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Home Roasted Coffee Single Origin/Blend Single Origin Uganda Naginzole Bulambuili Lot4 Natural
Panama Boquete Las Rocas Geisha Washed (100g/pack) RM65.00
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Ethiopia Banko Gotiti Natural RM60.00 – RM240.00

Uganda Naginzole Bulambuili Lot4 Natural

RM55.00 – RM220.00

VarietySL-14, SL-28, SL-34
CountryUganda
ProcessingNatural
Region

Bulambuli

Altitude1800 – 2300m.a.s.l
Roast LevelLight Roast
Tasting Notes

Plum,Blueberry,Dark chocolate

Quantity200g

 

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Brewing Size Guide

BREWING METHOD BREW TIME COFFEE TO WATER RATIO BOTTOM-TOP SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm
Size Guide
SKU: RB-Uganda-NBLN Categories: Africa, For Filter, Roasted Coffee, Single Origin
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  • Reviews (0)
  • Brewing Size Guide
Description

Plum,Blueberry,Dark chocolate

VarietySL-14, SL-28, SL-34
CountryUganda
ProcessingNatural
Region

Bulambuli

Altitude1800 – 2300m.a.s.l
Roast LevelLight Roast
Tasting Notes

Plum,Blueberry,Dark chocolate

Quantity200g

About This Coffee :

Various

This coffee is produced at a brand new washing station, Bulambuli and the cherries come from smallholder communities. Its located in the Mbale area in Eastern Uganda, close to the Kenyan border, and our coffee grows at altitudes between 1800 – 2300 masl. Besides quality, our main criteria for buying is that the coffees are fully traceable, including the cherry price and premiums going directly to the producers.

We are particularly happy about this new project. The project was initiated by Cariappa and Gabriella at Ibero Uganda and Morten from Tropiq (and Nordic Approach) in 2020.

It’s a three-party agreement and collaboration between:

  • Ben Mukhone – the producer

Local landowner and entrepreneur. Provided land, developing cherry supply chains and relationships with the local smallholders and respective communities, responsible for staffing, production and daily operations at the site.

  • Ibero – exporter

Provided finance for construction of the site. Financing cherry purchase. Have a local team in place for cherry buying, financial control, farmer support, traceability protocols. Will manage milling, grading, bagging and export.

  • Tropiq & Nordic Approach – market service provider, buyer and importer

Are customizing the preparation and quality with the producer/exporter, and are committed to buying, marketing and selling what they produce.

Overview

The washing station was built in the first half of 2021. It’s designed for volumes up to 5-6 containers per season. But production will depend on cherry purchase and quality at delivery. The cherry purchase, pulping, fermentation and dripping (pre-drying) + drying of most of the washed happens at the site. Besides the washing station, they have a drying yard and warehouse down in the outskirts of Mbale town. The capital city of the east. The naturals are mostly dried at the yard down in Mbale town (1 hour away) with additional drying capacity. This allows them to manage fermentation and drying of the naturals more thoroughly.

Farming and varieties

Farmers grow a mix of varieties, predominantly SL14, 28 and 34, as they do in Kenya. The coffee comes from smallholder communities, mostly farmers working with less than 1 hectare each. On average, farmers cultivate less than 1500 trees per hectare, and one tree typically produces 100 – 200 grams of green coffee.

The farms are managed by family members and located in parishes, or communities. Each parish is the administrative centre for between seven and twelve villages. These villages can be home to as little as two hundred people. Farmers often work communally with a leader for each group of farms. Our Ugandan coffees are mostly from different parishes with the occasional lot from a communal washing station.

Harvest

The main harvest goes from November to January. They will also have a small fly crop, but not always big enough for proper production.

Production

Post-Harvest Processing

Cherries are sourced and bought from smallholders in specific small towns and communities from about 4 sub-counties in the Bulambuli district.

Harvest and cherry selection

The cherries are either bought at small collection centres or delivered directly to the washing station. Then, cherries are sorted and depending on the process, these will be taken either to the pulping area for washed coffees or to the yard down in Mbale for drying. Sometimes, cherries can also be delivered directly to the yard for sorting and drying.

Fermentation

For washed coffees they are pulped, and the parchment fermented in traditional tanks. For naturals the cherries are normally fermented on the drying tables managed by adjusting layers according to the type of prep and fermentation we want. We also experiment with cherries fermented in bags or buckets before being dried in thin layers on raised beds.

Drying and hand-sorting

For the regular preparation of washed, the cherries are dried on beds in a parabolic drying tent on raised beds at the washing station.

For naturals at the yard, it’s a mix of beds under shade and under the sun. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This creates a slow and homogenous drying process which adds to the coffee’s quality. Drying naturals with this method and in this environment takes between 15 to 20 days.

The Impact

We are always looking for unique coffees, and also for communities or projects where we can impact farmers’ financial and social security. We work in areas from 1800 – 2300 masl, where we think there is great potential that fits our preferences on profiles. It is also important to us to know that the premiums we pay for quality go directly to farmers and their communities.

There is no doubt Uganda has great potential for quality coffee. Specialty coffee in Uganda is in its infancy and quantities are limited. It will take some time and groundwork before we see any large volumes.

Recommended Coffee Brewing Device:V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

 

Brew Guide:Method: Filter V60 Handbrew methodDose: 18gYield: 30g for 30 seconds, total yield 300g,Brew Time: 2 minute 30 seconds (adjust grind size accordingly)Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

Additional information
Pack Quantity

200g, 1kg

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Brewing Size Guide

Each Brewing Method Grind Size Reference

BREWING METHODBREW TIMECOFFEE TO WATER RATIOBOTTOM-TOP SIEVE
Pour Over3:40 min1:16400 – 800 µm
French Press10:00 min1:13600 – 1000 µm
AeroPress2:20 min1:15500 – 900 µm
Moka Pot1:30 min1:11350 – 700 µm
Drip BrewerN/A1:17400 – 900 µm
Espresso0:26 min1:2250 – 500 µm
Cold Brew16 hours1:10600 – 1100 µm
Syphon1:40 min1:15400 – 800 µm

So, How Do You Know What Grind To Use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  • Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  • Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
  • Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
  • Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
  • Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee

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JWC Roastery Sdn Bhd (1192829-U)

11, Jalan PPU 2A,Taman Perindustrian Pusat Bandar Puchong,
47100 Puchong, Selangor

+(60)12-6559116

roastery@justwantcoffee.com

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