Batoro Fermentum Mel, PURA CEPA UGANDA

Batoro Fermentum Mel, PURA CEPA UGANDA

Batoro Fermentum Mel, PURA CEPA UGANDA

$18.50 was

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PURA CEPA PROJECT:
Coffee is in trouble. Macro-economics is f*cked. There are environmental threats all over the shop. Coffee’s tech & science are 1000 years behind wine. This is why projects like Pura Cepa matter & why we’re backing them. They’re enacting full circle sustainability (economic, enviro, community) to revolutionise the current techniques at origin. This enriches the land & improves the quality of coffee so it earns higher premiums, which in turn benefits communities across the board. For more on the Pura Cepa project, click here.

TASTE PROFILE:

Caramel & sticky toffee with stewed apricots

VARIETY:

SL14/SL28/Catimor

PROCESS:

Fermentum Mel

ORIGIN:

Rwenzori, Uganda

PRODUCER:

Kisinga Washing Station

ALTITUDE:

1600 - 1800m

WHY WE'VE
SINGLED
THIS OUT
:

The word “sustainability” is thrown around like it’s goin’ outta fashion, but Pura Cepa is the real McCoy when it comes to the “s” word. They’re using science in next level ways to improve the quality of coffee & of lives at every point of the supply chain. In fact, they’ve been using wine science to cook up clever processes like Fermentum Mel. Ripe cherries (with skin removed & pulp exposed) are sprayed with a special kefir (of lactic bacteria & esters) that interacts directly with oxygen for a unique bean.

We’re loving this as an espresso, but if it floats your boat as filter, great!

For the espresso dial inners out there (Luv yas!) 

DOSE: 21g
YIELD: 55g
TIME: 25 seconds

 

N.B. Our espresso recipes are created on commercial equipment with 20g baskets. If you’re using a smaller or larger basket at home simply use the ratio of Dose:Yield to determine a starting point for your home brews. e.g. a recipe with a 20g dose and a 40g yield is a ratio of 1:2. If you’re using a 15g dose you can scale your recipe down to the 1:2 ratio for a 30g yield. Questions? info@singleo.com.au