TASTING: Buzibity is an amazingly well balanced espresso, super clean and crisp with a long syrupy finish. It has beautiful aromas of rose, tasting of lilly pilly berry and green apple up front, with lingering molasses sweetness.
REGION:Uganda, Mt. Elgon
Grown on the slopes of Mount Elgon, an extinct volcano, the soils used to grow this coffee are rich in volcanic materials. These soils often have a loamy clay-like texture and inherently have higher fertility levels. The Buzibiti washing station was established and constructed to service the farms in this area in 2011. This growing region is right on the border of Uganda and Kenya and exhibits some of the brightness and clarity typical of Kenyans coffee along with the red berry flavours typical of Ugandan beans.
With some farms reaching up to two thousand meters above sea level this coffee is grown in some of the highest altitude farms in the world. Why is this important? Altitude in coffee production is essential for the development of the coffee cherries, higher altitudes, cooler temperatures and low oxygen slow the maturation and growth of the coffee allowing the coffee beans to increase in density leading to a more complex cup of coffee.
VARIETAL: Catimor, SL14, SL28,
Catimor: A lab created hybrid of Caturra and Tim tim developed in Portugal in an attempt to create the ULTIMATE coffee plant. This coffee plant has high yields, disease resistance and small plant size (higher density planting).
SL14, SL28: Both varietals that were developed by Scott Laboratories in the thirties in Kenya, These plants were developed to create a coffee varietal that gave an exceptional cup whilst being both drought tolerant and disease resistant. These varietals are grown throughout Kenya and surrounding growing regions such as this one.
PROCESS: Skin contact
This Ugandan coffee has been processed using an anaerobic process called carbonic maceration, a fermentation technique borrowed from wine processing and growing in popularity amongst specialty coffee producers and buyers alike. The coffee skin is removed from the fruit and left on top of the mass, the coffee is then completely submerged in water to ferment. The presence of the skin within the fermentation of the coffee allows some of the flavours and tannins of the skins to permeate the coffee. During the fermentation process the total dissolved solids, sugar content as well as the population and viability of microorganisms are monitored and controlled by altering variables of pH, temperature and time of the water to create the desired flavours through the coffee.
The coffee is then laid out on raised african beds to dry, these drying beds are made up of a wooden frame with a nylon mesh that sits quite high off the ground. This process of drying on raised beds is done to allow air to circulate under the coffee and water to drain away more easily if it should rain. The coffee is raked and turned, dried in much the same way as patio drying but with the added bonus of the raised beds, which generally result in more even drying and a better-quality finished product.
Dose: 21g in
Yield: 45g out
Run time: 28 seconds (incl. 10s pre-infusion)