Coffee

Uganda Rwenzori Bugoye Sugarcane EA DECAF

Uganda Rwenzori Bugoye Sugarcane EA DECAF

£14.00

Uganda Rwenzori Bugoye Sugarcane EA DECAF

£14.00
Shipping calculated at checkout.
Lime
Strawberry
Baked Pineapple

Oh hello there! Think you don't like decaf?  This stunningly fruity Ugandan might just change your mind!

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Uganda Bugoye Sugarcane EA DECAF
The Rwenzori mountain range, known as the Mountains of the Moon, stretch for 120 kilometres along the Western Uganda border with the Democratic Republic of Congo. The snow-capped peaks reach over 5,000 metres above sea level and support glaciers that are the start of many rivers flowing down the slopes, including one source of the Nile. The high altitude, fertile soils and plentiful rainfall provide perfect growing conditions for arabica coffee, offering the native Bakonzo farmers a stable income that allows them to support their families and develop their homes. Most farmers have around 1 hectare of land, and all work on the farm is conducted by hand, usually by immediate family members. Families work together in groups to process and market their coffee; an approach known as share farming, which helps improve processing, better control quality and increases marketing ability. Following natural processing at the washing station, this lot underwent Ethyl Acetate (EA) decaffeination at the Coffein Compagnie in Bremen. We're getting intensely fruity notes, with lime acidity, balanced against strawberry sweetness, finishing with sticky baked pineapple.

Region:

Rwenzori, Western Uganda

Producer:

2,000 farmers, of Rwenzori Arabica Scheme Kyagalanyi Coffee Ltd

Farm/Milling Station:

Bugoye Coffee Station

Processing:

Natural, followed by Hanseatic Sugarcane EA Decaffeination

Varietal (s):

SL14, SL28

Altitude:

1,200 to 2,200 metres above sea-level

Sourcing Partner:

Mercanta

About Ethyl Acetate Process
Ethyl acetate, which occurs naturally in fruit, can selectively bond with caffeine, making it an excellent, natural solvent for decaffeination. Sugars from sugarcane are fermented to create ethyl alcohol, which is combined with acetic acid to create ethyl acetate. Green coffee beans are then repeatedly washed with ethyl acetate at low temperatures, to remove 97% of the caffeine, whilst maintaining the inherent flavour and quality of the coffee.
About Uganda
Uganda is one of the few countries with indigenous coffee, with native varieties of Robusta growing wild in the rainforests flanking Lake Victoria.

Arabica was introduced at the start of the 20th century and, despite devaluation of coffee in the 1980s, Uganda is poised to produce ever better specialty grade Arabica.

The main harvest of Kent, Typica, SL-14 and SL-28 varieties takes places between October and March, with a second, fly crop from April to August.

Expect a dark fruit sweetness and clean finish.

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