UGANDA - Kisinga
Regular price £7.60
Unit price per
The Flavour Profile
If you are looking for a coffee with more personality and depth this is the one to go for... Uganda Kisinga is a beautifully unique medium roast that breaks away from the ordinary. The natural process brings out vibrant raspberry sweetness balanced with intriguing herbal sage notes and a sophisticated winey finish. It's sweet and it has real body. This coffee shines whether you're making espresso, pour-over, French press, or cold brew. It's versatile and forgiving, perfect for experimenting.
The Little Details
This coffee comes from Kisinga Coffee Station in Kisinga Kasese town in Rwenzori - West Uganda in Uganda. It's grown 1700 to 2200 metres above sea level. It's a drawn of SL14 and SL28 coffee beans.
About the Process
During the harvest season, Kyagalanyi encourages farmers to deliver cherry to their new, state-of-the-art wet mill instead of hand pulping on their farm. This has given the programme increased control over processing activities, which can be challenging in the region as rains during the harvest season are common. Most farmers live up to 50 kilometres away from the washing station. Due to the long distances, Kyagalanyi has a truck that offers free transport services that visits every farmer group 1-2 times per weekduring harvest season. As the coffee trees flower multiple times, the harvest season is quite long (4-5 months). Farmers normally pick coffee at least once every week.
Kyagalanyi implements a 95% red cherry policy. Farmers are requested to only bring in fully ripe cherry, and this is checked at every collection point. If the quality is not good enough, farmers will have to sort their cherries at the collection point until 95% red before their coffee is purchased. Kyagalanyi provides tarpaulins and racks to assist in the sorting.
This coffee was processed using the Natural method. Once delivered the coffee is floated and is then moved to dry on raised African beds inside greenhouses. It will stay here for around 15 days, and drying is controlled by turning the coffee regularly and maintaining an equal depth of cherry on the beds. The coffee will dry until it reaches optimal humidity.