Uganda Lunar Coffee

This lot from Uganda breaks the myths surrounding decaf coffee once again. This lot stands out with its full body, smoothness, and a clarity rarely found in decaf. The flavor profile is built on the sweetness of nougat and dried fruit, making it the perfect coffee for any time of day (or night).

• On filter: The sweetness of nougat, dates, and the depth of chocolate stand out beautifully. A very smooth and clean cup.
• On espresso: A slightly higher acidity, an intense aroma of sweet spices, and a flavor reminiscent of hazelnut butter and dried apple chips emerge.

Lunar Coffee: Community from Rwenzori region

This coffee comes from the Lunar Coffee processing station, which purchases coffee cherries from local farmers:

• Coffee Scout Program: Thanks to the Coffee Scout program and its agronomic workshops, Lunar Coffee is constantly improving the quality of local coffee, which has great potential due to the volcanic soil. At the same time, this program also focuses on improving the quality of life for individual farmers.
• Variety SL28, SL14: Those distinctive varieties, native to Kenya, combined with the washed processing method, gives the coffee its characteristic elegance and juiciness.

Sugarcane Method: A gentle path to decaffeination

To ensure the coffee retains its original character, it undergoes a decaffeination process using ethyl acetate, which is naturally derived through the fermentation of sugarcane.

1. Hydration: The beans are steam-cleaned and soaked in hot water to soften and begin releasing the caffeine bonds.
2. Extraction: Using natural sugarcane extract, the caffeine is gently washed out of the beans in several cycles.
3. Cleaning and drying: The beans are cleaned of any remaining extract and mechanically dried to a standard moisture level of 10–12%. The result is a coffee that preserves the maximum of its flavor characteristics.