This Uganda Mubuku Drugar Fully Washed coffee is sourced from the Kasese region of Western Uganda. The coffee is grown by various smallholder farmers delivering to the Mubuku Washing Station. This coffee is grown at an altitude of 1300-2030 masl and is harvested between October and February. This fully washed coffee has a sweet and complex taste, with notes of molasses, spiced rum and cherry. Enjoy the unique flavors of this Uganda Mubuku Drugar Fully Washed coffee
Uganda Mubuku drugar fully washed
Origin: Uganda
Region: Western Uganda
Town: Kasese
Washing Station/Estate: Mubuku Washing Station
Owners: Various smallholder farmers delivering to Mubuku Washing Station Washing Station
Altitude: 1300-2030 masl
Varieties: SL14
Harvest: October - February
Processing: Fully Washed
Cupping Notes: Mollases, Spiced Rum, Cherry
Mubuku station sits on a 20-acre plot of land on the banks of the Mubuku River. The river runs from the glacial caps of the Upper Rwenzori’s all the way to Lake George. In between, it snakes its way down through the fertile farm land on the east facing slopes of the Rwenzori Mountain Range, past Mubuku station and into Lake George and the rest of African Great Lakes system.
Mubuku is quite close to the shores of Lake George. The mesmerizingly beautiful Queen Elisabeth National Park is the station’s southern neighbor. Even closer, the entrance to Rwenzori National Park is just one kilometer from the entrance to our washing station. Both parks are UNESCO world heritage sites.
Cultivation
Over 4,300 farmers contribute cherry to Mubuku station. They are spread out over a vast system of farms and communities. For those further away from our station, it can be a significant hardship to transport cherry to the station every day. In response to this, we have built a large network of Collection Sites in a web-like pattern that radiates from the washing station.
Because we receive only a small portion of cherry directly at the station itself, the contact farmers, those who run the collection sites for us, are an extremely important part of our system. We have established comprehensive procedural guidelines to make every collection site effective at receiving quality cherry.
At the collection sites, contact farmers float all cherry to gauge density. Contact farmers also conduct thorough visual inspection of incoming cherry. Contributing farmers are encouraged to harvest selectively and those who are struggling to reach our quality standards are invited to participate in training sessions to continue learning.
Harvest & Post-Harvest
Cherry is transported from collection sites to the station daily. Once the cherry has made its perilous journey—the trips are often along steep, dirt roads that often turn to mud.
With construction being completed on our new, high capacity washing station, we will be looking to produce a strong variety of Washed, Natural and Honey processed coffees. While we were able in the last few crop cycles to produce these very exciting Naturals from well harvested and meticulously sorted cherry, the introduction of a state-of-the-art wet mill will mean that our Mubuku Project will be characterized by our ability to produce strong specialty grades in every across all processing methods, as well as creating a freedom to experiment with some new and exciting ways to bring out the great flavors locked up in these coffees.
For the production of these Naturals, we employed around 90 seasonal staff at the drying tables. These workers are focused almost exclusively on caring for drying cherry. They turn and rake the cherry frequently to promote even drying. As they turn cherry, they visually inspect it for any damaged or defective coffee and remove it. They’re also keeping track of the weather to make sure cherry is properly protected from rain, excess moisture and too much sunlight.
A smaller team runs the warehouse where we do manual hulling for sample preparation. These samples are sent to the lab in Kampala on a weekly basis. Once the sample indicates a moisture content of between 11 and 12%, we bag the dried cherry and let it rest until trucking it up to Kampala. Once it arrives in Kampala, we cup through all the day lots to inspect consistency and figure out the best ways to group day lots, based on cup quality, so that no premium coffee slips through the cracks.
Uganda is the native home to one species of Robusta, and commercial coffee production in the country goes back to the beginning of the 20th century.
The bulk of our Uganda coffee is sourced from the West, near the Rwenzori Mountains. The biggest difference between East (Mount Elgon) and West (Rwenzori) is that Mount Elgon is a more established and competitive market. We are excited to be at the forefront of the drive for enhancing coffee production infrastructure, developing the industry and becoming reliable partners for farmers in the Rwenzori Mountain region.
It is clear to us that the potential in this region might exceed our expectations and even the potential of the popular Mount Elgon region. With an ever-growing demand for high quality Arabicas and a sustained interest from roasters and coffee drinkers in the East African origins, we are very confident that, with diligence and effort, Western Ugandan coffees will be able to take their place alongside the other great East African coffees.
Small Batch Roasting: Roast For You Service - Terms & Conditions
Introduction
Small Batch Roasting now offers a service that offers personalised coffee roasting for customers who want to enjoy freshly roasted coffee tailored to their preferences. This article will discuss the Roast For You Service, its terms and conditions, and provide essential information for customers to make informed decisions when ordering.
Roast For You Service
When you choose to have your coffee roasted for you, we will roast the exact amount ordered and roast this for you to the selected roast profile you have chosen. Our small batch roasting process ensures that your coffee is roasted with care and precision, resulting in a high-quality, freshly roasted product.
Minimum Green Weight Requirement
Please be advised that the minimum green weight for roasting any one single origin is 6kg. Any orders placed with less than 6kg of each origin will be placed on hold and may cause delays in being dispatched. We will contact you to discuss how you wish to proceed in this case.
Weight Loss During Roasting
Please be mindful of the weight loss through moisture loss during roasting, which is typically between 12-20% depending on the level of roast. The darker the roast, the higher the moisture loss. This weight loss should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.
Order Processing Time
Orders for roasted coffees will naturally take a little longer to process. Please allow a minimum of 3 days for your order to arrive from the point of order. If we are able to drop your order in the roasting schedule sooner, we will always endeavor to do so.
Mixed Orders
Mixed orders which include green and roasted coffees will be dispatched together when the roasted coffees are ready. We are unable to split these orders, so please consider the slightly longer delivery times when ordering mixed coffees.
Packaging
Your coffee will be bulk packed into a 6kg bulk bag with an identifying label on only. This packaging ensures that your coffee remains fresh and protected during transit.
Roast Profile and Liability
We will roast to your desired roast profile, but are unable to take any liability for any taste discrepancies that may arise from this. We are unable to take back any coffees once they have been roasted to your desired roast profile.
Yield Estimate
Typically, a medium roast coffee at 6kg green will yield 5.1kg of freshly roasted coffee. This estimate should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.