Uganda Coffee uses the anaerobic process.
What is the anaerobic process?
Simply explained from the Daily News magazine, "When coffee farmers use this word, they usually mean they’ve created a sealed environment. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. This style of fermentation may extend the traditional time frame of 12-36 hours by hours or even days in some cases. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and will likely substantially alter the end flavor profile."
What a great find! Not only is this a rare coffee, this estate helps to build schools and offer education. They ensure safe drinking water, community sanitation, and having a dispensary for medication. They are also attempting to close the gender equality gap by empowering woman and have housed 200 families.
This different method of processing enhances the natural flavors and refines the sweetness, body, and acidity in the coffee.
Cupping Notes include a clean, bright, and French melon, with break hints of pink lemonade. Love this coffee.
