The Pearl of Africa

Uganda is mostly known as a Robusta producing country due to the fact that its the birthplace Of Robusta coffee.It produces both Specialty Arabica mostly in the western and Eastern region and specialty Robusta therefore its unique and Wonderfully crafted to produce amazing coffees that the world is yet to Explore.

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Esther Agina a Kenyan Barista lady wins Kuwait Coffee Championships

The 2nd edition of the Kuwait Aeropress Championships 2018 organized by Earth Roastery was held at crystal towers on 23rd September 2018 to determine Kuwait’s best cup of Aeropress recipe

The winning Aeropress recipe must highlight pleasant aspect and this is what Esther Agina a Kenyan barista working with caffeine specialty coffee in kuwait did to win the mult-round elimination tournament to be crowned the champion and the First African lady to win Aeropress Championships in the whole of Middle East and kuwait Aeropress Championships she will present the state of Kuwait in world Aeropress Championships in Sydney Australia

In each round ,three competitors faced off against each other,simultaneously brewing a single cup of coffee using the Aeropress brewer.competitors had 8 minutes to prepare ,brew and present their coffee to the three judges. Our own Ugandan barista judge Emmanuel Wiire was one of the outstanding judges because of his experience as a roaster ,certified Q and R grader and as well as an established national barista judge from Africa currently at Earth Roastery one of the best Roastery in Middle East and they were the main organizers and sponsors of the Event.

Drinks were presented in identical vessels,so the judges could not know who brewed which cup.As Desuzacoffees’ we found out the the competitors used a natural processed Guji from Oromia region in Ethiopia were the Oromos were consuming coffee centuries before the legendary story of Kaldi and his goats.

One would argue that such an origin because of its cup character and history that it was easy to extract its particular flavor qualities but it was not the case and its what made this years Aeropress competition much fun and interesting for example to get the desired tangy-berry acidity without overpowering the natural sweetness from the coffee variety its self and the natural process which highlighted blueberry fragrance and the sweetness .

It was a fun day filled with music ,joy and excitement for the entire kuwait coffee community to get together and appreciate Specialty coffee movement in an open ,inclusive and fun environment.

As the 2018 World Aeropress Championships season is officially underway with a record high of more than 70 regional events happening across the globe for example Middle East boasts of Kuwait,Qatar Bahrain ,Saudi Arabia and United Arab Emirates with 6 regional Aeropress competitions.

Africa boasts of Kenya were the Kenya Aeropress Championships were held at Nairobi Arboretum on 23rd of September while South Africa will hold their Aeropress Championships on 2nd September 2018 at Espresso Lab Micro Roasters ,Cape Town ,western Cape.

Esther Agina the Kuwait Aeropress champion will represent the state of kuwait in Sydney in November for the 2018 World Aeropress Championships.As Desuzacoffees we look forward to support Esther in her journey to conquer the coffee world .she is the first African lady to win coffee competitions in Middle East ,Kenya is one of the best specialty coffee producers and the Kenyan coffee has won a lot of accolades and is recognized in the coffee world ,

In our ebook journey titled Exploring African Great Lakes coffee we share a lot of coffee experiences and commitment of the small holder coffee farmers in the African Great Lakes region get your free audio of original copy.

Tamper Specialty coffee was represented by James Raymond and he did remarkable job before he was eliminated after the second round but shall share his recipe for his Aeropress

17 grams of Gugi (natural processed)

Ek43 7.1 setting

Bloom after 45 second as your stir

Add 170 water

Press gently

Add 40 grams of water

Total brew time 1:50

Stir the final cup gently before serving.

Leave your comments below for any suggestions as look forward to share more details and insights about the coffee’s most unlikely competition.

Ugandan Coffee is not immune to Climate change

Coffee production is sensitive to Temperature,Rainfall and variations in weather

Regular sequence of weather patterns is crucial to the healthy development of coffee trees, and coffee quality in order to maintain a sustainable coffee production and improve the lives of coffee farmers by increasing their farm gate income and improve their standards of living .

Climate change has jeopardized the economic and environmental sustainability and survival of 25 million coffee families worldwide,A major concern are the external factors that negatively affect coffee production and the small holder farmers and this is highly motivated by increasing poverty levels in most coffee producing countries in the African Great Lakes region .

Climate change is characterized by extreme weather Events which include

 Increased Temperature

 Strong and in timely rains and wind

 Extended dry seasons

http://blog.conservation.org

Soil resources in the highlands of Uganda for example coffee growing regions around mountain Elgon in the Eastern part of Uganda and Areas around West nile southern western Uganda and coffee growing regions of mountain Ruwenzori have potential for high agricultural production ,they offer a diversity of opportunities for human survival

However due to luck of ,productivity has been reduced drastically

,currently major problem include many types of soil degradation,erosion,leaching and biological degradation of vegetation humus and soil organisms,

Causes include severe population pressure and lack of appropriate strategies for soil management

Coffee Nature vs coffee Nurture

http://www.simplypsychology.org/naturevsnurture.html

Nature is what we think of as pre-wiring and is influenced by genetic inheritance and other biological factors whereas Nurture is generally taken as the influence of external factors after conception for example the product of exposure, Experience and learning on an individual

Therefore the success of quality coffee Quality and increased coffee production is more to do with ,variety Genetics ,cultivar whereas the Terroir in this case the environment influence the way they interact in a complex manner

Some of the reforms that will strengthen a sustainable supply chain

https://observer.ug/businessnews/58418-will-grand-coffee-production-transform-northern-uganda.html

To restore and improve soil resources in the highlands of Uganda and coffee growing Areas is a positive approach and urgent attempt to put end to the above cause factors are needed, A well-planned soil policy is essential first step.

Promoting restoration of degraded landscape for sustainable production and to maintain eco system service

Food system

Promoting sustainable food systems to meet growing Ugandan and global demand

Promoting Deforestation-free Agriculture commodity supply chain to slow loss of tropical forests.

Carbon farming

https://modernfarmer.com/2016/03/carbon-farming/?utm_source=twitter&utm_medium=social&utm_campaign=SocialMFdotCom

Some of the measures that will support carbon storage in farmlands which will include reduced tillage, integrated crop-livestock

Agroforestry and other innovative soil quality improving techniques that clearly target sustainable and scalable GHG emissions reduction hence sustainable management of dry land landscapes and soil management

https://desuzacoffees.blog

Theory of change

This approach will help to achieve the global and Ugandan vision for climate resilient ,sustainable and integrated landscape solutions ,in order to maintain and improve the environmental benefit.this strategy was recently supported by the current National coffee policy.

Using Permculture to restore and improve soil resources in the coffee growing regions and highlands is a positive approach to improve on coffee Quality in uganda

Reference

http://desuzacoffees.blog

http://desuzacoffees.com

http://blog.conservation.org

http://www.simplypsychology.org/naturevsnurture.html

https://observer.ug/businessnews/58418-will-grand-coffee-production-transform-northern-uganda.html

https://modernfarmer.com/2016/03/carbon-farming/?utm_source=twitter&utm_medium=social&utm_campaign=SocialMFdotCom

The Future of Small holder Coffee Sustainability in Uganda

Green leaf in our logo represents the future of small holder coffee sustainability

Sustainability of the coffee sector

The coffee sector is one of sensitivity and interconnectedness because of its far reaching impacts on both humankind and biodiversity. Its sustainability therefore takes into consideration all the stress factors that affect the economy, smallholder farmer wellbeing and the natural environment in general. Examples of such factors include pests and diseases, deforestation, unfair farm gate prices and weather uncertainties.

The undisputed fact is that the production of high quality coffees requires specific soil conditions, amounts of sun exposure and generally weather conditions. This renders the sector very sensitive to changes in the environment issues that the smallholder farmers and large estate owners can’t single handedly prevent but can reduce its impact on their livelihoods by employing a range of approaches to increase their farms’ resilience.

Most of the farmers in Uganda and the East African community have not been equipped with the appropriate knowledge on the extent of the challenge which makes their farms vulnerable to the arising consequences. This therefore calls for farmer trainings on climate smart coffee farming practices that would enable them to better adapt to climate change and protect the environment. For example, farmers need to be trained on how to mulch and shade so as to reduce plant and soil temperatures which are of high vitality in the region where they rise and threaten coffee productivity and quality. Minimum tillage and planting of cover crops as ways of reducing soil water evaporation. Composting serves to retain the soil texture, moisture and also reduce on the need for artificial fertilizers whose production emits greenhouse gases to the atmosphere. Farmers also need to receive trainings on how to plant vetiver grass as a way of mitigating soil erosion ad water purification. Use of compost manure also helps to reduce on the farm waste.

The above practices will not only lead to improved yields central to increasing farmers’ incomes but also increase the volume of coffee the wet mill requires so as to run to an accepted profit level. This translates to increasing the local domestic consumption which in turn leads to a rise in the revenue collected by the government in  form of taxes,

The best challenge for domestic coffee consumption in African Great lakes Region is Affordable and Availability of coffee to the local farmers and the surrounding population.

At Desuzacoffees we believe in empowering the small holder farmers to access both local and international markets directly through micro cooperative.

However much environmental sustainability is more emphasized, economic sustainability of the coffee sector is an issue that can not be swept under the carpet. Economic sustainability takes into account the wellbeing of the various players in the value chain, particularly the farmers who are the weakest in the link. Put more precisely, the smallholder farmer in the rural area will strive to meet social and environmental goals when he or she is able to favorably compete with other market participants and achieve prices that cover his or her production costs and also allow him to earn a reasonable profit margin. This is what needs to be established in Uganda if coffee investment and production are to be stepped up.

This too calls for a change in policy as the current trends glorify the market intermediaries and the speciality industry with minimal consideration of the efforts put in by the smallholder farmer who solely relies on the coffees for livelihood. This will involve building new business models so as to attract the financial and credit giving institutions to consider invest in the sector. This will avail capital to the potential investors who ultimately contribute to an increase in yield hence growth of the sector.

“We hope to see the day when farmers under micro co- operative society roast ,pack ,market and do quality control for specialty coffee directly on the farm hence changing the narrative of consumer is king to farmer is king” therefore shifting specialty coffee consumption back to the origin (specialty coffee cellers right at the origin)

Conclusively, the coffee sector in Uganda requires a new lease of life; better policies that are realistic within the coffee growing regions and support from the government given the fact that coffee is one of the main crops that have helped alleviate the masses from dire poverty. This will give room for new investors coming on board hence contributing to the promotion of the crop and the growth of the sector.

101 coffee brewing methods

Published under Desuzacoffees

Best brew method selection of the coffee will enhance and improve your coffee Experience from Action to conversion start that brew recipe today.This ebook introduces Brewing methods to the expanding coffee community from Africa,Middle East and beyond feel free to request out Arabic version of this amazing ebook via our Instagram @desuzacoffees

www.dropbox.com/s/lznaguspmjcduim/101 coffee brewing methods.docx

Brew recipe of the month of July

Brewer :V60

Coffee: washed Elgon A+ from Mt Elgon Uganda

Dose: 14grams coffee to 230ml 91 degrees Water

Method: 30 seconds 30ml bloom

4:45 Total brew Time

Published ebook by Desuzacoffees

Barista World Cup 2018 Amsterdam

As Expected 60 champions from around the globe will meet in Amsterdam this summer for four days of fierce coffee competition at the 2018 world barista championship from 20-23 June 2018 at RAI center.its a coincidence that the World Cup will be host in Europe also but this time around in Russia and Desuzacoffees we shall shift our focus from supporting African National football teams to three African National Barista champions representatives

Winston Thomas from South Africa

Tony Gitonga from Kenya

Ochen simon Eidodo from Uganda

Review of the African Barista at the WBC 2018 from June 20-June 23

1 ,Winston Thomas

(Independent) Team Brew

Day 1 presentation time 9:15 am (7:15 am GMT)

2,Tony Gitonga

(Sankara Nairobi) Team Espresso

Day 1 presentation time 10:47 am (8:47am GMT)

3,Ochen Simon Eidodo

(Ucda) Team Tamper

Day 2 presentation time 11:11am(9:11am GMT)

Competitors in the WBC prepare 4 espresso,4 milk drinks and 4 original signature drinks to extracting standards in 15 minutes while progressing through the main championship,competitors simultaneously participate in the WBC teams competition,rewarding group support and collaboration.

Martin Shabaya from Kenya last Year became the first African National barista champion to qualify for WBC semifinals under the wild card format.Martin shabaya showcased true craftsmanship and potential from Africa and this is evident in the superior quality specialty coffee beans from African producing countries since its the birthplace of coffee in the world.

Memory Lane

It’s been two years since a Ugandan National barista champion stepped on WBC stage .it was Agaba Dennis from Kampala Serena Hotel in Dublin 2018 with the dedicated support from (UCDA )Uganda coffee Development Authority and coach Fidel Bakomesa with the guidance of Edmond Kananura Ucda Quality Control Manager and Mr chege Anthony General Manager Serena Hotel Kampala,Uganda was well represented and and this truly signifies the potential ,Talent and amazing African coffees showcased by African Barista’s on the world stage.

Ochen simon Eidodo will represent Uganda as the national barista champion 2017 and he recently emerged as the 1st runners up in the African Barista challenge 2018,He is a passionate and dedicated barista and therefore Desuzacoffees’ we wish him the best of luck as the Uganda Specialty Ambassdor in WBC2018 Amsterdam .

Kenya will be represented by Tony Gitonga from Sankara Nairobi .Tony has lived through the ranks of seasonal Kenyan national barista competitors and Africa is proud and graceful for his talent .it was evident when he went head to head with 3 time Kenyan national barista martin Shabaya who would later on become the first African barista champion to qualify for WBC 2017 semifinals in Seoul Korea

Winston Thomas is a 2 time South African national barista champion.winston is a seasonal barista champion and Latte art champion from South Africa 2015,who has acquired experience and yet talent ,therefore Africa is once again blessed to have a passionate barista to represent South Africa in Amsterdam 2018.

Craig charity in 2015 almost made it to the semifinals of WBC after he was placed 16th and later shabaya from Kenya would go on to make it the semifinals of wbc2017.Desuzacoffees media will highlight all the latest information and rankings about our African barista ambassadors in Amsterdam WBC 2018 and don’t forget to support the African teams in the FIFA Russia World Cup 2018 as well

Between competitors,there is chance to sample international specialty Roaster at the WBC espresso bar and filter options at the Brew Bar.

WBC championship will be streamed live therefore you will still enjoy the two world events in coffee and football at the Comfort of your house ,Visit our Desuzacoffees.blog or our Instagram page (DesuzaCoffees)for updates on African barista competitors and Amazing updates on single origin coffees from Uganda.

Message from the Community Coffee Farmers in Uganda

Coffee Competitions like National barista championships and cup of Excellence (COE),Taste of Harvest (ToT) require a lot of dedication,research,and time from both ends of the supply chain.,but after competitions a lot of information is left on the judges tables,DesuzaCoffees is proud to share with the entire coffee community and the world at large the practical coffee experience at the farm and how it impacts on the final quality of the cup.We believe that this platform will empower small holder farmers and producers mostly from developing African countries to showcase their amazing coffees directly with the Exporters and Roasters locally and Globally in the interest of the specialty coffee consumer from the farmer Directly .

Ntambi Isaac (kampala uganda)

Barista (seasonal competitor,champion and coffee Guru,coffee connoisseur)

Intoduction

Coffee origin:Bulamburi (mt elgon) uganda

Processing (washed) and controlled fermentation

Varietal: Sl-14

Height:1900 M.A.S.L

Processing to explore new flavors and experience in variety

Natural process (sun dried) to stretch the ripening of cherry to naturally ferment under controlled a Temperature under movable shade rails.

Espresso

Increased extraction percentage and flavor clarity by chilling porta filters

Flavor Descriptors

Aroma

Orange blossom

Flovor

Peach

Grapefruit

Hints of honey

Medium to heavy body

Smooth and silky

Milk Beverage

Dose 21grams of Espresso

Flavor

Chocolate ice cream

Bogoya peel (banana)

Black cherry

Signature Beverage

Ingredients (homemade cane syrup,orange zest,grapefruit Tonic,cold brew)

Then freeze with liquid nitrogen

Flavor

Grapefruit

Necterne

Black Tea

Cherry

Community farmers (Bulamburi ) Mt Elgon Eastern uganda

Number of farmers :150

Farm Name :Buramburi

Height :1900 MASL

Variety:SL-14

Grade:AB

Processing:Washed

Harvet period: Sept 2017

Contact person:Agaba Dennis Desuza/ (Desuzacoffees Uganda ltd)

The future of Specialty Robusta from Uganda

Uganda is gifted with fertile soil and its the the birth place of robusta coffee with a lot of natural and wild robusta varieties in the kibaale forest yet to be explored and tested by the world coffee community,Uganda produces 3% of the worlds coffee production and ranked 4th in the world among the highest producers of robusta.The coffee 2020 Road map (April2017) is aimed at producing 20 million bags of coffee and processing of 360 million tea seedlings by 2025

80% of uganda’s coffee is robusta and 20% is arabica coffee but recently coffee output increased by 39% in the coffee year starting October 2016 to September and in 2017 from 3.3million bags to 4.6millions and foreign exchange increased from USD 405 million to USD 545 million in the same period and by the end of this year 2018 uganda is expected to hit the 5million bags.uganda’s success so far is from the fruits of replanting program to increase output and Export.

http://www.monitor.co.ug/Business/Commodities/US-envoy-mission-market-Ugandas-Specialty-Coffee-/688610-4490800-h8k8y7/index.html

How far can specialty Robusta Rally in uganda and across boarders

Price is what you pay,Value is what you get

By creating a brand new image about our Robusta and Arabica micro-lots and supporting the already exiting 500,000 small holder farmers in uganda with Agricultural insurance to compensate for losses incurred during coffee seasons this will be supported by NGOs who offer inputs and advisory services to the farmers ,the already existing farmer groups should take more responsibility to implement these policies and later sell as a unit.Accessing insurance loans as a group or cooperative and opening up joint or farmer group accounts with the banks .The National farmers market has championed this great mission to link farmers,producers,exporters and roasters directly to access and open up more markets for Uganda produce countrywide and across boarders

Differentiated vs Elaborated Robusta coffee

Differentiated Robusta from uganda include

Specialty robusta

Both washed and Sun-dried

Fine robusta

Premium

Kiboko and FAQs

Elaborated robusta from uganda include instant coffee(introducing Desuzacoffee specialty robusta capsules)

Roasted

Pods

Note

Robusta coffee from uganda is graded mainly as screen 15 and screen 12 and then FAQs

Introducing microbes like yeast and bacteria for flavor Diversity

This fermentation process will highlight the desirable flavors by using proprietary yeast strains on robusta coffee in order to eliminate defects and undesirable flavors by applying controlled fermentation techniques.

This will eventually help the robusta species to move in the same direction with the favorable and loved Arabica species (no offense to 100% arabica growing countries, Uganda is just unique since we produce both High quality Specialty Arabica for example the Nyasaland variety,famous bugisu and sipi and others thats why its the pearl of Africa)

Most of the coffees from Africa are still affected by poor post harvesting techniques and poor handling and storage facilities and with my experience in the coffee business as a farmer,Roaster and former Uganda National barista champion more coffee policies have to be implemented at grassroots level in order for coffees from Uganda and other Great lakes region coffees to generate more revenue on the international market due to improved cup quality .

Technology and innovation is vital the research universities and institutions should work more directly and closely with the farmers and Agro-processing institutions for example Curad and RAN ,Ucda,Nucafe,InspireAfrica and others have supported and inspired the youth and farmers to make this dream a reality but collectively Uganda has to embrace this life changing opportunity to move to the middle life income and increase farm gate coffee revenues to our dedicated coffee farmers country wide.

Credit goes to Lucia solis for more details follow the link below or visit her Instagram page.

Uganda took led in the formulation of the specialty robusta cupping protocol in collaboration with Ucda and its my humble request that CQI and all the partners ,stakeholders and the Government of uganda ,well wishers and ugandan citizen we take lead in securing the position and image of ugandan coffee in the world for our future generations #ugandanCoffee

Credit goes to Ucda #ugandacoffee but still we have to own coffee,drink ugandan coffee#proudly uganda#desuzacoffees#grambarista#Dennisdesuza

https://www.scottrao.com/blog/2017/10/23/looking-beyond-origin-for-flavor-diversity

Our next series will focus on WCPT technology from Desuzacoffees where the company sole purpose is to make ugandan specialty coffee affordable and available to the ugandan market and the East African market.

4R in coffee roasting

World of work is and will always change every Minute so is roasting but some variables are constant this applies to both coffee roasting and in computer technology in this short series we try to highlight the daily of a system administrator and a coffee roaster or roast master.

Even though roasting is more of an Art,craft and science

Work begins at the roastery as opposed to the server room or IT room or office

The following are some of the common terms in both places

Daily backup and logs

Connectivity

Event logs

interface

roasting intelligence software

Application software

Operating software

Colortruckid

Dhcp

LAN cables cat6

phigets

thermocouples

switch

router

Network

Adhoc

roast profile

Server machine

host

roasting machine

Data

Green beans

Roasted beans

cropster

linux

Artisan

roast-log

window server 2018

4R in coffee roasting as opposed in the field of information technology and computers.

Repetition

The act of doing or saying something again,consistency is key for a great roast to make it clearer or more memorable roast profile with desired taste and attribute irrespective of the season of harvest or origin of the coffee .the consumer will always want to taste the best coffee available on the market

Redundancy

Eliminate redundant roast profile or coffee which will stay in the stores for longer periods of time .its recommended to roast on demand

Rigor

Regular because great coffee doesn’t just happen

scot Roa stressed that when you remain open minded and apply these techniques carefully and completely your roast will taste better hence the three commandants of roasting.

1 Thou shalt apply adequate energy at the beginning of a roast

2 The bean temperature progression shalt always decelerate

3 First crack shalt begin at 75% to 80% of total roast time

Roast

The process of drying through exposure to artificial heat or the degree to which something especially coffee is roasted therefore transforming the chemical and physical properties of green beans into roasted coffee.

Dark roast means that the coffee bean has been roasted to a higher temperature and for a longer period of the time than in light roast.

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