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Uganda Nagasire

Uganda Nagasire

Brown Sugar & Golden Raisin

$34.00 CAD
Size
Grind

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Origin

Nagasire, Kapchorwa

Altitude

1900 MASL

Process

Culture Washed

Variety

SL14, SL28

THE DEETS

Sweet and smooth culture washed coffee from Uganda!

Benjamin Jenkins is the founder and driving force behind Cahoots. Ben's focus is elevating Ugandan coffees by connecting the farmers with Pranoy Thipaiah, a coffee producer from India who developed a process he calls Culture Washed. The result is a well-processed, well-dried coffee that is exceptionally clean and delicious. The Culture Washed process begins by creating a starter culture by submerging pulped coffee parchment in water. This results in a highly active collection of native bacteria and yeasts. Then, the parchment coffee is removed, leaving only the liquid. After the fresh cherry is pulped, this starter liquid is added to the fermentation tank, allowing the concentrated microbes to begin working more quickly than in a standard fermentation. After 18 hours, the cherries are washed, placed on drip tables, and dried in a parabolic dryer for three weeks. The result is a coffee that is sweet and smooth with tasty flavors that remind us of brown sugar, golden raisins, dates, and fudge.

Aeropress XL

Grind: 300
Dose: 23
Water: 350
Time: 1:30
TDS: 1.38

Breville Espresso

GRIND: 5
DOSE: 16g
WATER: 32g
TIME: 0:27
TDS: 8.89

Hario V60

GRIND: 425
DOSE: 20g
WATER: 320g
TIME: 3:50
TDS: 1.44

REST IN PEACE

We allow fresh coffee to rest before drinking it. This give the volatility of the roast time to subside, and the sweetness and character comes alive and shines. We rest washed coffees for 5–10 days, natural coffee for 10–15 days, and experimental processed lots for 15–30 days to reach their maximum potential.

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