Uganda - Kisinga - Natural - Espresso

Kisinga is a great new lot from the Rwenzori Mountains of Uganda. We believe it demonstrates why this origin is developing a growing reputation for specialty grade coffee, producing some of the best in east Africa. It’s named for the town the coffee station is located in, and the collective effort of various smallholder farmers growing in the area.

Tasting notes:

BLACK CHERRY / CACAO NIBS / SULTANA

How you can brew this coffee:
Espresso, Cafetière, Stove Top (Moka Pot), Aeropress and Drip Machine (Moccamaster, Wilfa Classic etc).

Profile:

As an espresso, expect loads of possibilities. We roasted this coffee to elevate its juicy body with plenty of acidity. Although this slightly reduced the longevity of the taste, the cherry sweetness and velvety body more than makes up for it. If you're looking for a boozy body with loads of length try 16.5g in 37g out in 30s. It’s really quite delicious.

The Origin:

This coffee comes from the Rwenzori region in the far south west of Uganda. The Rwenzoris are famously known as the ‘Mountains of the Moon’. They stretch for 120 km along the Western Ugandan border with the D.R. Congo. This area is known for producing almost exclusively Natural coffees.

Kisinga is a small town in the foothills of the Rwenzori mountains, where the coffee station is located. The average farm is around 2 acres in size. Our supplier works closely with the producers in the area, teaching them how to produce higher yields and better quality coffee so that farmers can improve their productivity and income, which benefits everyone in the community. 

The Processing:

The farmers carefully select ripe cherries which are then collected and transported to the coffee station at Kisinga. Here the cherries are floated and graded before being sun-dried under polytunnels to protect them from rain. The cherries are turned several times each day to ensure even drying whilst allowing the cherries to mature and develop their full rich flavours. This takes about 20 days after which the cherries are hulled on site, before being trucked to Kampala ready for export.

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Your coffee will be roasted within 1-16 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days). We recommend letting this coffee rest for at least 12 days before using.

• Farmers: Various smallholders

• Varietal: SL14 & SL28

• Process: Natural

• Elevation: 1300-1900 MASL

• Weight: 250g / 1KG

• Roast: Espresso

Dose: 17g
Yield: 37g
Ratio: 2.18
Time: 30s
Temp: 97

If you are interested in serving this coffee in your business, please get in touch on either roastery@machina-coffee.co.uk or call us on 0131 656 9565