Lango Carbonic Maceration, PURA CEPA UGANDA

Lango Carbonic Maceration, PURA CEPA UGANDA

Lango Carbonic Maceration, PURA CEPA UGANDA

$22.00 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:

Rockmelon, fresh blueberry & brown sugar

VARIETY:

SL14/SL28/Catimor

PROCESS:

Carbonic Maceration

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 particular, they’ve been gettin’ their wine science geek on to cook up clever processes. Like carbonic maceration, a technique borrowed from Beaujolais. Coffee cherries are loaded into stainless steel tanks sans water & inoculated with ester yeasts and lactic bacteria to control the coffee’s flavour flav.

FAM roast (Our acronym thingy for ‘For All Methods’) is how we roll, meaning you can use any coffee from Single O for any brewing method, ranging from your filter through to your espresso, unless from time to time when we recommend something specifically for espresso only or for filter only, and we’ll let you know.

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

DOSE: 20.5g
YIELD: 44g
TIME: 24 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