Starbucks Uganda Coffee Bean Processing Method
Uganda ranks among Africa's leading coffee producers, accounting for more than 70 per cent of its total exports. In the 1960s Uganda's coffee production remained at 3.5 million bags per year. By the mid-1980s, largely for political reasons, coffee production had fallen to 2.5 million bags a year. But coffee production is picking up again and is now about 3 million bags a year. It is mainly exported to the European Union, of which Germany, Italy and other countries are the largest coffee buyers.
Java produces only a small number of arabica beans, most of which are Romstar beans imported from Africa after the rust disaster. The roasted coffee has a strong bitter taste but an extremely light aroma. Although it has a low acidity and a delicate taste, it is rarely used as a direct drink. It is often used to blend coffee or to make instant coffee.
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 one of the few countries in the world where Arabica and Robusta can be grown simultaneously, with the right environment and climate for coffee growing. Uganda is located at an altitude of 900-2000 meters, with annual temperatures of 15℃-28℃.
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
