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Uganda Clarke Farm | Honey, Washed, Natural 3 x 250g

Uganda Clarke Farm | Honey, Washed, Natural 3 x 250g

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Uganda Clarke Farm 250g Natural, 250g Washed, 250g Honey  An eco-friendly coffee estate in Katambale, with a goal to support the local community.

Tasting Notes

  • Strength:
  • Flavour:
  • Acidity:
  • Aroma:
  • Body:
Size
Grind Type
£27.19 GBP
£27.19 GBP
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Product Information

Clarke Farm is billed as an eco-friendly farm and coffee estate that mainly grows Arabica under shade canopy in Katambale, Uganda. However. Dr Ian Clarke is expansive in his thinking and having lived in Uganda for 35 years and a dual national, wants to impact more than his sphere. Originally opening hospitals and medical centres as well as a university he began to notice the impact improving coffee would have on the population.

Tasting Notes:

Natural:


Origin: Uganda
Process: Natural
Altitude: 1600 - 2500m
Harvest: August - November
Flavour: Alcohol/Fermented, Blackberry, Floral, Other Fruit, Peach, Tropical
Species: Coffea Arabica
SCA score:  85.75

 

Washed:


Origin: Uganda
Process: Washed
Altitude: 1600 - 2500m
Harvest: August - November
Flavour: Blackberry, Chocolate, Orange, Other Fruit
Species: Coffea Arabica
SCA score: 83.50

Honey:


Origin: Uganda
Altitude: 1600 - 2500m
Harvest: August - November
Flavour: Blueberry, Brown sugar, Cherry, Other Fruit, Winey
Species: Coffea Arabica
SCA score: 86

 

Cup Characteristics: 

Natural: Passion fruit, rum, peach, and blackcurrant. Floral. Washed: Chocolate, orange, blackerry, plum. Honey: Blueberry, watermelon, white wine, cherry and fudge.

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Dr Clarke says he is “doing this through two areas of focus. The first is by having a commercial hub farm with coffee processing facilities which acts as an offtaker centre, but where we also grow our own [Robusta] coffee and demonstrate good agricultural practice. The farm is deep in the village (as we say here) and provides employment for at least 600 people. The vast majority of these people are local men and women who are also subsistence farmers. “The second area of focus is Arabica from the foothills of Rwenzori [where this coffee comes from]. This involves having a network trained on good agronomy and correct picking so that we get the ripe red cherry. Because we want only red floated cherry we pay quite a lot more so this gives the farmers extra income and also encourages good agronomy which produced improved yields. We then process this coffee for export on our own farm. ”

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