Organic Certified | Northern Uganda White Nile Region | Slow-Dried Washed Catimor, SL14

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Organic Certified | White Nile River Region, Northern Uganda | Slow-Dried Washed Catimor, SL14 Flavor Profile

Organic coffee is produced in the high-altitude White Nile River region of northern Uganda. The processing method involves washing and screening floating unripe beans, followed by one hour of washing and depulping. The beans are then moved to raised beds for two weeks of sun drying, after which they undergo centrifugal spinning for 36-48 hours until reaching the target moisture content. The White Nile River processing plant also uses volcanic stones to recycle wastewater generated during the washing process.

Uganda, which gained independence in 1962, is a country in North Africa lacking agricultural land, with numerous mountains and lakes within its borders. Most of the population resides in southern Uganda, while the Nile River basin in northern Uganda has a humid and warm climate. Uganda's natural environment features fertile soil and stable rainfall. 80% of Uganda's employed population works in agriculture, with coffee being the third largest export agricultural product after cotton and tea.

Located at the source of the Nile River, Uganda is a landlocked African country. Although, like other East African nations, it has a long history of coffee production, ethnic conflicts and wars have prevented continuous improvement in coffee quality. Most high-quality coffee is grown in regions bordering Kenya, and some premium coffee beans were transported to Kenya and sold as Kenyan coffee. It wasn't until 15 years ago when the wars ended that Uganda emerged as a rapidly developing coffee nation. Uganda is a country blessed with dense lush forests, lakes, wetlands, and abundant water resources from rivers. Coffee is Uganda's largest agricultural commodity and generates the most foreign exchange, with approximately 500,000 coffee farms engaged in coffee-related agriculture, accounting for 25% of the total population. Most coffee trees are robust robusta varieties, which account for about 94%, with only 6% being traditional Arabica varieties. These rare coffee beans grow in tropical rainforests and are mostly exported to countries worldwide.

Uganda's coffee grading system is similar to Kenya's, with AA grade being the best. This grading represents coffee beans that are uniform in size and consistency. However, this grading system varies depending on the evaluation of each estate. For example, Estate A might be superior to Estate B, so even Estate A's AB beans would be better than Estate B's AA beans. Coffee sales are conducted through two channels: specialty auctions and direct sales. If the meticulousness of the processing process and the removal of defective beans are improved, it's believed that better sales can be achieved despite the persistently high prices of Kenyan and Ethiopian coffee.

Coffee Profile

• Country: Uganda
• Region: White Nile River Region
• Varieties: Catimor (30%), SL14 (70%)
• Altitude: 1450m - 1800m
• Processing Method: Slow-Dried Washed Method
• Certification: Organic Certified
• Tasting Notes: Raisin, spices, chocolate, European pear, excellent body, long sweet aftertaste

FrontStreet Coffee Recommends Brewing:

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji Royal grinder setting 3.5
• Brewing Method: 1:15 coffee-to-water ratio, using 15g of coffee. First pour: 25g of water for a 25-second bloom. Second pour: continue to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the flavors in the front, middle, and finish. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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Tel:020 38364473