What are the Flavor and Taste Characteristics of Uganda Coffee Beans? Pour-over Brewing Parameters for Uganda Coffee Beans

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FrontStreet Coffee - Uganda Coffee Flavor Characteristics

Uganda is a landlocked country located at the source of the Nile River. It shares a long history of coffee production with other East African countries. However, due to wars caused by ethnic conflicts, coffee quality was unable to improve. It wasn't until 15 years after the war ended that Uganda's coffee industry began to develop rapidly.

If Ethiopia is the birthplace of Arabica coffee beans, then Uganda is the homeland of Robusta coffee. During colonial times, encouraged by the British, Uganda began extensive cultivation of Robusta species at low altitudes. Today, Uganda has become the world's second-largest Robusta exporter. 85% of the coffee grown in Uganda is Robusta coffee.

Although primarily a Robusta-growing country, Uganda also produces excellent Arabica coffee, with a history of Arabica cultivation dating back one hundred years. Today, most of the country's Arabica is grown in the southeastern region of Mount Elgon, which stands at 4,321 meters, with some also cultivated along the Uganda-Kenya border. Coffee grows alongside other crops such as bananas and peanuts in a mixed agricultural model, with tall fruit trees providing shade for the coffee plants, thus ensuring coffee yield.

Coffee Growing Regions in Uganda

Uganda's coffee is divided into two categories: Robusta and Arabica. Robusta coffee is cultivated in the low-altitude areas of central, eastern, western, and southeastern Uganda, at altitudes up to 1,200 meters. Meanwhile, Arabica coffee is grown in the highland regions of the eastern Mount Elgon slopes and in the southwestern region's Mt. Rwenzori and Mt. Muhabura (at altitudes of 1,500-2,300 meters).

Coffee Farmers in Uganda

Ugandan coffee offers a rich, mellow taste with captivating fruit aroma and clearly layered flavors. Uganda's Arabica coffee mainly consists of traditional varieties such as Kent, Typica, SL-14, and SL-28, while Robusta coffee includes two varieties: 'Nganda' and 'Erecta'.

Local coffee processing methods in Uganda are divided into two types: natural (Drugar) and washed (wugar). The grading system is relatively primitive, with coffee bean grades classified as AA, A, B, C, PB (Peaberry), and E (Elephant bean).

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