COFFEE REVIEW: 90 Points
Crisply sweet, spice-toned. Brown sugar, baked apple, lemon zest, cayenne, fresh-cut pine in aroma and cup. Bittersweet structure; delicate, satiny mouthfeel. The richly drying finish is characterized by notes of baked apple in the short and bittersweet citrus zest with a hint of warming spice in the long. http://www.coffeereview.com/review/uganda/
Kapchorwa is located on the high slopes of Mt. Elgon, an inactive volcano in Eastern Uganda, on the border with Kenya. The Kapchorwa washing station was built in 2010 and today serves 907 producers who are organized into 35 producer organizations (POs). They can also be divided into those who live at high altitudes (1,800–2,200 masl), close to the station; and those who live at medium altitudes (1,650–1,800 masl), at the bottom of a steep cliff below the washing station. On average, farm sizes are 1 hectare (2.5 acres), farmers each have around 978 coffee trees, and 75 to 90 percent of a farm’s acreage is dedicated to coffee. Coffee is often grown in complex intercropping systems that combine trees of various ages and varieties with shade trees, banana trees, beans and cocoyam (also known as taro). To protect the fields from soil erosion, farmers use shade trees, contour trenches, vegetative contours and mulch.
Mill: Kyagalanyi Kapchorwa Washing Station
Produced by: Kyagalanyi (Genuine Origin’s sister company in Uganda) Farmers who contributed: 45
Process: Machine washed, dried in the sun in dripping trays and in mechanical dryers.
Altitude: 1,650–2,200 meters ASL
Varieties: SL14, SL28, Bugisu
Local Average farm size: 1 hectare (2.5 acres)