The Dried Sultan

Espresso / 250g / Whole Beans

€12,00

The Dried Sultan

Apricot, Sultana, Coconut Cream

€12,00

Pickup available at Gasfabriek 5

Usually ready in 24 hours

This Anaerobic Natural Uganda from the Kaisamba region in the Westeren Uganda is one Creamy banger. This Dried Apricot and Sultana fruit bomb won't dry your mouth, with plenty of sweetness to your mouth watering and lush Coconut Cream Body.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Anaerobic

Variety - SL28

Producer - Kabacaagi Shamim

Origin - Kaisamba, Kitaka, Western Uganda

Elevation - 1700 - 1900

Despite her young age of just 22, group leader Shamim has surrounded
one of the biggest and busiest farmer collective around her and is running
the local collection center with great passion and curiosity. Her shack is
right in the middle of the small village of Kitaka, north from Kazingo,
wehere a farmer organic coffee coop had been working - apparently
failing to thrive forward towards a brighter future.
Previously, the coffee sourcing streams in the two villages were dominated
by agents that came from Kasese to buy coffee as dry cherry pods, so
called Kibooko. Farmers were used to stripping every cherry right away
and drying those on the ground in front of their house, heavily exposed to
sun and and parasites. Even the ones knowing about quality parameters
and the practices behind were not willing to apply those as the prices for
anything else but Kibooko were simply not enough motivation for them to
actually invest in good harvesting methods and post harvest processing.
A further issue appeared during the actual sale, where coffee coffee is
measured in basins instead of Kilos. Actual transparency of the equivalent
kg to a basin have never been shared nor figured due to the lack of scales.

Espresso
In: 19.5g
Out: 45g for a double, split to make 2 x ~22g single espressos.
Time: 28-30 seconds
Ratio: 1 - 2.3
Temp: 92-93 Celsius

Milky Espresso
In: 20g
Out: 38g for a double, split to make 2x19g single shots.
Time: 27-29 seconds
Ratio: 1 - 1.9
Temp: 92-93 Celsius

We have a slow & long pre-infusion with a soft pressure profile. If your machine has a short pre-infusion or jumps to 9 bar immediately, reduce these times by 1 or 2 seconds to avoid overextraction.