Conventional treatment of Ugandan coffee

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Conventional treatment

Ripe coffee fruits (cherries) undergo a series of operations to extract coffee beans from their covered pulp, mucus, parchment and film to improve their appearance. The final clean coffee (FAQ) is roasted and ground to obtain coffee powder suitable for human consumption. There are two main ways to get pure coffee.

1. Wet processing, fruit processing is divided into three stages:

Remove the pulp and mucus and then clean it to get clean wet parchment

Dried parchment coffee

The parchment and film are removed by peeling and then graded to get the desired grade (size) of clean coffee.

two。 Dry processing consists of two stages:

Dry cherries (usu in the sun)

Remove the dry cover (shell) during mechanical operation (shelling).

In the Elgang Mountains in the east, the Nippi Highlands in the north and the Kisoro and Rukongjiri Mountains in the south-west, selected Arabica coffee produced at high elevations above 1500 metres is processed by wet processing. This kind of coffee is usually described as "mild".

Coffee produced by dry processing is called "hard coffee". These are mainly Robusta, which grows around the lake Victoria basin, and they account for 85% of Uganda's annual output. Wet coffee is usually better than dry coffee in appearance and taste.