Uganda Bwindi - Kingha Estate

This coffee is interesting in that it is a mixture of the same coffee processed by two washing methods. It is grown by a group of farmers situated in the mountains surrounded by the Bwindi Forest.

Kingha Estate, led by owner Kingsley Griffin, focuses on working with local farmers to improve the socio-economic conditions in which they live. They also believe that a strictly adhered protocol in coffee processing will help improve the quality of their product. Kingsley works with farmers from three smaller areas in the Kinungu district. In each of these areas, there is a "chief farmer" with whom he actively communicates and helps them with education. It also employs a professional agronomist who is responsible for these activities, as well as the purchase of coffee. Kingha Estate employs 85 people to collect coffee, making it one of the largest employers in the region.

Kingha Estate also works with schools (Kingsley was a teacher in Canada) to which it supplies clothing, supplies as well as agricultural education programs. In recent years, they have worked to create a hydroelectric power plant that currently provides renewable energy for the local health center, two primary schools, one secondary school and, of course, their processing station. All this energy is free for its users.

This washed Uganda is characterized by the complexity, the taste of lemon tart . It is very sweet with nice fruitiness, tones of stone fruit and juicy aftertaste. A cupping score of 85 points and a wonderful espresso roast is exactly what makes this coffee unmissable.

How was this coffee processed?
As soon as the coffee arrives at the processing station, the coffee is sorted with the help of water. Coffee cherries are soaked in water (FLOATING) to see if some are floating. All immature cherries float to the surface and are removed. Ripe fruits are moved and subject to further inspection - they are taken over by visual inspection. Subsequently, the perfectly sorted fruits are stripped (PULPING) , but a large part of the silage (MUSILAGE) remains on the stones because (DEMUCILAGER) is not used during processing. From there, the grains continue to fermentation tanks (FERMENTATION TANK) and are later dried on elevated beds (AFRICAN RAISED BED) .

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