5 10 15 lbs. Uganda AA West Nile - Erussi RFA 100% Arabica Fresh Coffee Beans

Description

5-15 lbs. Customer Selection: Uganda AA West Nile - Erussi RFA Certified 100% Arabica Fresh Coffee Beans
Fresh Roasted in the Morning and Shipped Later the Same Day or purchase green/raw beans and roast at home!
We import ONLY the freshest and current crops available.
ALTITUDE: 1,250 ‐ 1,500 meters HARVEST: October ‐ January AVAILABILITY: November ‐ March REGION: West Nile, Nebbi District
COFFEE PROCESSING: Wet Processing DRYING: Patio Drying CERTIFICATIONS: Rain Forest Alliance
EXPORT BAG SIZE: 60kg (132.28 lbs) MAIN PRODUCING REGIONS: Arabica: Mount Elgon (East), West Nile (Northwest) and Rwenzori Mountains (Southwest)
In the cup, Uganda’s washed coffees bring satiny body and ripe stone fruit tones, along with a delicate touch of red berry and a buttery finish. The best natural coffees feature a lush dark berry jam flavor and mouthfeel, and clean nougat-like mid tones.
Cup notes: Full body, Medium Acidity. Flavor notes: Winey characteristics, Rich Aroma
Coffee accounts for 20 – 30% of Uganda’s foreign exchange earnings each year, and more than 3.5 million families work in coffee-related activities. The bulk of the country’s coffee is produced by smallholder farmers working plots of less than 2.5 hectares. While Uganda is (along with the Democratic Republic of Congo) one of the countries where robusta coffee originated, today it is gaining increasing recognition for the quality of its arabicas. Arabica is grown primarily on the eastern and western borders of the country. In the east, coffee is produced around the Mount Elgon volcano, and the washed coffees produced there are often exported under the Bugisu (or Bugishu) name. In the Rwenzori mountains of Western Uganda, natural processing is the standard method, and the low-grade commercial product resulting from strip picking and high defect counts is known as DRUGAR (dried Uganda Arabica). Historically, neither the drugars nor the washed arabicas fetched very high prices. However, in recent years a great push has been made by growers – particularly in the West – who understood that they had the soil, the elevation, the climate and the genetic stock–to create an outstanding coffee. The results of this new focus on careful harvesting and meticulous processing have been excellent. Growers are beginning to sell their washed arabicas – and their specialty natural process arabicas – for great prices. In the cup, Uganda’s washed coffees bring satiny body and ripe stone fruit tones, along with a delicate touch of red berry and a buttery finish. The best natural coffees feature a lush dark berry jam flavor and mouthfeel, and clean nougat-like mid tones.
Roasting Notes:
Sturdy, dense AA bean can handle roasts between City+ at the minimum end to Viennese on the longer end, the latter a possibility as a single origin espresso. But best roast and use, in our opinion, is as French press or drip and roasted Full City. Pull at the very start of second crack and some of the high notes will be present while the chocolate aspects will be well defined.
Did you know?:
Ground roasted beans lose their optimal flavor in about 2 days?
Whole roasted beans lose their optimal flavor in about 2-3 weeks.
If your coffee wasn't roasted just before you purchased it, chances are, it isn't fresh. The difference in flavor between fresh coffee and stale coffee is not subtle. Did you know that without fresh coffee, your espresso machine will have a hard time producing that thick crème you are trying so hard to achieve? Drip, French Press, Vacuum or espresso - every brewing method will produce better results with fresh coffee. That is why we custom roast to your order. Or try purchasing our carefully selected green beans and roast at home.