Uganda
Francis Kipsang
250g
QUALITY SCORE: 91.00
Cup Notes
Elder Flower / Mango / Peach / Pear / Kiwi
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 91.00
- Series
- Premium Rarities
- Producer
- Francis Kipsang
- Country
- Uganda
- Terroir
- Sipi Falls
- Altitude
- 1900 - 2000 masl
- Process
- Gardelli Orange
- Arabica cultivar
- SL28
- Picked in
- December 2021
- Arrived in
- May 2022
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
We are thrilled to bring you the second project signed Rubens Gardelli and Francis Kipsang! After working on the Mzungu Project for the last six years, Rubens has decided to spice it up a bit with a new fermentation of the same crop. Being the result of an experiment, it is a micro-lot - a very limited edition of an outstanding coffee!
THE VARIETY
SL28
SL28 was bred by Scott Laboratories in 1931 from Tanganyika D.R. It has become very popular throughout Kenya and is recognised as a variety of exceptional cup quality. It has wide leaves with coppery tips, and the beans are wide. At the same time, the productivity of SL28 is comparatively low. Though there is no sufficient proof, some sources claim that Scott Labs crossed mutations of French Mission, Mocha and Yemen Typica to produce SL 28. Whatever the exact genetic composition, their original goal almost certainly was to create a plant with high quality, reasonable productivity and great drought resistance.
THE FERMENTATION PROCESS
For this lot, only the perfectly ripe coffee cherries were hand-picked one by one. First, the transportation to the processing center, the cherries were sorted once again and skins defected ones were removed. After this, some magic was done - no chemicals added, just using the power of nature. We call it special Gardelli fermentation.
Behind this lot, there have been three years of hard work - adjusting the fermentation, communicating, incorporating feedback. The vision that the creators have, is now fully realised.
MORE INFO
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