The Ihani washing station is situated at 1,470masl, near a small water power station. It is a beautiful drive uphill. Mattias Kasighalire is the Station Manager. This station is the most innovative which is why the coffee sourced here is so amazing.
The farm this coffee comes from makes a point of using organic liquid manure, to create a fertilisation process that's totally natural. It's made from a combination of three different varietals, the SL28, the SL14, and an indigenous varietal.
Each is grown at around 1,470 metres above sea level. Each lot is fermented for a slightly different length of time. The first round usually lasts twenty-four hours, and the second for eighteen. Depending on the weather and humidity, which varies a little in this part of the world, the workers will judge whether a little extra fermentation is required.
The beans are dried in the traditional African style, on raised beds. This process typically takes around eighteen days, following which they're ready to ship. This coffee works brilliantly as part of a filter brew, but it'll also work nicely with other methods.
Last year the company launched their very own roastery, located in Tate Britain, and started importing and roasting green beans from over 15 countries around the world. Their goal is to get great coffee in your hands that are sourced ethically and through fair trade.
Not only do they offer speciality coffees in their own shop, but Press Coffee & Co also supplies a number of specialist coffee shops across the capital which means you've probably drunk their coffee without even knowing it!
They currently operate at 8 sites across London. Their philosophy is to offer the best product at a reasonable price whilst maintaining great customer service and speed of delivery.
They also have a culture of rewarding and nurturing their employees (which is why this is such an amazing place to work) which have led to baristas becoming managers as well as key operational figures such as their GM and Head of Coffee becoming shareholders.
Flavour Profile of Ihani
This is the first station that has started experimenting with honey processing. The coffee is very balanced, and showed notes of white peach, orange zest, and chocolate. The sweet blossom aftertaste is quite refreshing, as well as the Moroccan mint taste when it cools down after about 35 minutes.
Coffee Grown in Uganda
They are familiar with modern technologies, but the importance of heritage is held high, and they like their ancestors way of living: clay cups and bowls, and a bottle made from a pumpkin. This Ugandan coffee has been processed using the washed method, which removes the mucilage from the bean prior to fermentation using a blast of water. This lends it a clean and transparent flavour profile that's sharp, refreshing, and typical of west-African coffee.
The farm this coffee comes from makes a point of using organic liquid manure, to create a fertilisation process that's totally natural. It's made from a combination of three different varietals, the SL28, the SL14, and an indigenous varietal.
Each is grown at around 1,470 metres above sea level. Each lot is fermented for a slightly different length of time. The first round usually lasts twenty-four hours, and the second for eighteen. Depending on the weather and humidity, which varies a little in this part of the world, the workers will judge whether a little extra fermentation is required.
The beans are dried in the traditional African style, on raised beds. This process typically takes around eighteen days, following which they're ready to ship. This coffee works brilliantly as part of a filter brew, but it'll also work nicely with other methods.
Coffee Press & Co.
If you are looking for a roaster, a great place to work, and a speciality coffee shop all rolled into one, then you will need to look no further. Let me introduce you to the great minds behind Coffee Press & Co. _x0097_ a leading speciality coffee shop located in London. They are cranking out delicious coffees source from over fifteen countries around the world!
Last year the company launched their very own roastery, located in Tate Britain, and started importing and roasting green beans from over 15 countries around the world. Their goal is to get great coffee in your hands that are sourced ethically and through fair trade.
Not only do they offer speciality coffees in their own shop, but Press Coffee & Co also supplies a number of specialist coffee shops across the capital which means you've probably drunk their coffee without even knowing it!
They currently operate at 8 sites across London. Their philosophy is to offer the best product at a reasonable price whilst maintaining great customer service and speed of delivery.
They also have a culture of rewarding and nurturing their employees (which is why this is such an amazing place to work) which have led to baristas becoming managers as well as key operational figures such as their GM and Head of Coffee becoming shareholders.
