This bold, heavy bodied blend is specially designed for the espresso drinker. It comes from two different origins – La Esperanza smallholder farms in Nicaragua and Aceh Gayo smallholders in Sumatra.
About Uganda Impalal smallholders
From the lush highlands of Uganda, often called the Pearl of Africa, this naturally processed lot showcases the vibrant potential of East African coffee. Grown high elevation and produced by smallholder farmers who still hand-pick and sun-dry their cherries, Uganda Impala expresses a beautifully rich and fruit-forward cup.
Naturally processed to enhance its sweetness and body, this coffee delivers a lively and fruit-forward character while maintaining a smooth, balanced finish. Uganda’s coffee industry has undergone a remarkable revival since the 1990s, and coffees like Uganda Impala showcase the quality and potential emerging from the region today.
This is a lively yet comforting coffee, layered with sweetness, gentle fruit acidity, and a smooth, dessert-like finish.
About Aceh Gayo region and smallholders
Timo comes from the smallholder farming communities located in the the lofty volcanic slopes in the Aceh Gayo highlands. The volcanic fertile soils make this an ideal region for coffee production. The farmers who produce this coffee use shade trees that act like umbrellas. Shade trees allow more time for the coffee cherries to develop and produce its full nutritional potential.
Indonesia has a particular method of processing coffee, known as Giling Basah or wet-hulling. The farmers remove the outer skin of the coffee cherries mechanically using a pulping machine. The beans, still coated with mucilage, are then stored for a day. The mucilage is washed off and the parchment coffee is partially dried, retaining about 30 – 50% of the moisture content. This method reduces acidity and increases body, resulting in a classic Indonesian cup profile.
