UGANDA Rwenzori Donkey Natural
- Regular
- ¥650
- Sale
- ¥650
- Regular
- Unit Price
- per
【Cupping comment】
①The flavours of pomegranate and figs will make you drool.
②Dense sweetness, like raisin or strawberry jam
③Toffee-like savoury sweetness with a pleasant aftertaste
【Region】 Rwenzori Mountains National Park
【Altitude】 1,200-1,800m
【Variety】 SL14、SL28
【Process】Natural
【Roast Level】1 Light roast
【Flavor】 pomegranate, fig, raisin, strawberry jam, toffee
【From Barista】
It is just sweet from the first sip! It starts with a tangy sweetness like fig jam, and as it cools down a bit, it changes to a savory sweetness like toffee, and at the same time, a fruity and gentle acidity can be felt. Even those who do not like acidity can enjoy this shallow-roasted coffee with a soothing taste.
【Category】 インパクト重視の定番 (Impact - Standard)
Prepare to be amazed with our flagship standard blends, offering a striking impression and deep, rich flavors.
LiLo Coffee Roasters recommends these impactful coffees for an unforgettable experience.
【Start date of handling】 2023, 3 updated!
We ship coffee beans within 7 days of roasting.
About the beans, stickers and flavor illustrations that arrive
◉生産処理について
ヨーロッパを中心に輸出していた農園の為、日本ではまだ少なく珍しいコーヒー です。ドンキーとは、ウガンダのロバのこと。車が入れない様な地形でコーヒーを栽培しており、チェリーの運搬をドンキーで行うことから「ドンキーナチュラル」と命名されました。
About the processing
The coffee is a rare coffee in Japan, as it was exported mainly to Europe. Donkeys are Ugandan donkeys. The coffee is grown on terrain that is inaccessible by car, and the cherries are transported by donkey, hence the name "Donkey Natural".
◉このお豆がリロに来るまでの話（by Keita Nakamura）
ウガンダのコーヒーがキテる、という話は、実は3年くらい前から、インポーター「海の向こうコーヒー 」の山本さんと交わしていました。
ウガンダのコーヒーのポテンシャルが高いことは山本さん自身も織り込み済みでしたが、それを品質が良い状態で入手することが難しい地域だということで、なかなか買い付けまでには至らなかったという経緯がある豆。ナチュラルフレーバーがしっかりとありつつもさまざまな用途で使えて、ブレンドのベースなどでも活躍する豆でもあります。
The story of how this bean came to Lilo (by Keita, Head roaster)
I had been talking about the potential of Ugandan coffee with Mr. Yamamoto of Umi no Mukou Coffee, an importer of Ugandan coffee, for about three years.
Mr. Yamamoto himself was aware of the high potential of Ugandan coffee, but he had not been able to purchase Ugandan coffee because of the difficulty in obtaining high quality beans from this region. While having a strong natural flavor, they can be used in a variety of ways, and can also be used as a base for blends.