Amount: 12oz. (About 30 cups)
Process: Natural, Hand-Processed
Altitude: 1,300 - 2,200m
Drying Method: Sun-dried on raised beds
Certification: Direct Trade
Cupping: Orange, Fruity, Pekoe Tea
Flavor Profile: Fruity
A good brewed cup of Rwenzori coffee exhibits cupping notes similar to the desirably winey acidity of a fine East African coffee, with sweet chocolate flavor and rich texture. Generally speaking, the lower complexity and lighter body of Ugandan coffees makes them generally less fruity than the coffees of neighboring Zimbabwe, Tanzania, or Kenya.
The Robustas from the Lake Victoria basin are well suited to the clay-rich soils, and benefit from some high elevations in the region. They’re able to develop higher acidity than lower-altitude grown Robustas, making them a decent cup.
Roast Profile: Medium
Rwenzori prefers a medium roast as this allow its delicate qualities to shine and enhance the coffee's bright acidity. We recommend a medium roast versus a dark roast as we find darker roasts reduce the floral and fruity notes of coffee beans. It takes years of practice to strike the correct roasting balance, and our customers tell us all that we need to hear!
Type: Whole Bean
The advantage of buying whole bean coffee is that the flavor is much stronger, and the subtle tastes of your specific type of bean are more noticeable. You will get that "fresh" quality everyone looks for in a delicious cup of coffee.
Region: Rwenzori, Uganda
Uganda is an excellent location for coffee growing. In past decades, armed conflict has hurt the industry – especially in the producing region of the West Nile during the ‘90s. However, the country boasts richly fertile land, with volcanic soil to the east and west, and plenty of rainfall. Certain parts of the country have two harvests: April to June and October to February.
In some places, farms sit up to 2,300m, with the resulting cooler temperatures leading to more complex coffees. These farms tend to be small, often less than half a hectare in size. Intercropping provides good shade under which the coffee can grow – another element that creates cooler temperatures and generally healthier plants.
Washed processing is common, although you will find some natural processed coffees as well. Natural processed coffees range from low-quality, defective beans to high-quality, specialty-grade ones.
Uganda’s varied terroir creates a wide range of flavor profiles, from sun-dried tomatoes to florals.
You should store coffee beans at room temperature before brewing. To get the best results, store your beans in a dry, airtight container. When choosing a container and location for your favorite blend, it is essential to avoid air, moisture, heat, and light.
New research has established that drinking coffee can activate the body's fat-fighting defenses. This new research is a discovery that could have potentially significant implications in the battle against obesity and diabetes. According to researchers at the University of Nottingham, coffee may help stimulate our brown fat reserves, also known as brown adipose tissue, which plays a key role in how quickly we can burn calories.
We source our whole green coffee beans from farms across Africa that pay well above market value, which helps ensure ethically sustainable farming practices.
Our coffee is hand-picked, hand-washed, and then dried on raised beds as this allows the time necessary for the floral, sweet, and fruity notes to take hold.