Uganda Specialty Estate Coffee Beans | Light Roast | Freshly Roasted

https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pinkoi_Promotion_BN_740JPG.jpg 🔸**Uganda Mount Elgon Ironmonger A+ Washed** ● Origin: Uganda ● Estate: Uganda Mount Elgon Ironmonger ● Process: Washed ● Varietal: 100% Arabica Nyasaland SL14 SL28 ● Flavor Notes: Orange, Black Tea, Dried Fruit, Cream ● Roast Level: Light ● Packaging: Half Pound (230g) Coffee Beans per Bag ➡ One-way degassing valve + resealable stand-up pouch ● Altitude: 1600-2200m ● Shelf Life: 4 Months (The 4-month shelf life for coffee beans is calculated from the roasting date, ensuring optimal flavor.) ---- 🔸**Uganda Kigezi Valley Kigo Anaerobic Natural** ● Origin: Uganda ● Estate: Uganda Kigezi Valley Kigo ● Process: Anaerobic Natural ● Varietal: 100% Arabica Nyasaland ● Flavor Notes: Red Wine, Honey, Tropical Fruit, Grape, Creamy Sweet Aroma ● Roast Level: Light ● Packaging: Half Pound (230g) Coffee Beans per Bag ➡ One-way degassing valve + resealable stand-up pouch ● Altitude: 1700-2200m ● Shelf Life: 4 Months (The 4-month shelf life for coffee beans is calculated from the roasting date, ensuring optimal flavor.) https://youtu.be/rtZPMl-Ve_c https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_FTP_insist_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_compare_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_bag_introduction_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Flavor_740.jpg **Coffee Flavor** The diverse components within green coffee beans transform into various aromatic molecules during roasting, creating a spectrum of flavors reminiscent of different scents. High-quality coffee beans possess naturally rich aromas that evolve beautifully at different temperatures—high, medium, and low—offering a delightful sensory experience to be savored. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_world_map_740JPG.jpg Coffee farmers in Uganda typically operate on a very small scale, with average landholdings less than 1 hectare. Cooperatives therefore play a crucial role in the local coffee industry. Cooperatives recognized early on that Ugandan coffee had a poor reputation in the international market due to inconsistent quality, limited flavor profiles, and a lack of transparency. This was closely linked to farmers being forced to sell their coffee at low prices. With limited income, farmers struggled to properly manage their Arabica coffee trees, often resorting to planting more easily cared-for Robusta. To address this situation, cooperatives decided to invest in improving the overall industry structure, creating a fairer and more sustainable coffee value chain for over 1,000 member farmers. They believe that only by ensuring coffee genuinely improves the economic well-being of farming families will farmers be motivated to dedicate more effort to quality enhancement and transition to cultivating higher-value, more delicate Arabica varietals. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Varieties_740.jpg Arabica Coffee Varietal - Nyasaland Nyasaland is one of the earliest Arabica coffee varietals to take root in Africa. Its origins trace back to the 19th century when Typica traveled across the ocean from Jamaica to be cultivated in what was then called Nyasaland (now Malawi). It later spread along the East African highlands to Mount Elgon in Uganda, where it was carefully grown by smallholder farmers in agroforestry systems on slopes between 1300-1600 meters. This varietal carries a century-old lineage, with many coffee trees exceeding half a century in age. It is one of the rare heirloom varietals that retain traditional Arabica genetics. Due to its low yield and cultivation challenges, Nyasaland has always maintained a certain understated rarity and purity. --- Arabica Coffee Varietal - SL14 SL14 is an Arabica varietal selectively bred in the East African highlands. To address the vulnerability of traditional varietals to climate change and diseases, researchers used Central African Arabica as a base to develop this cultivar, which combines resistance, stability, and excellent flavor expression. Today, it has become an important partner for smallholder farmers in many African growing regions. Within coffee farms, SL14 is known for its adaptability and stable yield. In the cup, it presents a pleasing balance: a style that is easy to drink, expansive, and approachable. The charm of SL14 lies in its balance. It's not as wild as some heirloom varietals, nor as bland as high-yield commercial types. It strikes a perfect in-between—clean, stable, elegant, with the refreshing character unique to the East African highlands. --- Arabica Coffee Varietal - SL28 Through crossbreeding Bourbon sub-varieties, new varietals "SL28" and "SL34" were developed, renowned for their superior flavor profiles. SL28 and SL34 are Kenyan coffee varietals, named and bred by Scott Laboratories in the 1930s. SL28 has Bourbon, Mocha, and Typica lineage. The goal in breeding SL28 was to achieve high quality while also being resistant to pests and diseases. Although SL28's yield did not reach the initially anticipated high volumes, it possesses remarkable sweetness, balance, and complex flavors, with distinct citrus and plum notes. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Processing_740.jpg Coffee Processes This refers to the transformation of ripe red cherries into dried green beans. Each processing method has its merits and drawbacks, influenced by the local environment and specific needs. Consequently, different origins favor distinct processing methods. The batches featured on this product page utilize either the Washed or Anaerobic Natural process, briefly described below. 【Washed Process】Washed / Wet Processed Also known as wet milling, this method involves removing the skin and pulp from the coffee cherries before drying. The beans are then fermented in water tanks to remove the mucilage clinging to the seeds, followed by washing and drying in the sun or using mechanical dryers. The Washed process yields a cleaner, crisper mouthfeel compared to the Natural process. It generally has a lighter body and brighter flavor profile, with the vibrant acidity characteristic of specialty coffee. Fruit notes are present, and the flavors are typically easier to discern. ---- 【Anaerobic Process】In a sealed container, coffee cherries are placed in an oxygen-free environment created by infusing carbon dioxide. The low-temperature environment slows down the decomposition of sugars in the mucilage, and the pH drops more gradually, extending the fermentation time. This process develops enhanced sweetness and a more balanced flavor profile. Slow, extended fermentation can lead to a rounder mouthfeel, avoiding unpleasant astringency and acetic acid. The sealed fermentation also prevents the loss of aromatic compounds. After the anaerobic process, it is often followed by a Natural (sun-drying) process. 【Natural Process】Natural / Sundried / Dry Processed Also known as sun-dried or non-washed processing, this is the most traditional and common method. It does not involve the use of water. Originating in Ethiopia, harvested coffee cherries are dried in the sun before hulling. The seeds remain inside the cherries during the extended drying period, absorbing flavors from the skin, pulp, and mucilage, resulting in fuller sweetness, a richer body, and the development of unique aromas. Coffee producers spread the entire cherries on drying beds under the sun, which can be patios or raised platforms. Over 3-6 weeks, the coffee ferments, and producers turn them to ensure even drying and prevent spoilage. During this time, the sugars within the fruit and the mucilage attached to the seeds create flavors and enhance sweetness. Once dried, machines are used to separate the dried pulp and skin from the seeds. Natural process coffees are juicy and syrupy, truly worth the effort involved. The process of first performing anaerobic fermentation on the whole coffee cherry, followed by natural sun-drying, is known as the Anaerobic Natural process. Anaerobic conditions allow for the generation of more aromatic compounds during fermentation. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Roasting_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_filter_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_GoldCup_QRcode_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pour_Over_Coffee.jpg Manufactured by Justin Enterprise Co., Ltd. Phone: 03-358-6611 Address: No. 30, Lane 120, Daxing Rd., Taoyuan Dist., Taoyuan City 330, Taiwan ▶ Our products are insured with NT$10 million in product liability insurance. ▶ Food Business Registration Number: F-165601955-00000-0 ▶ Coffee Quality Grader (Q Grader) Cupping Quality Control https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QGrader_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QA_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Rakuten_Evaluation.jpg ※ This product does not include a gift bag. To purchase a gift bag, please visit the [Gift Bag Add-on] page. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_2side_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_content2_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/shipping_740_pinkoi.jpg