Description
Working with James from Omwani Coffee Co., we are able to bring you this exciting brand new harvest Microlot coffee from the Kalingwe region in Uganda. The name ‘Bukonzo Dream’ originates from the Bukonzo tribes-people of Uganda. They are friendly and welcoming people who dream of being able to provide better opportunities for each generation. The farmers have a strong entrepreneurial spirit and given the opportunity of producing a harvest which will give them a greater yield and ultimately a better return, they are willing to go extra lengths to ensure a fantastic crop.
At the start of the 2019/20 harvest, through the use of Donkeys, the coffee cherries are brought down to the main processing area at Kisinga, under the watchful eye of lead farmer, Mbusa Julius. By collecting the cherry rather than as processed green bean, the value added to their coffee is huge, and it shows! It also adds incentive to the farmers when picking and selecting ripe coffees as they can achieve higher prices – an important part of the Salford Roasters story.
The taste notes are incredible, with strawberry coming to the fore, and a hit of passion fruit and peach, before the pleasant syrupy aftertaste. Enjoy!
Region: Kalingwe, Rwenzori Mountains
Farm: Led by Mbusa Julius
Altitude: 1900 masl
Tasting notes: Strawberry, Passion Fruit, Peach & Syrupy Acidity
Process: Natural
Roast: Light-Mediuam
Method: Single tier raised racks inside ventilated polytunnels
Average Drying Time: 21 days
Ideal for: Espresso, Pour Over, Cafeitere
SCA: 89
jontycasson –
This is one of the best coffees I have ever tasted. Everything about it is fantastic, the aroma, the quality and most importantly the taste.
If I had to recommend one coffee from Salford Roasters I would choose The Uganda
Martin Woods –
This coffee is a taste sensation. A brilliant coffee experience. The smell to the taste is amazing.
Philip –
I normally haven’t liked natural process coffees, but Nik highly recommended this, so it would have been rude not to try it! I’m very much a coffee novice, but I’m going to give my best shot at writing a detailed review. First promising sign this was going to be a great high altitude coffee was trying to put it through my hand grinder! Extremely dense beans, it was like trying to grind marbles! When I first tried a brew (V60) I got a very pleasant honeycomb (bicarb) sweetness, but the ferment-ey funkiness from the natural processing was just a bit overwhelming. The next day I tried to brew it again, but at a finer grind, and It was a completely different experience. Creamy/syrupy sweetness, pleasant berry-like acidity, but most surprisingly, those fermentey funky flavours came through more balanced and rich, difficult to describe. Overall I found this to be a very complex, rich and unique coffee, very fun! While I’m still not entirely convinced with natural processed coffees (particularly the smell), this has really sparked my curiosity to give them more attention.