Uganda Kuosha Crisp

Crispy Apple

The most distinctive characteristic of this coffee is its juicy acidity and the taste of green apples. Expect also flavours of red currant, caramel or butterscotch. On filter, this is a distinctly fruity coffee with a juicy texture and flavours of green apples, milk chocolate and nectarines. On espresso, expect high acidity, notes of black tea, cocoa, rhubarb and currant, complemented by medium body and a juicy texture.

For the first time in quite some time, we've selected a coffee from Uganda and for this season it's a community lot of farmers from the Rwenzori region of central-western Uganda, near the border with Congo. The lot, called Kuosha Crisp, involved over 300 small-scale farmers whose farms are located between 1500 and 2000 meters above sea level. The conditions for growing coffee in the Rwenzori region are ideal. The soil is rich in minerals and nutrients, and the regular alternation of rainy and sunny days means that all the conditions are in place for the production of quality specialty coffee.

We have selected this coffee for you in collaboration with our importer The Coffee Quest. Their partner in Uganda is Agri Evolve, who oversee the production and processing of the coffee and provide the farmers with all the necessary infrastructure. Be it washing stations, dry mills, coffee drying facilities and all the necessary analysis. It also oversees the entire process in terms of quality control, efficiency and sustainability. In addition to all these facilities, they also fund community projects in the areas of education, access to drinking water or financial literacy for farmers and their families.

The lot called Kuosha Crisp is a blend of SL14 and SL28 varieties processed by the washed method. These varieties, originating from Kenya, are typical for their juiciness and higher acidity. After harvesting, the cherries are moved to the Nyabirongo washing station managed by Agri Evolve. Here they are sorted for defects and then depulped. The beans are then fermented for 48 hours under dry conditions until the bean reaches 3,9pH. The beans are then left in water for 24 hours. This final process is called 'soaking' and is typical of Kenyan coffees and combined with SL varieties to create that iconic taste. The final step of processing is sun drying with regular turning until the required moisture is reached.

This coffee from Uganda is the first product of our importers' new project in Uganda. We are thrilled with the results so far and look forward to seeing how this coffee tastes to you! 

Roasted coffee beans, 100% specialty coffee Arabica, roasted and packed in the Czech Republic.