Natural - The cherries are immediately floated after delivery to remove any insect damage, and then spread out on raised drying beds to be sorted and turned during the 14 – 18 day drying cycle.
Once the coffees have reached a moisture level of 12% in dried cherry form (locally called Kiboko, which in Swahili means 'Hippopotamus', due to the shape and colour of the dried cherry) they are moved to the warehouse to rest for 2 weeks before being transported to the GLC drymill facility in Kampala.
Sweet fruit and heavy chocolate dominate the cup, subtle acidity and big rounded body with notes of peach, melon and strawberry.
For the last two years we have worked with Great Lakes Coffee to supply coffee for our blends. It was when we started this relationship that we found out about their Red Cherry selection project.
The Rwenzori Mountains provide exceptional terroir for high quality coffee, but the sheer remoteness, convoluted supply chain structure, and traditionally poor post-harvest processes have combined to ensure that the quality potential of these coffees is historically seldom achieved. Great Lakes Coffee has been working tirelessly over the past few years to produce in commercially viable volumes a true Specialty Natural from Western Uganda. This is it!
70g in, medium/coarse grind
1000ml water at 95C
Brew for four minutes before giving it a stir and waiting to settle. Pour through the lid rather than plunging.
Using 18g VST baskets
18g in, 32g out in 28 -29 seconds. Temperature 93.5C