Kingha Collective #1 (Semi-Anaerobic Natural)
This is a special project from our coffee sourcing partner; Nordic Approach. Together with the farm owner Kingsley Griffin they started this project in the remote area of the south west of Uganda. Most of the farmers in the area produce low quality coffee but here at the Kingha Estate they work very hard to get the most out of it!
Nordic supports financially by pre-financing the whole harvest and by sending coffee production experts to perfect the coffee growing and processing. This way of calobartate with producers opens doors for experimenting freely with different processings. This particular coffee is a good example of one of those successfully executed experiments.
For this coffee they did a semi-anaerobic fermentation method which is developed to add more fermentation without increasing the cost of the production. First the cherries undergoes 12 hours of cherry fermentation in an anaerobic situation before it is dried like a natural on African dry beds. Anaerobic fermentation causes more intense sweetness and very recognizable flavour profiles.
Discover those flavours
It’s time for you to discover those flavours! We hope you find this coffee as interesting and delicious as we do.
|Washing Station||Kingha Estate Outgrowers|
|Flavour Notes||Nectarine, Chocolate Fudge, Freeze Dried Raspberry|