Description
ABOUT THIS COFFEE
Our first ever dual-origin coffee comes to us by happy accident. No one knows how our single-origin coffee company accidentally ended up with a decaf blend, but we have to say it is pretty darn delicious. Both the coffees that make up this blend are doing good for the people who produce the coffee, something that is important to us, and it is organically grown, so it’s winner in our book.
Swiss Water® Process coffee is curated from lots that our importer has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the Swiss Water process, the green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.
The first coffee in this blend is sourced from family owned farms located in the Bugisu region on the slopes of Mount Elgon in the Kapchorwa district, Uganda. The Bugisu region is named after the Bugisu people who are indigenous to this area. The Sipi Falls coffee project, named after a trio of majestic waterfalls, was established in 1999 to strengthen quality coffee production in the region and create a sustainable income for farmers.
The second coffee in this blend is sourced from family owned farms organized around the Grupo de Asesores de Producción Orgánica y Sustentables (GRAPOS), a farmers group operating in the municipalities of Unión Juárez, Cacahoatan, and Tapachula located within the state of Chiapas, Mexico. GRAPOS has invested in nurseries to support farm renovation, and diversification initiatives including a women’s knitting program and mushroom cultivation project aimed at creating other sources of income.
SPECS:
GEOGRAPHY
Region: Sipi, Kapchorwa District, Uganda & Chiapas, Mexico
Region: 1500 – 2500 MASL & 1200 – 1500 MASL
Harvest: September – February & October – March
PRODUCER
Sipi Falls Coffee Project & Grupo de Asesores de Producción Orgánica y Sustentable (GRAPOS)
VARIETY
Bourbon: SL14, SL28, and Blue Mountain & Bourbon, Caturra, Catuai, and Typica
PROCESSING
Fully washed | Swiss Water® Decaffeinated
NOTES:
FLAVOR Cocoa, marshmallow, woodsy
BODY Full
ACIDITY Mild
ROAST LEVEL
Medium – Full City
CERTIFICATIONS
Organically grown
vslaustas (verified owner) –
My son and I enjoyed this coffee after dinner this past Sunday. We thought it had a great flavor and it was very smooth. Will purchase it again.