Our Lead Community Outreach Agronomist has been hard at work helping to train local coffee farmers about the benefits of stumping old coffee trees. Stumping old coffee trees encourages the growth of healthy, new branches, leading to a fully rejuvenated coffee garden. After stumping, the farmers are encouraged to add shade tress to protect the coffee from direct sunlight. This farmer has chosen to use Matoke, (a type of green banana tree), for his shade trees. This means he will receive bonus income from the Matoke he grows, while protecting the coffee at the same time. It’s a great feeling working within the community, really helping to make an impact on farmer livelihoods. All of the lessons and training are provided for free as part of our continuing commitment to creating sustainable coffee community.
With the rains coming down, and the our coffee trees primed for rapid growth, we’ve decided to make our own organic fertilizer using only materials commonly found on, or near, our estate. At Kingha Coffee we have recently made a commitment to reusing everything we produce when we process coffee from cherry to coffee bean. We are closing the loop and increasing biodiversity on our estate, where nothing we produce is wasted, and all our coffee is 100% homemade organic, from seed to tree to coffee cup.
Today started with 8000 kgs of freshly harvested coffee cherries chillin’ in the sun. It is going to be a busy day getting all this coffee processed…just to make things a bit busier we got pounded by rain last night, meaning a few hundred kgs of our Kingha Estate coffee is ripe and ready to be picked this morning…good thing we love a challenge 🙂
Arriving at the estate this morning we were greeted by a swarm of about 40,000 honey bees. Apparently these bees are in the middle of moving from their old home to a brand new one. The honey bees take all the honey they can carry, along with 2/3 of their old hive, and a queen, and go searching for a new home. By the end of the day today they will be gone into their new hive to start a brand new colony…hopefully they decide to stay close to our estate, because even though Arabica is self-pollinating, it definitely helps to have 40,000 bees buzzing around come flowering season.
We are very excited for the start of the 2019 coffee season. We have begun working with 2 new groups of farmers from Bujiri and Kyjura, and we are confident that great things are just around the corner. Bujiri and Kyjura are at about 1600-1800 meters above sea level, ideal elevations for growing speciality coffee. With the addition of the farmers from Kyjura and Bujiri to our farmer education program, we are well on our way to producing some truly great coffee from a previously unexplored area. Samples will be available for cupping by late February.
We are pleased to bring you a new coffee tour experience. Having just finished our busiest seasons ever, we are now launching our seasonal coffee tours complete with coffee roasting, coffee tasting and the opportunity to take home what you roast. With the rainy season drawing to a close, it’s a great time to come for a visit on our beautiful 20 acre coffee estate. Click on the flyer link below for more information…
We were recently review by Dr. Margaret, a visiting doctor in Bwindi, Uganda. Clink on the link to see what she had to say about her day at Kingha Estate:
Last week we had the pleasure of hosting Deborah Malac, the US Ambassador to Uganda, and her team, on our coffee estate. It was great opportunity for everyone to get involved in picking, processing and roasting coffee, as well as learning about what it takes to go from the coffee tree, all the way to the coffee cup. We also shared ideas around the community responsibility projects Kingha Coffee is involved in and how we can reach more and more farmers as we continue to grow. Below are a few pictures from the visit.
Check out a few photos of yesterday’s cupping we did with the team from Redemption Roasters and Great Lakes Coffee. We cupped a selection of different coffees from our estate, and from outgrower farmers, with some great results. Lots of toffee, chocolate, and citrus notes in the cup, with good acidity and brightness…we’re super pleased with how it all went, things will just keep getting better from here!
One of the founding principles of Kingha Coffee is empowering the local population through education. This photo shows one of our more established farmer groups getting some refresher training in how to sort coffee into its various qualities. The farmers then take this knowledge back to their respective villages and encourage everyone to pick only the ripe red cherries from the trees. This leads to better quality coffee, higher incomes through premium payments and, ultimately, a higher standard of living. Kingha Coffee is proud to be on the leading edge coffee farmer education in S.W. Uganda, ensuring sustainability and longevity for the next generation of Uganda’s coffee farmers.