Espresso Stephan Katongole
Stephan Katongole continues the tradition of his grandparents and, with a lot of passion, creates a low-acid and sweet espresso that exceeds all expectations.
| Taste | Full-flavoured | Apricot, Dunkler Honig |
|---|---|
| Roast Degree | |
| Strength | |
| Acidity | |
| Processing | Honey |
| Origin | Uganda |
| Sort | 100 % Fine Robusta, Single Origin, Explorer Edition |
€59.60/kg incl. VAT
Delivery 1 to 3 days in 🇩🇪
Make the difference with us
We invest €1 per kg of coffee with ours Coffee Circle Foundation e.V. in the growing regions in sustainable coffee cultivation, education and clean drinking water.
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Rarity: 100 % Fine Robusta
LOW ACIDITY AND SWEET FLAVOUR NUANCES
This high-quality Robusta coffee surprises with a rare, special complexity. Its flavour is pleasantly smooth and indulges with sweet notes of dark honey, malt and dried fruit such as apricots.
The farmer behind the coffee
Stephan Katongole is a dedicated coffee enthusiast who moved from Germany to Uganda a few years ago to continue his grandparents‘ coffee farm. Over the years, Stephan has done a lot to improve the quality of his Robusta coffee. Stephan has taken many of his ideas and methods from the processing of Arabica coffee and then applied them to his Robusta. A few years ago, we received coffee samples from Stephan for the first time and were immediately impressed by the quality.
Tips for preparation
Due to its low acidity, espresso is suitable for all types of espresso preparation. The soft yet strong coffee comes into its own, especially in a portafilter, in a stovetop pot or prepared with a fully automatic machine. The crema of 100% Robusta coffee is wonderfully rich and strong.
Medium Roast
This espresso is roasted to a medium strength, making it very balanced and ideal for various types of espresso preparation. We roast the coffee fresh every week in our roastery in Berlin. Our master roasters pay close attention to the moment at which the sweetness and flavour of the coffee are optimally developed. The roasting profile is customised by our master roasters depending on the characteristics of the coffee.
Origin
Stephan Katongole has his farm in the Sembabule region of Uganda. Here he cultivates the two old Coffea Canephora varieties Nganda and Erecta. The plants grow here at up to 1,250 metres above sea level, which is very high for Canephora and already lays the foundation for the exceptional quality. It is also important that Stephan and his team only pick the red cherries during the harvest, as these ensure better quality results.
Stephan attaches great importance to the careful preparation of the cherries. After picking, the ripe red beans are separated from the flesh. The beans with the remaining pulp (‘mucilage’) are then placed on raised drying beds for around 14 days. During this time, the mucilage ferments and it looks as if some honey has stuck to the beans. This is why this type of processing is also known as ‘honey processing’. In the meantime, the beans are turned again and again. The defective beans are sorted out. After 14 days, the beans have the optimum residual moisture and can now be packed in jute sacks for export. As this type of processing is time-consuming and can only be carried out under certain weather conditions, the yield during a harvest cycle is relatively low.
Uganda: Kawahi
- Origin: Kawahi, Sembabule, Uganda
- Geo-Coordinates: 0°01’13.5″N 31°24’52.7″E
- Altitude: 1,250 m
- Farmer: Stephan Katongole
- Plant: 100 % Coffea Canephora (Robusta)
- Processing: honey
Stephan's passionate work and the honey processing give this coffee its Fine Robusta status
