Chipp Coffee Co - Highwire Blend [TRADITIONAL]

Origin

Brazil and Uganda

Variety

Yellow Bourbon, SL14 and SL28

Processing

Fully washed and Pupled Natural 

Altitude

1100-1500masl

Roast Profile

Espresso

Tasting Notes

Notes of Chocolate, Sweet and Smooth

Coffee Facts

We have carefully crafted our Highwire coffee blend to be able to perform great as espresso and also smooth and delicious as a filter.The blend is made up of Brazilian, and Ugandan coffees, all roasted to bring forward their best flavours.

This beautiful regional coffee is produced by several small-holder farmers who are members of the Cocarive Co-operative in Carmo de Minas.

The coffees going into this regional lot have been carefully selected for their variety and quality which is then processed by Cocarive.
There are a growing number of farms in Brazil that are focusing more and more on overall cup quality rather than just volume. By approaching the growing, harvesting and processing with a higher attention to detail the overall quality of the coffees these smallholder farmers can produce has been outstanding.

This wonderful coffee is made from the Katanda farmer's community in the Kasese district, located in the southernmost part of the Rwenzori mountain range and processed by Agri Evolve.

The Katanda community is situated near the main coffee station at Nyabirongo in the southern part of Kasese District. Agri Evolve have a strong connection with their community, as they supported the establishment of a clean water supply for them in 2020. The Katanda community consists of 1000 smallholder farmers who cultivate coffee on small parcels of land ranging from 1 to 4 acres. Covering a wide area within the foothills of the Rwenzori Mountains, the Katanda farmers community in Kasese district has altitudes ranging from 1300 to 1600 masl.

The cherries are harvested and collected from 3 central buying centres and then delivered to the Nyabirongo washing station during the main and fly harvests. Upon arrival at the Nyabirongo washing station, the coffee cherries are pulped and fermented in large tanks for approximately 24 hours. After washing, the resulting "parchment" is dried either on raised beds or mechanically, depending on various factors. Once fully dried, the parchment is stored in our warehouse until it is ready for export. It is then hulled, graded, and bagged.

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