PURA CEPA is a Latorre & Dutch project based on controlled processing on a microbiological level, to revolutionise the current techniques available to farmers at origin and deliver benefits for the sustainability of the industry as a whole. Pushing the boundaries of what is possible without compromising support for our growers as the backbone of the coffee industry. The core principle of the project is centered around innovation in fermentation, the drying process and sustainability. In Uganda`s highland, on the slopes of Mount Elgon on the border with Kenya, with its well-drained, fertile and slightly acidic loamy soils provides the proper terrain for Arabica. The coffee plantations extend up and down the cliff faces, making use of natural water gullies and forest cover to extract moisture from the soil.
Uganda, like other African coffee producers, grow coffees that are as unique as they are tasty and renowned in the coffee community. This syrupy coffee bursts of honey sweetness, mead, lingering black tea flavour and has a sparkling citrus overtone. We recommend a 1:2 ratio for this coffee and a brew time of 30 seconds. This coffee suits milky and black beverages.