Casa Espresso: Uganda, Nyamusule, Washed

Expect a light, bright and fruity cup! Tangy lime acidity hits first followed by sweet and complex muscovado sugar.

This coffee is produced by the Buhonzo Organic Farmers Cooperative Union in the Rwenzori mountains of south-west Uganda. SL28 and SL14 varietals are harvested at 1600-1800 masl and fully washed at the Nyamusule Microstation.

Location & Farmer

Situated at the feet of the Rwenzori mountains just north of Lake George, the region around Kasese has excellent conditions for speciality Arabica production with some of the highest altitude in Uganda, fertile soil and plentiful rainfall. However widespread poverty and a lack of infrastructure, as well as the political upheaval in Uganda over the past 40 years have meant this region has struggled to realise its full potential for speciality arabica production. Organisations such as Bukonzo Co-Operative are leading the way in realising this potential and returning it to its status as a respected speciality arabica producing region in Uganda

Process

Red ripe cherries are carefully selected and delivered to the washing station on the day of harvest then placed in a flotation tank to separate by density. The cherries which sink to the bottom (the highest quality) are separated for processing. After removing the outer pulp the coffee is fermented without water for around 24 hours, depending on climatic conditions. The coffee parchment is then washed in clean water channels. The wet parchment is dried in the sun on raised beds for 3 days, followed by shade drying until the coffee has reached a moisture content of 12%. They must be frequently turned to ensure consistent drying. The dried parchment is then delivered to the co-op’s central dry mill and rested before being hulled, graded by bean size and bagged in Grainpro for export.

Brew Guide

For filter style brewing try 65g of coffee per litre of water.
For espresso try 1:2.5 ratio - 20g coffee - 50g out