Kingha Collective – Uganda

This lot is a result of our work with Kingsley we are developing a big variety of different experimental protocols, and this will be the 3rd year. We narrowed down the experiments that got the best results and focussed on those for this year. The lot was specifically created on our demand due to the very direct relationship we have with Kingsley and his project.

The entire lot is from cherry, all locally grown SL-14, -28 & -34 varieties, grown by farmers all closely surrounding the Kingha Estate in the South/Western region in Uganda.

This coffee is part of a project that is now going into its 3rd year with Kingha Estates outgrowers. Kingsley Griffin, the owner of Kingha Estate, is committed to working with local farmers to improve their income, and believes different processing protocols have the potential to increase quality. All our coffees with the name Kingha Collective are coffees from small farms in the Kanungu District, the same Western region as the Kingha Estate.

Oi oi oi! That's the sound you make in Norwegian when you encounter something extraordinary or maybe when you're tasting something... intense. In this case expect a crazy wild profile, lactic, thick tropical juice, brown spice and very anaerobic.

PROCESSING INFORMATION

Extended Fermentation Natural:

1. The cherry is picked, sorted and sealed in a sack for 72 hours, at some point the environment is very oxygen-poor due to the co2 created as a byproduct of the fermentation process and turns the vessel ""semi-anaerobic"".
2. Dried on raised beds