Uganda - Lala Salama
Country: Uganda
Region: Upper Bukyabo
Altitude: 1800-2200 masl
Process: CO2 Decaf Natural
Varietal: SL14, SL28 & Nyasaland
CupProfile: Fruity, Chocolate, Nuts
ABOUT THIS ORIGIN
This decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers live. Last year, with the support of roasters, we trained these farmers on growing coffee amongst shade trees, good agricultural practices, and of course, better harvesting techniques. In July, we distributed over 8300 shade, fruit and fast growing tree seedlings. This year, training is continuing and we’re building toilet blocks for the three primary schools in the area, including Zebugu-Busi Primary School.
Mr Zesiro Micheal from Gombe was one of the biggest contributors of red ripe coffee cherries to this microlot with 967kg, and Mr Woniala Moses from Zebigi contributed 349kg. The coffee cherries are carried down to our station in 50 kg bags by “runners” - a team of over 160 women and men employed from the local community. This coffee is pulped before undergoing signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export.
This coffee is decaffeinated with the Sparkling Water Decaffeination Process which is organic and natural.
Country: Uganda
Region: Upper Bukyabo
Altitude: 1800-2200 masl
Process: CO2 Decaf Natural
Varietal: SL14, SL28 & Nyasaland
CupProfile: Fruity, Chocolate, Nuts
ABOUT THIS ORIGIN
This decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers live. Last year, with the support of roasters, we trained these farmers on growing coffee amongst shade trees, good agricultural practices, and of course, better harvesting techniques. In July, we distributed over 8300 shade, fruit and fast growing tree seedlings. This year, training is continuing and we’re building toilet blocks for the three primary schools in the area, including Zebugu-Busi Primary School.
Mr Zesiro Micheal from Gombe was one of the biggest contributors of red ripe coffee cherries to this microlot with 967kg, and Mr Woniala Moses from Zebigi contributed 349kg. The coffee cherries are carried down to our station in 50 kg bags by “runners” - a team of over 160 women and men employed from the local community. This coffee is pulped before undergoing signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export.
This coffee is decaffeinated with the Sparkling Water Decaffeination Process which is organic and natural.
Country: Uganda
Region: Upper Bukyabo
Altitude: 1800-2200 masl
Process: CO2 Decaf Natural
Varietal: SL14, SL28 & Nyasaland
CupProfile: Fruity, Chocolate, Nuts
ABOUT THIS ORIGIN
This decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers live. Last year, with the support of roasters, we trained these farmers on growing coffee amongst shade trees, good agricultural practices, and of course, better harvesting techniques. In July, we distributed over 8300 shade, fruit and fast growing tree seedlings. This year, training is continuing and we’re building toilet blocks for the three primary schools in the area, including Zebugu-Busi Primary School.
Mr Zesiro Micheal from Gombe was one of the biggest contributors of red ripe coffee cherries to this microlot with 967kg, and Mr Woniala Moses from Zebigi contributed 349kg. The coffee cherries are carried down to our station in 50 kg bags by “runners” - a team of over 160 women and men employed from the local community. This coffee is pulped before undergoing signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export.
This coffee is decaffeinated with the Sparkling Water Decaffeination Process which is organic and natural.
BREWING RECOMENDATION
RECIPE:
Brew Ratio: 1:2.1
Dose: 18.5 grams
Brew weight: 38 cl
Brew temperature: 93ºC
Brew time: 28 - 31 sec