Uganda Specialty Estate Coffee Beans │ Light Roast │ Freshly Roasted

https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pinkoi_Promotion_BN_740JPG.jpg 🔸 **Uganda, Mount Elgon, Iron Man A+ Washed** ● Origin: Uganda ● Estate: Uganda, Mount Elgon, Iron Man ● Processing: Washed ● Varietal: 100% Arabica Nyasaland SL14 SL28 ● Flavor Profile: Orange, Black Tea, Dried Fruit, Cream ● Roast Level: Light Roast ● Packaging: Half Pound Bag (230g/bag) ➡ One-way degassing valve + resealable stand-up pouch ● Altitude: 1600-2200m ● Shelf Life: 4 Months (The 4-month shelf life for coffee beans is calculated from the roasting date, ensuring optimal flavor.) ---- 🔸 **Uganda, Kigezi Highlands, Kigo Anaerobic Natural** ● Origin: Uganda ● Estate: Uganda, Kigezi Highlands, Kigo ● Processing: Anaerobic Natural ● Varietal: 100% Arabica Nyasaland ● Flavor Profile: Red Wine, Honey, Tropical Fruit, Grape, Creamy Sweetness ● Roast Level: Light Roast ● Packaging: Half Pound Bag (230g/bag) ➡ One-way degassing valve + resealable stand-up pouch ● Altitude: 1700-2200m ● Shelf Life: 4 Months (The 4-month shelf life for coffee beans is calculated from the roasting date, ensuring optimal flavor.) https://youtu.be/BmbbjuuVGn0 https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_FTP_insist_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_compare_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_bag_introduction_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Flavor_740.jpg **Coffee Flavor** Flavors in coffee are developed when the various components within the green coffee bean undergo thermal degradation during roasting, creating aromatic compounds. High-quality coffee beans possess naturally rich aromas that transform delightfully at different temperatures—high, medium, and low—offering a truly enjoyable sensory experience. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_world_map_740JPG.jpg Coffee farmers in Uganda typically operate on a very small scale, with average land holdings of less than one hectare. Cooperatives therefore play a crucial role in the local coffee industry. Early on, cooperatives recognized that Ugandan coffee had a poor reputation in the international market due to inconsistent quality, limited flavor profiles, and a lack of transparency, which was closely tied to farmers being forced to sell their coffee at low prices. With limited income, farmers struggled to properly manage their Arabica coffee trees, often resorting to planting the easier-to-care-for Robusta. To address this situation, cooperatives committed to improving the overall industry structure, creating a fairer and more sustainable coffee value chain for over 1,000 member farmers. They believe that only by ensuring coffee truly improves the economic well-being of farming families will farmers be motivated to invest more effort in quality enhancement and transition to growing the more economically valuable and meticulously cared-for Arabica varietals. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Varieties_740.jpg Arabica Coffee Varietal - Nyasaland Nyasaland is one of the earliest Arabica coffee varietals to take root in Africa. Its origins trace back to the 19th century when Typica was brought across the ocean from Jamaica and cultivated in what was then known as Nyasaland (modern-day Malawi). From there, it spread along the East African highlands to Uganda's Mount Elgon, where it was carefully grown by smallholder farmers using agroforestry methods on slopes between 1300-1600 meters. This varietal carries a century-old lineage, with many coffee trees exceeding fifty years of age. It is among the rare heirloom trees that still retain their traditional Arabica genetics. Due to its low yield and challenging cultivation, Nyasaland has always maintained a certain understated rarity and purity. --- Arabica Coffee Varietal - SL14 SL14 is an Arabica varietal selectively bred in the East African highlands. To address the vulnerability of traditional varietals to climate change and diseases, researchers used Central African Arabica as a base to develop this variety, which balances resistance, stability, and flavor potential. Today, it has become an important partner for smallholder farmers in many African growing regions. Within coffee farms, SL14 is known for its adaptability and consistent yield. In the cup, it offers a pleasing balance—a style that is easy to drink, expansive, and approachable. The charm of SL14 lies in its balance. It's not as wild as some heirloom varieties, nor as bland as high-yield commercial types. It sits perfectly in between—clean, stable, elegant, with the refreshing character unique to the East African highlands. --- Arabica Coffee Varietal - SL28 Through cross-breeding of Bourbon descendants, new varieties "SL28" and "SL34" were developed, renowned for their excellent flavor profiles. SL28 and SL34 are coffee varietals from Kenya, named and cultivated by the Scott Laboratories (SL Laboratories) in the 1930s. SL28 possesses Bourbon, Mocha, and Typica lineage. The objective in breeding SL28 was to achieve high quality while also conferring resistance to pests and diseases. Although SL28's yield was not as high as initially anticipated, it exhibits wonderful sweetness, balance, and complex flavors, with distinct characteristics of citrus and plum. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Processing_740.jpg Coffee Processing This refers to the process of transforming ripe red cherries into dried green beans. Each processing method has its merits and drawbacks, influenced by the origin's natural environment and specific requirements. Consequently, each region adopts processing methods best suited to its conditions. The batches on this product page utilize either washed or anaerobic natural processing, briefly described below. 【Washed Process】Washed / Wet Processed Also known as wet processing, this method involves removing the skin and pulp from the coffee cherries before drying. The beans are then fermented in water tanks to remove the mucilage, followed by washing and drying in the sun or with machines. The washed process yields a cleaner, crisper cup with a lighter body compared to the natural process. It typically presents brighter flavors and the vibrant acidity essential for specialty coffee. While fruit notes are present, they are often more distinct and easier to discern. ---- 【Anaerobic Process】In a sealed container, coffee cherries are placed in an anaerobic environment created by carbon dioxide. The low-temperature environment slows down the decomposition of mucilage sugars, allowing the pH to decrease more gradually. This extended fermentation develops enhanced sweetness and a more balanced flavor profile. Slow, prolonged fermentation contributes to a rounder mouthfeel and avoids unpleasant dryness or acetic acid. The sealed environment also minimizes the volatilization of aromatic compounds. Following anaerobic processing, a sun-drying phase is then applied. 【Natural Process】Natural / Sundried / Dry Processed Also known as sun-dried or non-washed processing, this is the most traditional and common method. No water is used during processing. Originating in Ethiopia, harvested coffee cherries are sun-dried before hulling, with the seeds still inside. During prolonged sun exposure, the beans absorb flavors from the skin, pulp, and mucilage, resulting in a fuller sweetness, richer body, and the development of unique aromas. Coffee producers place all the cherries on drying beds under the sun, which can be patios or raised platforms. Over a period of 3-6 weeks, the coffee ferments, and producers turn them to ensure even drying and prevent spoilage. During this time, the sugars within the fruit and the mucilage adhering to the seeds create flavors and add sweetness. Once the coffee is dried, machines are used to separate the dried husk and pulp from the seeds. Coffee processed naturally is juicy and syrupy, making the effort truly worthwhile. The process of performing anaerobic fermentation on the whole coffee cherry followed by sun-drying is known as Anaerobic Natural processing. The anaerobic conditions allow for the generation of more aromatic compounds during the fermentation process. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Roasting_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_filter_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_GoldCup_QRcode_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pour_Over_Coffee.jpg Manufactured by Justin Enterprise Co., Ltd. Phone: 03-358-6611 Address: No. 30, Lane 120, Daxing Rd., Taoyuan Dist., Taoyuan City 330, Taiwan (R.O.C.) ▶ Our products are covered by NT$10 million product liability insurance. ▶ Food Business Registration Number: F-165601955-00000-0 ▶ Coffee Quality Grader (Q Grader) for cupping and quality control. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QGrader_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QA_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Rakuten_Evaluation.jpg ※ Gift bags are not included with this product. If you require a gift bag, please purchase one from the [Gift Bag Add-on] page. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_2side_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_content2_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/shipping_740_pinkoi.jpg