Bugoye Decaf

A decaffeinated coffee from Uganda: incredibly velvety with notes of cherry jam and hibiscus. Many smallholder farms, often with an average size of 1 ha, produce these varieties at an altitude of 1,700–2,200 m above sea level. The coffee was decaffeinated using the ethyl acetate method (sugar cane process) in Bremen. Ethyl acetate (EA) is derived from molasses (a by-product of sugar production). In the EA process, the coffee beans are steamed with water to open the pores, followed by circulation with the EA solution. The EA binds to the caffeine and extracts it, whilst other flavour compounds are retained.

This coffee was processed using the natural method. Upon arrival, the coffee is washed and then placed on raised drying beds in polytunnels to dry. The air is too hot to dry it outdoors uncovered, as this can cause cracks in the parchment husk. Furthermore, regular rainfall makes outdoor drying even more difficult. The coffee remains here for around 15 days, and the drying process is monitored by regularly turning the coffee and ensuring an even layer of cherries on the beds. The coffee dries until it has reached the optimum moisture content.