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*Roast days are Tuesday and Thursday. Order by Sunday 11:59 pm EST

for Wednesday shipment or Tuesday 11:59 pm EST for Friday shipment

Kamogo

Specs

 

Producers   Cahoots Coffee

Station         Kapyoma Station

Region         Kapchorwa, Mt.Elgon, Uganda

Harvest         Late 2024

Varieties       SL-14, SL-28

Process       Culture Washed

Altitude         1,600-2,150 masl

Importer       Osito

 

Cahoots Coffee

Producer Profile

Cahoots was founded by Benjamin Jenkins who has over a decade of experience working in Africa's coffee industries. They are already proving to be a force to watch out for with their inaugural harvest using innovative processing and progressive sorting techniques to produce specialty coffee. This lot was a collaboration between Cahoots and friend of Osito, Indian processing specialist Pranoy Thipaiah who helped devise the culture washed method used to ferment the coffee.  

Brewing Kamogo

 

Recommended Use:  ESPRESSO

Grind: Medium (within our espresso range)
Dose: 18g (for an 18g double basket)
Yield: 47g
Time: 30s

For best results we recommend resting your espresso for three weeks post-roast before brewing.

 

Mt. Elgon

Mt. Elgon is an extinct Volcano in Uganda close to the boarder with Kenya. The soils are rich and altitudes very high, reaching above 4300masl. The biodiversity, altitudes, and rich volcanic soils lend to great terroir for specialty coffee.  

SL-14 & SL-28

SL-14 is a lesser known Scott Laboratories selection, It is a tall but medium-low yielding tree that no longer shows very much much disease resistance.  

SL-28 is still one of the most sought after varieties. Initially selected by Scott Labs for its disease resistance, SL-28 quickly proved to have excellent quality potential and is one of the foundational drivers behind Kenyan coffee's celebrated quality.  

Culture Washed

Coffee cherries were used to cultivate a native yeast liquid starter. Once the starter had adequate microbial activity, its liquid was added to the pulped coffee to facilitate fermentation for 18 hours. The seeds were then washed in channels and dried on parabolic raised beds.