Uganda Coffee Beans: Flavor Description, Taste Profile, Processing Methods, Varieties, Growing Regions, and Estate Introduction

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Uganda Coffee Overview

Coffee cultivation is one of Uganda's pillar export industries. Uganda is the birthplace of African Robusta coffee, just as Ethiopia is the native land of Arabica coffee. Robusta coffee was first discovered in Uganda. To date, Uganda has over 100 years of coffee cultivation history. Its production ranks second in Africa,仅次于 Ethiopia. At the same time, Uganda is also one of the few major African countries committed to organic coffee production.

In Uganda, Arabica coffee beans account for only 15% of the total national coffee production. The best Ugandan coffee is mainly produced in the Elgon and Bugisu mountainous areas along the Kenyan border in the northeast, as well as in the Rwenzori mountainous area in the west.

Uganda Coffee Characteristics

The Mbale area on the eastern side of Mount Elgon and other production areas near the Democratic Republic of Congo border on the western side use "Wugar" as their export name. Officially listed grades include Organic, Bugisu AA, Bugisu A, Bugisu B, Bugisu PB, Wugar, Drugar, and other unspecified grades.

To find high-quality Ugandan coffee, one must first recognize the Bugisu AA, A, and PB grades. However, due to the country's inland location, transportation issues are common, so it's often possible to find green beans with low moisture content and non-vibrant green appearance. Nevertheless, Ugandan coffee is not a type that emphasizes upward aromas. As long as the green beans are not severely bleached or yellowed, they can generally exhibit excellent regional flavor characteristics.

It has deep fruity mature aromas, red wine-like taste, plus a rich body, similar to some Kenya beans with low flavor profiles, but it also carries a mild soil flavor. Therefore, its flavor characteristics differ significantly from other East African producing countries, instead resembling Asian Indonesian Sulawesi Toraja coffee and Java state-owned plantation coffee.

FrontStreet Coffee believes that a roast level between City+ and Full City+ is optimal.

Uganda Coffee Trade

Uganda is a tropical African country with fertile soil, suitable altitude, and climate conditions that are ideal for growing high-quality coffee. As early as a decade ago, the leaders of China and Uganda had the intention of enhancing trade cooperation and traditional friendship between the two countries through coffee trade. With the concern of the leaders of both countries and the support of the Beijing Municipal Government, Beijing North Star Industrial Group and the Uganda Coffee Development Authority formally signed a cooperation agreement on January 21 of this year.

The coffee launched by Chenao Company uses the pattern of the Crown Crane, a well-known rare bird in Uganda, as its trademark to represent the natural and pure qualities of the coffee product.

Uganda Coffee Cultivation

All coffee cultivation in Uganda is family-based small-scale operations. The livelihoods of 25% of the population are closely related to coffee production. There are approximately 500,000 farms growing coffee, but mainly producing Robusta. Robusta accounts for 90% of coffee production, with the remaining 10% being Arabica coffee. Arabica and Robusta are harvested from October to February of the following year.

The main sales areas and quality grades of Ugandan coffee include: Bugisu AA (accounting for only 4% of total national production), Bugisu A, Wugar A (all above are wet-processed), and small amounts of sun-dried beans Drugar. Bugisu AA: AA indicates the coffee grade, representing the highest grade in the country. Bugisu grows on the slopes of Mount Elgon in eastern Uganda. It has a richer body and lower acidity, with a unique green papaya flavor that is completely different from other East African coffees, more similar to Indonesia's Java coffee.

FrontStreet Coffee Roasting Suggestions

Ugandan coffee beans are relatively small in size and have high density, absorbing more heat during the roasting process, and the Maillard reaction occurs more quickly. In the first batch of roasting, I used a higher dropping temperature of 210 degrees. I continuously applied heat before the coffee beans dehydrated and turned yellow to ensure sufficient heat could last until the end of roasting.

With an entry temperature of 200 degrees, the heat is also relatively reduced, gradually increasing as needed during the roasting process. Under this operating method, the coffee's dehydration time is extended compared to the first batch, with a temperature increase rate of 6-8 degrees every thirty seconds.

FrontStreet Coffee suggests that during the roasting stage, one can use smaller initial heat of 170 degrees and a slower roasting rhythm to express the multi-layered flavors of this coffee.

Recommended Brewing Methods

FrontStreet Coffee recommends brewing methods: Siphon, Pour-over

Brewing Parameters

Grind size: 3.5 (Japan Fuji R440)

Water temperature: 89°C

V60 dripper, 15g powder, water temperature 89-90 degrees, grind 3.5, water-to-powder ratio close to 1:15

30g water for bloom, bloom time 30s

分段: Pour water to 100ml, pause, then slowly pour to 225ml

即 30-100-95

Other Drip Brewing Suggestions:

French Press: Recommended grind size 3.5-4 / water temperature 90°C

AeroPress: Recommended grind size 2.5, water temperature 88°C

Pour-over: Grind size 3.5, water temperature 89°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473