Uganda - Kisoro Estate - Anaerobic Natural Farm: Kisoro Estate Process: Anaerobic Natural Varieties: SL14, SL28, Nyasaland, Bugisu Elevation: 1800 MASL Region: Western Region Process:Naturals in Uganda are typically processed after being initially sorted for quality using a float tank, which allows the producer or the mill to remove defective and damaged cherries. The cherries will then be transfered to raised beds or tarpaulins to dry. It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.
Founded by Curtis Zimmerman, a former international bicycle racer who discovered Nordic coffee culture during his travels through Europe, Presta Coffee emerged in 2012 with a coffee cart before establishing itself as a roastery in 2014. Operating using a 15kg Joper Roaster with the belief that "coffee is meant to be shared," Presta has served Tucson for over a decade with a philosophy rooted in integrity and passion.
