Bold beaned and bold in flavour. Grapefruit and caramel like flavours combine with a dense, and syrup like molasses sweetness in this fruit-forward, delicious Uganda.
Producer: 1815 Farmers of Nyamusule Microstation
Region: Nyamusule Village, Kitholhu Parish, Kasese Disctrict, Western Uganda
Cultivar: SL28, SL14
Process: Fully Washed
Altitude: 1600m - 2000m asl
Situated at the feet of the snow-capped Rwenzori mountains (or 'Mountains of the Moon') just north of Lake George, the region around Kasese has excellent conditions for speciality Arabica production with some of the highest altitude in Uganda, fertile soil and plentiful rainfall. However widespread poverty and a lack of infrastructure, as well as the political upheaval in Uganda over the past 40 years has meant this region has struggled to realise its full potential for speciality arabica production. Organisations such as Bukonzo Co-Operative are leading the way in realising this potential and returning it to its status as a respected speciality arabica producing region in Uganda.
Red ripe cherries are carefully selected and delivered to the washing station on the day of harvest then placed in a flotation tank to separate by density. The cherries which sink to the bottom (the highest quality) are separated for processing. After removing the outer pulp the coffee is fermented without water for around 24 hours, depending on climatic conditions. The coffee parchment is then washed in clean water channels. The wet parchment is dried in the sun on raised beds for 3 days, followed by shade drying until the coffee has reached a moisture content of 12%. They must be frequently turned to ensure consistent
drying. The dried parchment is then devliered to the co-op’s central drymill and rested before being hulled, graded by bean size and bagged in Grainpro for export.
Bukonzo Organic Farmers Co-operative Union was started in 2009 to try and increase the prices gained by farmers for their coffee production. This region of SW Uganda has historically been made up of home processed and natural coffees of lower commercial grades. Recognising the excellent growing conditions for arabica production, Bukonzo invested in 36 local micro washing stations designed to process high-quality, fully-washed coffees, as well as securing organic certification for their farmers. This approach has allowed an increase in premiums reaching the farmers in what is one of the most impoverished parts of the country, creating a sustainable industry for which they can provide for their families.The cooperative strives to promote gender equity - women make up an unusually large proportion of its members, giving them a chance to achieve economic independence and a greater influence over household income. Bukonzo also place a large emphasis on fair trade principles, and environmental sustainability, using organic fertilisers from local livestock. Intercropping with bananas, beans, fruit trees, coco-yams, vanilla, passionfruit, and mango trees encourages biodiversity, but also provides natural shade for the coffee to ripen slowly beneath, increasing sweetness in the cup.
The main flavour in the brew is elegant grapefruit. We also find bright citrus and a little vanilla to add depth and interest through to the finish. This makes the coffee very versatile and while it sings when brewed as a filter, it works equally well in immersion or pressure brewing methods