High-quality and pollution-free Ugandan coffee introduces boutique coffee

Uganda

In the east, on the western slopes of the Mr. Elgon Mountains near the Kenyan border, a fairly good Arabica bean, called Bugisu or Bugishu, is produced, similar in flavor to Kenya but thinner in texture. In order to improve coffee quality and reduce costs, Uganda abolished the exclusive rights of the Coffee Marketing Board (CMB) in November 1990. Most of the work previously undertaken by the Coffee Marketing Committee has now been transferred to cooperative organizations. Privatized coffee generates two-thirds of the country's export revenue, so the government imposed a tax on coffee in the hope of raising much-needed revenue. This has led to a 20% drop in coffee exports and an increase in coffee smuggling.

Like Tanzania, where rising coffee prices in recent years have encouraged farmers to return to plantations and reclaim once abandoned land for coffee, Uganda's coffee industry looks promising as the equator crosses Uganda and the right climate makes it the world's leading producer of robert beans. In the 1960s Uganda's coffee production remained at 3.5 million bags per year. By the mid-1980s, mainly for political reasons, coffee production had dropped to 250 bags a year. But coffee production is picking up again and is now about 3 million bags a year. One of the major problems facing the coffee industry is the lack of good roads to transport coffee to ports such as Mombasa in Kenya or Dar es Salaam in Tanzania. Uganda's best coffee is mainly grown in the Elgon and Bugisu mountains along the Kenyan border in the north and in the Ruwensori mountains in the west, and its coffee is available for export to Uganda in January or February of each year. Organic Bugisu

Country of production: Uganda

Grade: HB

Cultivated area: Ergon region, Mbale

Brand: Organic Bugisu

Treatment method: wet treatment

Appearance: 1.8d/300gr, 16-18SCR

Breed: Unknown

Note: This coffee is produced in Uganda's Mount Elgon region, between 1600 meters and 1900 meters above sea level. Balanced acidity and rich oil are the characteristics of this coffee. It tastes mild and rustic, with a papaya flavor.

Dry aroma (1-5): 3.2

Wet aroma (1-5): 3.4

Acidity (brightness)(1-10): 8

Taste (layering)(1-10): 8.5

Taste (body)(1-5): 4

Aftertaste (Residue)(1-10): 8.1

Balance (1-5): 0

Base Points (50):50

Total score (max. 100):85.2

Strength/Main Attributes: Medium Strength/High Oil Content, Rustic Mild

Recommended baking level: full city or full city+

Comparison: A unique African coffee, very similar to Indonesian coffee Uganda coffee beans have a unique flavor, very suitable for making Italian and other flavors of coffee, more importantly Uganda coffee beans are strictly screened according to international market standards to ensure its high quality pollution-free characteristics