R.oasted by Mug Run
Tasting Notes: Chocolate, Lemon, Biscuit and Orange Sweets.
This blend is a combination of coffee from the Uganda from 1800-2200 masl and Rwanda from 1400-1600 masl with the vareitals, SL14, SL28, Nayasaland and Red Bourbon and processed through the washed process.
The Coffee Gardens have been working with the farmers who produced this microlot for the past five years. They know each and every farming family in their area. This decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers live. Last year, with the support of roasters, we trained these farmers on growing coffee amongst shade trees, good agricultural practices, and of course, better harvesting techniques. In July, we distributed over 8300 shade, fruit and fast growing tree seedlings. This year, training is continuing and we’re building toilet blocks for the three primary schools in the area, including Zebugu-Busi Primary School.
Mr Zesiro Micheal from Gombe was one of the biggest contributors of red ripe coffee cherries to this microlot with 967kg, and Mr Woniala Moses from Zebigi contributed 349kg. The coffee cherries are carried down to our station in 50 kg bags by “runners” - a team of over 160 women and men employed from the local community. This coffee is pulped before undergoing signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export.
This coffee is decaffeinated with the Sparkling Water Decaffeination Process which is organic and natural.
Information provided by the Falcon Speciality
R.oasted by Mug Run
Tasting Notes: Chocolate, Lemon, Biscuit and Orange Sweets.
This blend is a combination of coffee from the Uganda from 1800-2200 masl and Rwanda from 1400-1600 masl with the vareitals, SL14, SL28, Nayasaland and Red Bourbon and processed through the washed process.
The Coffee Gardens have been working with the farmers who produced this microlot for the past five years. They know each and every farming family in their area. This decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers live. Last year, with the support of roasters, we trained these farmers on growing coffee amongst shade trees, good agricultural practices, and of course, better harvesting techniques. In July, we distributed over 8300 shade, fruit and fast growing tree seedlings. This year, training is continuing and we’re building toilet blocks for the three primary schools in the area, including Zebugu-Busi Primary School.
Mr Zesiro Micheal from Gombe was one of the biggest contributors of red ripe coffee cherries to this microlot with 967kg, and Mr Woniala Moses from Zebigi contributed 349kg. The coffee cherries are carried down to our station in 50 kg bags by “runners” - a team of over 160 women and men employed from the local community. This coffee is pulped before undergoing signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export.
This coffee is decaffeinated with the Sparkling Water Decaffeination Process which is organic and natural.
Information provided by the Falcon Speciality
