of Ugandan Coffee produced by Flavor description, Grinding scale and Taste treatment

As long as the raw beans are not turned or yellowed, they generally have a good flavor in the producing areas, with low ripe fruit aromas, such as the taste of red wine, and a thick mellow thickness, which is similar to some Kenyan beans with low tone, but also has a mild soil flavor, so it is quite different from other East African producing countries in flavor characteristics. On the contrary, it is somewhat similar to Asian Indonesian Sulawesi Tonaga coffee and Java state-owned manor coffee. The baking degree between City+ and Full City+ is all better.

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.

The coffee tree is an evergreen cotyledon plant native to Ethiopia and belongs to the Coffee genus of the Rubiaceae family in botany, with a height of up to 10 meters, while artificial growers are only two to four meters tall due to pruning. Coffee will probably seed in three to four years, and the yield will decrease after 20 to 25 years, but some coffee trees will still bear fruit after a hundred years of life. The branches of the coffee tree grow opposite and grow horizontally or drooping, while the leaves of the coffee tree are opposite on the short-diameter branches. The two main species are Arabica (Coffee Arabica) and Robasda (Coffee Robusta). The leaves of Arabica are about 15 centimeters long. Robasda's leaves are long, soft oval or pointed, and bright green in color.