Nish Filter Coffee Uganda 1 Kg

Nish Filter Coffee Uganda 1 Kg

Product features

While the economy as a whole has expanded and recovered in recent years, coffee remains vitally important, accounting for well under 60% of annual export revenues on average during 1996-2000. The entire population derives all or most of its cash income from coffee.

After decades of total state control of the industry, the coffee industry was fully liberalized between 1991 and 1992 and is now entirely in private hands. However, export quality control is the responsibility of the Uganda Coffee Development Authority (UCDA), which grades, sorts and sorts all export shipments.

Production in the six years from 1996 to 2001 averaged around 3.3 million bags, with a high of 4.2 million bags in 1996/7 (the total was last seen in 1972) and a low of 2.0 million in 2005/6 It became a bag. The proportion of Arabica coffee varies between approximately 8% and 10% of the total. Local consumption is limited to approximately 3% of production.

Most Arabica is processed using hand pulpers. However, attempts are ongoing to improve processing through the introduction of environmentally friendly integrated pulping systems that simultaneously remove both bagasse and mucilage while using only small amounts of water, making them particularly suitable for use by small-scale farmers.

Uganda also produces excellent wet-processed Arabica, almost entirely grown by villagers on small plots of land. Coffees marketed as 'Wugar' (Washed Uganda Arabica) or 'Drugar' (Dry Uganda Arabica) are grown in the mountains along Uganda's western border, bordering the Democratic Republic of Congo. The more sought-after Bugisu is from the western slopes of Mount Elgon on the Kenyan border. Bugisu is another typically winey, fruit-toned African coffee, usually a stronger version of the Kenyan but with excellent potential.

Brewing Methods

filter coffee machine

Chemex

V-60

aeropress

wood neck

french press

Kernel ID

Origin: Uganda
Region: Bugisu
Bean Type: Arabica
Altitude: 1500-2500m
Process: Thoroughly washed, sun dried
Harvest: September – February
Body: Rich body
Acidity: Slight acidity
Drinking Strength: Full-bodied, delicious finish
Aroma: Wine, chocolate, grape, cherry
Tasting Notes: Raisins and cherries in chocolate mixture
İçim: Nice bitter taste reminiscent of cherry dark chocolate.

The recommended water temperature is between 80 - 93 degrees. Keep the product in its valved packaging. The recommended consumption date is on the packaging.