Gamatui - Anaerobic Natural
ROAST | LIGHT MEDIUM
ORIGIN | KAPCHORWA, SIPI FALLS, UGANDA
NOTES | GRAPE CANDY, AGED RUM, MIXED BERRY, TROPICAL FRUITS
We hinted at our release of this coffee with the larger, standard lot of Gamatui Natural. We have purchased coffee from the Gamatui Community for three consecutive years now and We purchased a ton of Gamatui Natural this year, knowing how much our community would love it. We also had Kawacom (the organization that built the Sipi Falls Washing station) set aside 10 bags in advance to experiment with high-impact fermentation styles.
While Uganda has many of the key ingredients to produce excellent coffee (high elevation, quality varietals, and dedicated producers), the specialty coffee sector has not invested as much compared to some neighboring countries. We are excited to be at the cutting edge of commissioning experimental coffee to increase the value added by producers.
This was the first attempt to use bag-held fermentation for the Sipi Falls washing station. Still, Kyle pushed for them to be ambitious with the fermentation impact. We're thrilled with the results! This coffee has such a unique drinking experience - the coffee dramatically changes scent and flavor as it cools to room temperature.
Freshly brewed, this coffee has such a distinct grape candy scent and flavor which we've come to love about Gamatui Natural. There is a notable liquor aroma we find reminiscent of barrel-aged rum, from the high impact of the fermentation process. However, as the coffee cools, the booziness fades away and you are left with that grape scent coupled with the flavors of incredibly sweet tropical fruits - think mango and lychee.
As with many of our higher fermentation impact coffees, we recommend letting this coffee rest a little more than typical (at least a week and a half for filtered coffee). It is well worth the wait!
Producers: Gamatui Community, Sipi Falls Washing Station
Region: Kapchorwa, Mt. Elgon, Uganda
Process: Anaerobic Natural
Elevation: 1900 masl