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Roast level: Light
Flavors: There are similarities in flavor profile to coffees from Rwanda, Burundi and Kenya. This coffee has medium acidity that is reminds us of a fresh green apple. It has a rustic, raw sugar like sweetness as well a some hints of complex florality that remind us of lavender.
Producer notes: Uganda’s significance in the history of coffee is as the infamous home of the Robusta variety. Robusta comprises about 25% of the world’s total coffee production. Robusta is grown in areas that are hotter and have lower altitudes than the much more delicate arabica variety. Compared to Arabica, robusta has a much higher level of bitterness, caffeine and is substantially less sweet. In the US coffee market, robusta is mainly served in gas stations and “high-octane” coffee blends.
This month’s selection does not contain any Robusta. Sipi Falls is comprised of Bourbon varietals. Bourbon is one of the main families of modern cultivars. It originated in Yemen and was cultivated on Réunion Island (a tiny island in the Indian Ocean east of Madagascar) before being brought to Africa and Latin America by the French. The specific varieties in this lot, considered by many to be the finest producing varieties in the world, were developed by Scott Lab (SL) in Kenya during mid 20th Century.
How the coffee is grown, processed and handled after planting is essential for quality production in these exceptional varieties. Sipi Falls Coffee Project, named after a series of waterfalls on the western slopes of Mt. Elgon, was organized to bring a sustainable income to small farmers in the area. The farmers carefully pick, process and handle this lot to produce its extraordinary flavors.
Varietals: Arabica, bourbon (SL-28, SL-14, Blue Mountain)
A cup of coffee is practically a religious experience for us. We revere it, we crave it and we anticipate brewing and drinking it every day. Every coffee has a story, a history of soil, people and culture that make each one special. And it’s that combination that keeps us curious to learn about and eager to experience the next cup.
Even here in Northern California’s wine country, we believe that coffee has no culinary peer. Over 400 flavor compounds make up the unique aroma and taste that we experience when we smell and drink it. It’s that moment of astonishment at the cupping table when we crack the crust of a coffee with the right combination of those 400 compounds that drives us to find the best and highest quality lots available anywhere.
At Black Oak Coffee Roasters, we seek to express the true origin character of our coffees. Origin character is what tells the coffee’s story most vividly. We look for ripe, voluptuous sweetness and body to carry the coffee’s personality over the palate. And we want our coffee to linger in your head after you’ve tasted it, like a passage from your favorite novel.