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On Sale

Gibuzaale - Uganda

  • -$-17.00
  • Regular price $17.00
    ( / )
    Tasting notes: tangerine, chocolate, apricot, nougat
    Roast degree: 2/6
     
    Country: Uganda
    Region: Buginyanya 
    Producer (group): Gibuzaale washing station (934 farmers)

    Altitude:  1350-2200 masl
    Varieties: SL28, SL14
    Process: Washed
    Partner importer: Crop to Cup

    Do you like dipping stone fruits in a chocolate fondue? 🍑🍫🍑

    If yes, then you’ll like this fresh Ugandan coffee.

    This coffee hits you with big apricot, peach and tangerine notes and lingers into a sweet, milk chocolate finish.

    Let it cool a bit and you might notice nougat, vanilla and a slight raspberry tartness. 

    This is our second year buying the from the Gibuzaale washing station near Mt.Elgon, via our fiends at Crop to cup 🇺🇬 We were lucky enough to snatch a bad at its peak freshness, fresh off the boat. It’s a beautiful coffee. 

    With 80% of Uganda’s production being robusta, we are happy to be able to buy some of the nicest, most vibrant arabica coffee the country has to offer.☕️

    Here are some words from Crop to cup’s website about their relationship with this farmers group:

    On the foothills of Mt.Elgon, the best coffee grows near the top of ridges that jut above deep valleys. Gibuzaale is a micro-region within Buginyanya, which is one of the highest of these narrow plateaus. Coffee from all the way up to the park border finds its way down to the Gibuzaale Washing Station where day lots are traceable down to the individual farmer. When deliveries range from 3 to 30 KGs of cherries, this is no easy task.
    We know, because this was our very first job in coffee – reviving washing stations on Mt. Elgon which had been dormant for the past sixty years. With the help of USAID, the Bugisu Cooperative Union and a Swiss Investor, the rebooting of these washing stations – and mobilization of farmers into groups – was how Crop to Cup got in the coffee business in the first place. The original farmer groups are still in place, making these our longest standing relationships in coffee–since 2005. 
    You can read the full community and country context here.

    Brewing Recipes

    Method Input  Ratio Output Time
    V60 23 g 1:17  390 g 3:15 to 3:45 min
    Chemex 42 g 1:17 710 g 5:00 to 5:30 min
    French Press 23 g 1:16.5 390 g 3:30 min
    Espresso 18 g 1:2.3 42 g 30 to 36 sec