CATEGORY
Out of stock
Kisiizi #093
500,000 VNĐ
- Origin Uganda
- Region South West, Kinungo, Bwindi
- Farm Kisiizi
- Variety SL-34, SL-28, SL-14
- Crop Year 09/2021
- Altitude 1600 - 2200 masl
- Process Natural
- Net Weight 250gram
Funky, Vanilla, Mint
FLAVOR PROFILE
Funky, Vanilla, Mint
QUALITY SCORE
Coffee beans are judged on a 87-point scoring system
STOCK
Out of stock
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Kisiizi #093
Kingha Estate is located in a pretty remote area in the south west, about 10 hours drive from Kampala. It is a farm currently being planted aiming at soon having about 12 hectares planted with coffee, SL 28 variety only.
It also operates as a washing station for small scale farmers (outgrowers) in the area.
The coffee from the farm itself is named Kingha Estate, the coffee from the outgrowers is called Kingha Collective.
KINGHA ESTATES COOPERATIVE
Lot #: 093
| Origin type | Association |
| Farm size | 2 ha |
| Paid for Producer | 1.450 UXG/kg Cherry |
| FOB Price | 6,39 USD/kg |
| DDP Price | 432.000VND/kg |
ROASTING PROFILE
| Roast Profile | Extremely Light |
| Roast Duration | 9m52s |
| Drying Phase | 5m13s |
| Maillard Phase | 3m31s |
| Development Phase | 1m08s |
| Development Ratio | 11.48% |
| Charge Temperature | 183 Celsius |
| Turning Point | 69 Celsius |
| Dry-end Temperature | 140 Celsius |
| First Crack Temperature | 183 Celsius |
| End Bean Temperature | 190.5 Celsius |
| End Air Temperature | 199 Celsius |
RECOMMENDATIONS FOR STORAGE AND USE
– Coffee wants to rest in a cool place away from sunlight and sealed bags;
– Our coffee reaches its peak flavor four weeks after the roasting date;
– Our coffee maintains its aroma spectrum within six months of opening the bag, and the quality gradually decreases;
– Our coffee is packed with flavor-locking technology, so it can be preserved for two years from the date of production when unopened. We also recommend not using it when first opening the bag. Please open and close the bag for another three days to fully release the flavor-locking encapsulation technology;
– Our coffee will clearly show the flavor description after 03 days from when you open and close the bag for the first time.
THE OPTIMUM WATER QUALITY FOR BREWING COFFEE
| Calcium Hardness | 10 ppm CaCO3 |
| Magnesium Hardness | 58 ppm CaCO3 |
| Total Alkalinity | 10 ppm CaCO3 |
| Sodium | 10 ppm CaCO3 |
How to create the optimum water for brewing coffee? – Try 43 Factory’s Water products
| COFFEE GUIDES | SHOT | FILTER | MILK BASE |