This evening I finally got around to cupping some samples of Ugandan coffee that Taylor Mork brought back from his most recent trip. Taylor is owner and green buyer for Crop to Cup coffee company.
First of all, props to me on my mad roast-to-spec skills, as demonstrated in the photo here. (Not on display: mad photography skills). That first sample there, 6073 is a tad dark, I admit. I cupped all these blind. Afterwards I caught Taylor on the phone and he revealed the identities. Coffee 6074 was my favorite: it is from Mount Elgon, and was pulped and dried at a regional processing station. Turns out that this same “5010” that everyone liked so much at our cupping at Gimme! in January. It’s got wonderful honey aromatics, with a hint of floral notes, and a really killer sweetness straight through to the finish. To Taylor I say, Buy this coffee!
I also learned something disturbing from Taylor. In Uganda, coffee is often pulped in one place and dried in another. Farmers are equipped with hand-pulping machines, but not with drying beds. They will hand-pulp the coffee and then transport it to a drying station. Sometimes not even on the same day. They do this because it’s so much easier to carry than full cherries. But this means that slimy, wet coffee, all packed together in bags, is sitting there rotting and getting moldy and god-knows-what before it is dried properly. I could taste that rotty, moldy taste in the coffee this evening…. coffee that has the potential to be as sweet and lovely as that Mount Elgon 5010/6074.
Maybe I am just really naive… I am sure Uganda can’t be the only place that does this. I put a post on coffeed asking about this. If I hear anything interesting I will post it back here.