Processing coffee after its harvest is critical to its quality. This Ugandan coffee is interesting because of the experimental processing (see below for explanation of "Fermentum Mel") used at origin formed to help local farmers improve their coffee.
"I like this coffee because of the social implications... doing good for the farmers while at the same time asking the farmers to sell higher quality coffee."
- Josh Rosenthal, CEO
This coffee comes from a program in which and exporter/importer partner sought to help farmers through a strategic investment in coffee processing.
By setting up growers with controlled processing at the microbiological level, they were able to significantly increase the quality of coffees that farmers were selling and thus increase the price that farmers were able to get for their coffee.
- Tasting Notes: Red Apple, Cherry Tomato, Mango
- Region: Buzabiti
- Producer: Buzibiti Station
- Cultivar: Bourbon, S-795, SL-28
- Process: Fermentum Mel - An aerobic fermentation without skin mucilage, without a tank. The cherry is inoculated with a specific "kefir," a blend of lactic bacteria and yeast to enhance the coffee's flavors. Variables such as pH, time, PPM, temperature, sugar content, and bacteria population are all controlled.
- Elevation: 1600-1800M