Heavily laden with layers of rich chocolate flavors, with dark stone fruits laying just beneath the surface. Minimally processed sugars balance cacao flavors, and body is extremely viscous. Full City to Full City+. Good for espresso.
This coffee comes the the area of Cheema village Kapchorwa District of Eastern Uganda. The area is very close to Mt. Elgon National Park on the Kenyan border, and near the scenic Sipi Falls. The small family farms are at a wide range of altitudes from 1200 to 1900 meters. Farmers deliver their fresh cherry to a centralized wet mill that is equipped with an eco-friendly dryer that uses dry husks to generate heat and ensure an optimal drying process. The local Farmers Training Center provides training to local farmers on coffee handling best practices. The varieties of coffee planted are Riuriu 11, SL14, SL28, all types from the Kenya coffee research program. The cup has a unique character for an East African coffee, different than Kenyas or Tanzanias, etc. It has low acidity, a big body, and chocolate for miles.
Fruited tones lay close to the surface, and the aromatics are like a compound of rustic cacao nibs, with subtle prune and aromatic wood accents. The bitter and sweet tones do well to set the stage for a hearty brewed cup, body and rustic bittersweetness, along with muted acidity that brings to mind some of our finer Indonesian coffees. But the cup expresses that unique Uganda character as well, especially in the big, thick body. The weighty mouthfeel is well suited to lower acidity, giving a very syrupy impression on the palate. There's a sweetness like minimally processed sugars that balances raw cacao bittering tones. Layers of rich cocoa flavors define Full City and Full City+ roasts, and our cooling cups saw dark stone fruit flavors come to the surface. Cheema Kapchorwa excels in the darker roast profile, Full City being our optimal starting point.