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This coffee has a honey like sweetness with a sharp orange like acidity and juicy body. It is roasted as an omni roast so it’s perfect for your cafetière, v60, aeropress and espresso if you like them on the lighter side.
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This lot comes from the Rwenzori Mountains of Uganda, produced by Agri Evolve.
What makes this coffee special is that it is from an area typically associated with commercial (not-specialty) coffee. Agri Evolve have offered farmers in this area an alternative by developing low cost, scalable methods of coffee processing that can help them reach the specialty market.
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After the coffee cherries have been picked, they are pulped and sealed in grain-pro bags with their mucilage (the sugary layer that surrounds the coffee bean) for a three-day fermentation. They are then dried in a thin layer on raised beds, and turned regularly for even airflow. Fermenting a coffee anaerobically (in an environment without oxygen) is usually done in steel tanks, this method uses the grain-pro bag instead making this an accessible, scalable method so farmers can control fermentation without the need for heavy infrastructure.
All coffees are fermented as part of their processing, fermenting the coffee differently can drastically change the flavour of the coffee. Extending the fermentation time or including parts of the coffee fruit in the fermentation process can give a coffee more ‘fruity’ or ‘pulpy’ flavours, in the extreme they can even be ‘winey’ or ‘boozy’. These types of coffee also tend to be sweeter and feel ‘heavier’ or ‘syrupy’ bodied. Anaerobic fermentation in coffee can lead to a wide range of flavour profiles, generally they may have tropical fruit and dark chocolate or cacao flavours.