TASTING PACK – JULY

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PACK 1

YET ANOTHER LOT FROM ROSIMEIRE OF SITIO VARGEM GRANDE. THE DISTINGUISHING DIFFERENCE THAT SEPARATES THIS LOT FROM THE PREVIOUS TWO IS THAT THIS LOT IS A MIX OF BOTH RED AND YELLOW CATUAIS. 80 HOURS OF FERMENTATION IN TANKS ENHANCED INTENSITIES OF ACIDITY AND TEXTURES IN THIS COFFEE. WHILE IMPLEMENTATION OF TWO STEP DRYING FIRST IN PATIOS BEFORE MECHANICAL IMPROVED THE CONTROL OVER THE RATE OF DRYING KEEPING FLAVOURS CLEAN AND DISTINCT MAKING THIS LOT REALLY ENJOYABLE. EXPECT SWEET, JUICY AND ROUND ACIDITY WITH A FUDGY AND RICH MOUTHFEEL. WE TASTE NOTES OF LEMON BALM, TROPICAL & A SOFT MOUTHFEEL.

PACK 2

CASTILLO IS A CULTIVAR DEVELOPED WITH RESISTANCE IN MIND. PRODUCERS IN COLOMBIA GROW THIS CULTIVAR AND YET THIS LOT WE HAVE PROCURED FROM LAS MERCEDES HAS EXCEEDED OUR EXPECTATIONS. THROUGH THE HELP AND SUPPORT FROM LA PALMA’S NEIGHBOURS AND CROPS PROGRAMME, ROSALIA RODRIGUES WAS ABLE TO RISE ABOVE THE DECLINING COFFEE PRICES IN COLOMBIA ALLOWING HER TO GROW, TREAT AND PROCESS HER COFFEES EXCEPTIONALLY. FERMENTED IN AN ANAEROBIC ENVIRONMENT, BACTERIA FEAST OF THE CARBOHYDRATE INTENSE MUCILAGE LAYER INCREASING THE CONCENTRATION OF LACTIC ACIDS. WE TASTE MATURE RED FRUITS, WITH A CREAMY MOUTHFEEL!

PACK 3

VARIOUS SMALLHOLDER PRODUCERS IN THE MBALE DISTRICT OF UGANDA HAS CONTRIBUTED TO THIS LOT, A BLEND OF 3 VARIETALS – SL14, SL 28 & SL 34. THE CHERRIES ARE FLOATED FOR SORTING TO TARGET DENSER HIGHER QUALITY CHERRIES. FERMENTED FOR 36 HOURS IN POLYPROPYLENE BAGS. BEFORE IT IS DRIED AS NATURAL CAREFULLY 15 – 20 DAYS. WITH GREAT VARIETALS THAT MAKE UP THIS LOT COMBINED WITH REFINED NATURAL PROCESSING METHODS, THIS COFFEE HAS SHOWN GREAT FLAVOUR CLARITY AND PROMISE IN THE FUTURE OF UGANDAN COFFEES. THIS COFFEE HAS A LIGHT TEA-LIKE MOUTHFEEL, AND A MEDLEY OF FLORALS & CITRUS TASTE NOTES!

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Introducing our Monthly Tasting Pack! This is a great choice if you’re a “variety” drinker & you enjoy something different every day. Each pack contains 60g of coffee & you can even do a blind cupping on your own to practice differentiating between the 3 coffees!

Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 200g.
At 1:40, pour up to 230g.
At 2:05, pour up to 260g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.