Dates, prune, and caramel
Shipments in 48-72 hours. Shipments leave at 2:00 p.m. (Friday). Some days they will arrive even earlier
Kigezi is a specialty coffee from Uganda, sweet, fruity, and full-bodied, ideal if you are looking for a different coffee with a profile that is easy to enjoy. In the cup, we find dates, plum, and caramel, combining ripe fruit with a deep and enveloping sweetness.
It is grown in the highlands of Kigezi Valley, between 2,000 and 2,200 meters above sea level, and consists of the Nyasaland Arabica variety. Its anaerobic Honey process enhances the sweetness and fruitiness, resulting in an intense, complex, and very pleasant cup.
At Artisan Coffee Roasters, we roast it with an Omniroast profile to be enjoyed in espresso, Italian moka pot, and filter methods. You can buy Kigezi as whole bean or ground coffee depending on your brewing method.
Kigezi has a sweet, fruity, and enveloping profile. The dates provide a sensation of ripe fruit and a deep sweetness, accompanied by the juiciness of plum and a finish reminiscent of caramel.
It is a coffee with intensity and personality, but without relying on a particularly sharp acidity. The ripe fruit and sweetness take center stage, creating a well-rounded and very pleasant cup, whether in espresso or filter methods.
Kigezi has an Omniroast roast developed to be enjoyed in espresso, Italian moka pot, and filter methods.
In espresso, we find a concentrated cup with great sweetness and an intense sensation of ripe fruit and caramel. In an Italian moka pot, we achieve good intensity and body, especially enhancing its sweeter side.
In filter methods such as V60, AeroPress, Orea, or Chemex, we will be able to appreciate the fruit, aromatic complexity, and the evolution of the coffee as it loses temperature more clearly.
Kigezi has acidity, like any quality specialty coffee, but it is not the element we wanted to highlight in its profile. In the cup, the sweetness, ripe fruit, and sensations reminiscent of dates, plum, and caramel take greater prominence.
This makes it an especially interesting option if you want to start discovering fruitier and more complex coffees, but are not necessarily looking for the citrus or brighter acidity profiles of other African coffees.
You can buy Kigezi as whole bean or ground coffee. If you have a grinder, we recommend buying it whole bean and grinding only the necessary amount just before preparing each cup.
This way, you will preserve its aromas for longer and be able to better appreciate the complexity of a coffee processed using the anaerobic Honey method.
If you do not have a grinder, you can select ground coffee for your brewer and we will prepare the appropriate grind before shipping it.
Kigezi is located in the highlands of southwestern Uganda, a mountainous area near the borders with Rwanda and the Democratic Republic of the Congo.
In this environment, the coffee trees of this lot grow between 2,000 and 2,200 meters above sea level. The high altitude provides cooler temperatures and favors the gradual ripening of the cherries, creating especially interesting conditions for Arabica coffee cultivation.
Although Uganda is world-renowned for its Robusta production, its mountainous regions also produce specialty Arabica coffees with very different profiles and varieties. Kigezi is one of those territories.
Mountain Harvest works with Ugandan producers seeking to improve the quality and traceability of the coffee and to develop lots capable of showing the potential of the country's different coffee regions.
Its work in the Kigezi highlands allows for the production of Arabica coffees at exceptional altitudes for Uganda and the exploration of both historical varieties and different processing techniques.
Kigezi represents precisely this new face of Ugandan coffee: a high-altitude coffee with its own identity and a processing method designed to enhance its sweetness and complexity.
Kigezi uses an anaerobic Honey process, a combination of processing techniques that seeks to controllably modify the sensory expression of the coffee after harvest.
In an anaerobic process, the coffee undergoes a fermentation phase in an environment with very limited oxygen availability. The Honey process, meanwhile, retains part of the mucilage that surrounds the seed during certain phases of processing and drying.
The combination of both techniques can favor a greater perception of sweetness, ripe fruit, body, and aromatic complexity. In Kigezi, we aim precisely for that expression: an intense and fruity, yet balanced coffee where dates, plum, and caramel stand out.
One of the most interesting particularities of Kigezi is its Nyasaland variety, also known historically as Nyasa. It is an Arabica coffee related to the Typica lineage with a long history in East Africa.
Its name comes from Nyasaland, the former colonial name of Malawi. At the beginning of the 20th century, plant material from this region was introduced to Uganda, where it found better conditions in certain high-altitude areas.
More than a century later, Nyasaland continues to be present in some coffee-growing areas of Uganda. Its cultivation in Kigezi, at over 2,000 meters of altitude, makes this historical variety one of the most unique characteristics of this coffee.
Uganda has a particularly interesting relationship with coffee. The country is one of the places of origin for Coffea canephora, known as Robusta, which grows wild in some of its regions.
Arabica coffee arrived later. At the beginning of the 20th century, different varieties from other territories were introduced to Uganda, including plant material that arrived from Malawi, then known as Nyasaland.
The country's mountainous regions offered the cooler temperatures and altitudes necessary to develop these coffees. Currently, alongside the vast Ugandan tradition of Robusta, we find a production of high-altitude specialty Arabicas in territories like Kigezi.
Kigezi brings together these two stages of history: an Arabica variety introduced to Uganda over a century ago and a new generation of producers and processors that is exploring its full potential as a specialty coffee.
At Artisan Coffee Roasters, we roast Kigezi in Málaga with an Omniroast profile, seeking to enhance its sweetness and ripe fruit without losing the identity and complexity provided by its anaerobic Honey process.
If you are looking for a sweet and different specialty coffee from Uganda, with notes of dates, plum, and caramel, Kigezi is an excellent way to discover a much lesser-known side of Ugandan coffee.
Siempre había comprado café del supermercado y quería probar eso del café de especialidad. La diferencia se nota muchísimo. Lo que más me ha gustado del pack es poder probar varios cafés y descubrir cuál encaja más conmigo.
No tengo una cafetera profesional ni entiendo demasiado de café. Lo preparo en mi cafetera italiana de toda la vida y está espectacular. Cada bolsa tiene un sabor diferente y se nota muchísimo comparado con el café que tomaba antes.
Llevo tiempo tomando café de especialidad y me ha sorprendido bastante el pack. Hay perfiles diferentes y eso hace que sea divertido ir cambiando de café. El Brasil Santa Cecilia me ha encantado especialmente.
Pensaba que lo del café de especialidad era un poco marketing, pero después de probar estos cafés entiendo perfectamente por qué la gente habla tanto de ello. Tiene mucho más aroma y encuentras sabores que nunca había notado en un café.
Lo mejor es poder comparar unos con otros. Preparándolos en V60 se aprecian muchísimo las diferencias entre cada origen y perfil. Una selección muy buena tanto para descubrir cafés nuevos como para regalar.
Lo compré porque quería dejar las cápsulas y probar algo mejor. No tenía ni idea de qué café elegir, así que este pack me pareció la forma más fácil de empezar. Después de probarlos tengo claro que no vuelvo al café de antes.
Una forma sencilla de empezar a descubrir todo lo que puede ofrecer un buen café.
Every day from Monday to Friday we prepare orders for our transport agency to pick them up at 2pm. If we have all the coffees you have ordered and they are roasted, we will send them that same day. Otherwise we will do everything possible to get it out the next day. Our transport agency assures us of deliveries in 24-48 hours.
Example 1:
If you place the order on Sunday afternoon. Normally, if we have roasted all the coffees that you have ordered from us, on Monday morning we will prepare all the orders for the weekend and that Monday at 2:00 p.m. your order will already be on its way, in the hands of our agency. On many occasions it will be delivered the next day, Tuesday before 7pm, but on other occasions you will have to wait until Wednesday to receive your order. For your peace of mind, you will normally receive an email with which you can track it.
Example 2) worst case
If you place an order on Friday at noon, the normal thing is that we will not have time to prepare it and that the agency will not be able to pick it up until Monday at 2 p.m., and it may be that, as in example 1) your order will not arrive until Tuesday or Wednesday before 7 p.m.
Example 3) Best case
If you place your order early on a Tuesday, it is likely (if we have all your coffees roasted) that your order will leave on Tuesday at 2:00 p.m. and if the agency delivers it to you in less than 24 hours, you will have your coffee on Wednesday before 7:00 p.m.
Our transport agency, once it has received and processed the package, will send you an email with the tracking number so that you can manage any changes directly with them.
We want you to order coffee from us periodically and to have direct contact with you. For this reason we have created our coffee lovers club, the Artisan Coffee Club , and for the members of this club we will assume the Shipping Costs , of course it is an effort on our part. But we are sure that in this way we will become your trusted coffee supplier and that you will be the first to receive our communications with enthusiasm.
A specialty coffee is characterized by using high-quality beans that are grown in optimal conditions and harvested and processed with care.
This type of coffee is scored by certified cuppers and scores above 80 on the 100-point scale of the Specialty Coffee Association (SCA).
Although we at Artisan Coffee purchase the vast majority of our coffees above 85 SCA points.
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This information has little to do with what you usually find in supermarkets, and the only information you will have is whether it is natural roasted, blended or roasted (we talk about this below in another question).
When we talk about processes there are basically 3 types:
The degree of roast refers to how much a coffee bean has been roasted. Grades range from light roast, which retains many of the bean's natural flavors, to dark roast, which has a more roasted flavor and less of the bean's original flavors. In specialty coffee, the roast is carefully selected to highlight the unique flavors and characteristics of each bean.
In general, we apply a medium roast to our coffees, except in certain cases when we will apply a medium-low roast so as not to lose those delicate notes that tend to disappear with larger roasts.
We roast each coffee in a completely different way, and in our control tastings we define whether that coffee needs a different roast than the one we have done in order to further enhance its flavor notes.
All our coffees are Arabica and are roasted naturally , and in no case do we use roasting.
We only apply heat and do not add any extra ingredients, like roasting does, which adds sugar.
Many specialty coffee producers practice sustainable growing methods that protect the environment. This may include using shade to protect coffee plants and conserve biodiversity, water conservation through efficient irrigation systems, and composting coffee waste. Additionally, many specialty coffee producers receive a fair price for their product, allowing them to invest in sustainable agricultural practices.
In addition, our coffee bags are part of a CO2 compensation project.