UME | UGANDA MT. ELGON GIBUZAALE
Classic Profile | Medium roast
Tasting Notes: Chocolate, Malt, Gingerbread
IT ALL STARTS AT THE COFFEE FARM
This Coffee is from the foothills of Mt.Elgon in Eastern Uganda. Gibuzaale is a micro-region within Buginyanya, which is one of the highest narrow plateaus in the region. Coffee is delivered from small farms to the Gibuzaale Washing Station where day lots are traceable down to the individual farmer. Coffee fruit deliveries range from 3 to 30 KGs. This is no easy task for the farmers, who have to carry it across rugged terrain.
TRACEABILITY
COUNTRY
Uganda
PRODUCER
Gibuzaale Washing Station
REGION
Mt. Elgon
VARIETAL
SL-14, SL-28
PROCESSING
Washed
ALTITUDE
1300 - 2200 masl
DID YOU KNOW
Around 80% of coffee grown in Uganda is of the Robusta species. All of the coffee we buy from Uganda is of the Arabica species, which is a less hearty plant, but produces more delicate and complex coffee.
PRICE TRANSPARENCY
$3.50
Price paid by Driftaway (per pound avg. across this month's coffees)
$1.30
Fair Trade price per pound
$1.05
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,124 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Coffee from Gibuzaale Washing Station in Uganda has become a seasonal staple at Driftaway. It is one of the only African coffees that fits into the Classic Profile with its unique chocolate-and-spice-centric balance of flavors.
AVERAGE CUPPING SCORE
86
/100
86
SCAA Cupping Score
30 x 60 kg
Bags purchased
3 years
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Dave H. from Dec 06 to Dec 27 2020 in Long Island City, Queens. We typically use the Loring S35 Kestrel roaster for this profile - this roaster roasts the beans through convection (heated air) roasting. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H., and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H., and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.