New

Uganda Nyakishenyi

13,00 49,00 

Super sweet and fruity flavours of ripe cherry, stonefruit and warmth of vanilla.

Cupping profile: cherry, stonefruit, vanilla

Kingha Collective

Kingha Estate is located in a pretty remote area in the south west, about 10 hours drive from Kampala. It is a farm currently being planted aiming at soon having about 12 hectares planted with coffee, SL 28 variety only. It also operates as a washing station for small scale farmers (outgrowers) in the area. There are a lot of smallholders there, but hardly any companies are investing in the value chain or doing quality. It’s next to national parks for both Gorillas, and other game. The coffee from the farm itself is named Kingha Estate, the coffee from the outgrowers is called Kingha Collective.

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Kingsley Griffin

Kingsley Griffin, originally from Canada was a school teacher that decided to start with a coffee farm in Uganda after a Gorilla hike in the area. He bought a piece of land and figured it would be easy, but quickly realized coffee farming and processing is more complicated than what it seems. Now, after some years he’s totally on top of things and is only focusing on quality. Besides producing coffees from he’s own farm he is also working with some carefully selected outgrowers in the region. They have also accessed grants for a water power solution to provide electricity to local schools and a church.

About this coffee

Cupping score: 86.50

Farm: Kingha Estate
Producer: Kingsley Griffin
Region: Kanungu
Altitude: 1300 – 1550 MASL
Variety: SL14, SL28, SL34
Processing: natural

Variety

SL28 was identified on a single tree in Tanzania and soon became ubiquitous thanks to its drought-resistance, high yield, and desirable cup profile. Since then, it has spread to other coffee-growing origins, including Uganda and Central America.

SL34 is also part of the Bourbon-Typica family and has adapted to grow in high altitude areas with a good amount of rainfall.

Natural

Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.

natural
Weight
N/A
Roast Style

espresso, filter

Weight

250g, 1000g

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