Introduction to the method of price treatment in producing areas for describing the grindness of Ugandan coffee

Uganda is the country of origin of coffee grown in Robusta, but commercial cultivation of Arabica species here did not begin until early 1900. Today, there are still a large number of wild robusta coffee trees in Uganda, which is rare in cities in the world. As a landlocked country, the large coffee cultivation in Uganda is often interplanted, where coffee trees mingle with food crops and rubber trees, because of the unique natural environment, the coffee here spends an average of twice a year, which makes Uganda the largest producer of coffee honey in the world.

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

Dry aroma (1-5): 3.2

Wet aroma (1-5): 3.4

Acidity (brightness) (1-10): 8

Taste (layered) (1-10): 8.5

Taste (alcohol thickness) (1-5): 4

Aftertaste (residue) (1-10): 8.1

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 85.2

Strength / main properties: medium strength / high oil content, simple and mild

Recommended baking degree: full city or full city+

Contrast: a unique African coffee, very similar to Indonesian coffee

Uganda organic Bugisu

Producing country: Uganda

Grade: HB

Planting area: Elgon region, Mbalai

Brand name: organic Bugisu

Treatment method: wet treatment

Appearance: 1.8d Compact 300grJR 16-18SCR

Variety: unknown