Der Kaffee Importeur Nordic Approach aus Oslo in Norwegen betreibt Anlaufstellen in den Kaffeeregionen Ugandas.

Zum ersten Mal haben wir Kaffees aus Uganda bezogen, als Ersatz für die Kenianischen Kaffees.  Wir freuen uns sehr über die Kooperation mit Nordic Approach als kompetenten, zuverlässigen Partner und hoffen, in Zukunft die Regionen in Uganda zu besuchen, wenn dies für uns wieder möglich ist.

Der gewaschene Kaffee der Kanungu Kingha Kooperative ist mild, typisch für kenianische Kaffees und den Varietäten SL28, SL34 und SL14 jedoch milder und weniger bitter und fruchtig, wie es bei Kenianischen Kaffees häufig vorkommt.

Beschreibung von Nordic Approach

Kanungu – Kingha Collective

Lot #: UG-2020-006

Kanungu Kingha Collective is a washed and dry-fermented concept coffee we are developing. The coffee is a mix of SL varieties commonly planted and grown by a farmer group located mostly in Kyonza, and a sub county of Kanungu. While the majority of the farmers are from Kyonza, we might blend lots from other villages if they match the profile we are aiming to produce, which is why we have called it Kanungu.

This coffee is part of a new project with Kingha Estates. In addition to managing Kingha Estate, manager Kingsley Griffin is committed to working with local farmers to improve their income, and believes different processing protocols have the potential to increase quality. All our coffees with the name Kingha Collective are coffees from small farms in Kanungu District, the same district as Kingha Estate.

Altitudes for farms in this area range from 1500 – 1800 masl. The cherries are purchased from the farmers, then processed and dried at Kingha Estate which has a wet mill that operates as a communal micro-washing station. The coffees are mostly washed processed, but there are different fermentation methods.

This is a 72-bag lot produced from cherries that were picked over a period between October and December, 2019. These cherries are floated then pulped by a Penagos Eco-Pulper, but bypassing the demucilager, keeping all mucilage on the parchment. From there the coffee goes to a tank for fermentation before it is carefully dried on raised tables, partially under shade and cover from the rain.