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.

Martin Shabaya Does it Again!

For the last Twenty years  at the world barista Championships alot of baristas from producing countries and mostly in Africa have had a great impact on representing specialty coffee from Africa and we are seen as role models and future Ambassadors to promote coffee to the Entire world.

40% of the worlds coffee produced comes from Africa,Brazil and Colombia.Uganda being the largest Export of Coffee from Africa and the second producing country after Ethiopia.The future for Africa and Ugandan coffee specialty is bright again thanks to the dedication and handwork of smaller holder farmers and producers in Africa inspite of poor roads and Accessibility,coffee pests and Diseases ,lack of water in some Countries,impractical coffee sustainability at the farm level due to limited resources by the local producers.Poor Environmental policy ,poor and unregulated Coffee Exchange system because of different political setting In Africa .The position of Direct trade and fair trade with goal of supporting local farmers has to be resolved in the farmers interest not vise versa , climate change adoptable coffee varieties are limited only to a few ,therefore need Government intervention and Effort in Africa,low farm gate income,Coffee export trade barriers of roasted coffee from Africa to the world.lack of access to technology and advancement in coffee processing at the farm.lack of Technology and specialty coffee roasting Equipments

Some of the great names from Africa who represented Africa on the world barista stage include the following.

Craig charity (south Africa 🇿🇦 )

Ishan Natale(south Africa 🇿🇦 )

James mwiru(kenya 🇰🇪 )

Mark okuta ( uganda 🇺🇬 )

Dominic munge (kenya🇰🇪)

Robert mbabazi ( uganda 🇺🇬 )

Godfrey Bate (uganda 🇺🇬)

Dominic kedemi (kenya 🇰🇪)

Martin shabaya (kenya 🇰🇪 )

Disclaimer The list only includes 3 time National Barista Champions or former Afca Barista Challenge Champions .

In our next series we shall highlight all the former barista champions from Africa and my Name Agaba Dennis Desuza will be there.

At the World Barista Championship, the sixteenth semi-finalist position goes to the highest scoring member of the winning WBC Team. Therefore Martin Shabaya, from WBC Team Tamper will be at All-Stars Shanghai! From March 26th -29th 2018

https://www.worldcoffeeevents.org/all-stars/wce-all-stars-shanghai-2018/

Some of the sponsors will include the following

Silver Sponsor: Coffee Commune

Equipment Partners: Giesen Coffee Roasters, Hiang Kie Coffee, Hemro

But hope is not yet lost because We can borrow a leaf from Art caffe .

https://www.businessdailyafrica.com/lifestyle/food/4258338-4287462-v9j5y4z/index.html

For more insight read about the Art Caffe via the link .proudly African and product of Desuzacoffees Uganda 🇺🇬 and Desuzacoffees middle East coming Soon

Watch the space .or visit our webshop for #originuganda …………………………………..

coffee @Desuzacoffees.com

#originuganda

#DesuzaCoffees

#proudlyUgandan

#jozaymedia

 

Desuzacoffees All star collection is available online

Utz certified approach and the relevance of organic coffee from our micro-lot and the how wet mills have improved on cup quality of Arabica coffees grown by farmers in kasese (western uganda)

the reason why we decided to give extra 40% profit to our farmer groups Who practice organic and carbon farming on their farms, by using natural animal by-products as raw materials using a state-of-the-art technology that corrects the NPK and micro-nutrients content while killing pathogens and weed seed. It improves physical properties of the soil, water holding capacity, infiltration capacity of the soil, increases microbes activity in the soil thus improving soil fertility. Therefore this approach improves on the cup quality due to increased concentration of sugers in the coffee bean Meanwhile , inorganic fertilizers are made from chemical raw material which in the long run distorts soil pH, structure and hence fertility.#permculture for coffee and better sensory experience#originUganda#no slash and burn#avoid tillage#perineal crops#coffee is passion but roasting is more.Our limited edition of these coffees is available online .DesuzaCoffees.com

Joburg barista on Alternative Coffee Brewing Methods!

 

#OriginAfrica#originuganda#our media team decided to share this amazing piece and interview to the world .There is so much potential from Africa in this current generation,The sky is nolonger the limit.

 

 

Too.And.A.Lee

HAPPY PEOPLE!

How do you do?

I mentioned in my last post on coffee that I’d drop a quick interview with a Joburg barista, with a focus on alternative brewing methods.

Quick background, I met Mbonisi Bamala in my neighborhood coffice Origin Coffee Roasting in Maboneng, Johannesburg. He was always happy to demonstrate some alternative brewing methods for me and was referred to by other baristas in the shop as the go to guy for pourovers!

Origin Coffee barista joburg Mbonisi Bamala at Origin Coffee Roasting Maboneng

How he got into Coffee? His training began at Mischu Coffee in Cape Town but it definitely didn’t end there, hopping from one coffee shop to another learning as much as he could. He tells me,

“I chose to focus on the scientific side of coffee (perfect espresso extraction, proper milk temperature etc.) instead of the latte art since I’m obsessed with good quality.”

Told you specialty…

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