Producers / 3,500 growers across the Bunyangabu district
Region / Bunyangabu District, Western Province, Uganda
Varietal / SL28, SL34
Process / Lactic Fermentation, Washed
Altitude / 1300-1600 MASL
Brew Device: Origami Dripper
Temperature: 91c
Dose: 15G
Water Volume: 225G
Brew Time: 2:30 Minutes
Number of Pours: 4
Grind Setting: EK43 - 14
This lot is the result of a collaborative effort between Ugacof and the Specialty team at Sucafina NV, aimed at enhancing the quality of Uganda’s Arabica coffee while supporting farmers and delivering a vibrant, consistent cup.
Futhermore, Sucafina dedicates a percentage of purchases of this lot to their Impact Beyond Flagship Program, which is set up to help farmers access tools to invest in higher yields and better quality crop!
This particular lot was processed at the Bunyangabu Washing Station. Unlike the majority of coffees from Uganda, this lot is picked and sorted for peak ripeness by approximetly 3,500 small holder procers across the Bunyangabu district. The coffee is then pulped and placed in fermentation tanks. The wet parchment/beans are mixed with a solution of water and salt (from the nearby Lake katwe), and left to ferment for approx 40 hours. The coffee is the washed fully to remove remaining parchment and laid on raised beds to dry for 18-24 days.
