Tasting notes: Brown sugar, cinnamon, almond butter
Varietal: Arabica - SL-14, SL-28, SL-34
Process: Skin contact
Roast style: Espresso
Ok, so the deal is we have 180kg of this bad boy. Sounds like a lot, but that's very little when it comes to espresso stock and thus I only expect this to last until early March. We selected this to have a fun solid coffee on our offering that was a bit different to what you would normally drink on espresso. Ugandan as well. Ugandan coffee is as good as Kenyan in our opinion, but cheaper to buy as they clearly don't have the rep that drives Kenyan pricing.
Kasoni Kingha Collective coffee is floated then allowed to rest as cherry for 48 hours on a tarp. After this the cherry skin is removed using a Penagos Eco-Pulper, but bypassing the demucilager, keeping all mucilage on the parchment. The beans are then fermented in a tank together with the cherry skins and with mucilage still attached, then fully washed and dried carefully on raised tables, partially under shade and cover from the rain. We believe this adds additional complex fruity flavours during fermentation.
This blend is a 22 bag lot, picked over a period of some weeks. The cherries are purchased from the farmers and processed and dried at Kingha, which has a wet mill that operates as a communal micro-washing station. It is a blend of SL varieties commonly planted and grown in the region. Kasoni is a village, located at around 1500 masl.
This coffee sells for $11.10USD per kg (raw/unroasted) (before weight loss & every other expense). That is significantly higher than the commodity price of coffee at the moment (currently $2.69 USD per kg on 01/02/21). That said pricing is only part of this story. We believe that effective sustainability will come from trust building relationships with farmers and this is why we love working with Nordic Approach to source most of our coffees like this one.
This coffee is part of a new project with Kingha Estates outgrowers. Kingsley Griffin, the owner of Kingha Estate, 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 Kinungu District, the same region as Kingha Estate.