DATES, MAPLE SYRUP, COCOA
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
MEDIUM – DARK
Uganda Kapchorwa is both raw and sweet — just like the country it comes from. Its bold roast captures the untamed beauty of Uganda, while an underlying sweetness permeates both the coffee and the country.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Kapchorwa lies on the western side of Mt. Elegon, one of Uganda’s best-known volcanoes. The rushing rivers, rich volcanic soil and long growing season make Kapchorwa ideal for growing coffee.
The farm & mill where the coffee cherry is grown & processed.
KAPCHORWA WASHING STATION
The 85 farmers who grew this coffee represent the Sebei tribe. Originally from an island, the Sebei moved to Mt. Elgon about 250 years ago.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
Uganda Kapchorwa is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- is the most common method used for coffee
- generally creates clean flavors
- produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
A Kenya hybrid of Jackson Bourbons, which is derived from Bourbon. Bourbon and Typica were the first two varietals of coffee.