UGANDA Kwoti Natural46 €20,00
Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
“Our ambition was to disseminate knowledge in non-widespread coffee producing regions in order for them to thrive.”
Co-Founder, Coffea Circulor, Norway
SCA SCORE 90.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that subsides and slowly builds up to the first crack where we focus on the berry and fruity flavors.
|Process||TRCoN, Natural, Manual hulling|
|Flavor||Apricot, Mango, Strawberry|
|Aftertaste||Cocoa, Cola, Mid|
|Acidity||Peach, Malic, Mid|
Developed with care and attention to a dedicated processing protocol with focus on natural fermentation and fruit flavor development.This was the first pilot project backed by the Research Council of Norway. The project concerned processing coffee in areas where water scarcity was imminent. We were specifically targeting circular economy approaches in order to utilize both the coffee beans and the coffee cherry.
The high elevation of the farm where the trees give birth to coffee cherries resulted in very high density beans. The beans were small with a great future prospect for developing this experimental lot further.
The processing manager is Dison Kareng at the Kwoti farm and the producer Alex. The farm holds single origin trees and is owned by one farmer. This is the last coffee farm as one approaches the Mt. Elgon peak. What follows after this farm is a variety of trees and animal nature that has been gazetted as game reserve. The cherries were delivered unhulled in order to keep the structural integrity of the beans safe. Immediately after dehulling the beans they were optimally stored in vacuum packs to keep oxygen out.
CONTRIBUTION, MITIGATION AND ADAPTATION
Looking in a long term perspective, we believe people are becoming more interested in coffee from Uganda as time passes. If we would tell you that the price for developing this coffee, calculated per kilo, it would be approximately 2,500 EUR. The cost for development is not in parity with the particular lot size. On the bag, expressed is the purchase price for the coffee, not the price that goes into developing it. In perspective, 2,500 EUR/kg should have been the number, not 7.5 USD/kg. We strongly believe the major population in the coffee community, regardless consumer or “specialty”, does not understand this fact (the "Development-factor") and it has to be thoroughly addressed. With this coffee, there is absolutely no financial win, especially not if the major funding is from a governmental organization. Coffea Circulor believes people who truly appreciate something else will also appreciate the effort. Therefore, as stated above, our contribution here is developing a region, mitigating and accommodating for better understanding to produce superior quality. This coffee, and many others alike, have a background, history, heritage, investment in terms of administration and finances that go beyond “only 3 flavor notes on a package”.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Uganda
Finished in Scandinavia