Cocoa, clove, jasmine rice, smooth, herbal.
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Uganda Clarke Farm
Cupping notes
Description
Clarke Farm’s process ensures only the selective picking of ripe red cherries.
The parchment is left behind overnight in water, causing light fermentation which improves the taste of coffee.
Parchment is then sun-dried and the drying process can be finished in an eco-dryer for precision.
After drying, coffee is once more graded to ensure the best beans are selected for the market.
The onsite cupping lab allows regular analysis of the coffee to ensure consistent cupping quality from batch to batch.
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