Bwindi Kingha Collective is a washed and dry-fermented coffee. It is a blend of SL varieties commonly planted and grown in the region. The coffees are grown by a farmer group located predominantly in the hills surrounding Bwindi Impenetrable Forest. Naming this blend Bwindi is fitting as the majority of the outgrower farmers will remain the same year after year.
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 district as Kingha Estate.
Bwindi is in the same locality as Kingha Estate, where altitudes range from 1300 to 1600 masl. The cherries are purchased from the farmers and processed and dried at Kingha Estate, which has a wet mill that operates as a communal micro-washing station.
This blend is a 41 bag lot, picked over a period of some weeks. These cherries are floated, then pulped by a Penagos Eco-Pulper, but by-passing the demucilager, keeping all mucilage on the parchment. From there the coffee goes to a tank for fermentation before it is carefully dried on raised tables, partially under shade and cover from the rain.
This Uganda coffee gives you a big surprise. Although it grows from a different country, it still carries the classic fruitiness of SL28 & SL34. Vibrant aromatics of lemongrass, pair with black currant & stonefruit characteristics that we familiar with. Definitely love at first sip!
Brewing Recipe :
1 : 15
29th of March
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