Kingha Collective 03

This coffee has a juice of stone fruit that reminds us of Nectarine followed by the sweet candy of grape gum with honey finish.

Grind Size
Instant Coffee

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Detail Product

Country: Uganda Processing: Extended Fermentation Natural
Region: Kanungu District Producer: Kingsley Griffin
Altitude: 1300-1550 masl Tasting Notea: Nectarine, Grape Candy, Honey
Varietal: SL-34, SL-28, SL-14

In 2015 Kingsley Griffin and Maha Sarraf, the founders of Kingha Coffee, decided to break from the sand dunes and high rises of Dubai to pursue a dream of combining their passion for education with their thirst for adventure. After 3 years of investing time, energy and knowledge into their coffee estate in Southwestern Uganda, Kingha Coffee is now positioned to be one of the leading high-quality arabica coffee producing estates in Uganda.

The Kingha Story

Along with a commitment to producing naturally good coffee, they also firmly believe in creating strong ties within our local community. All employees are locally hired, professionally trained and paid a fair daily age. Their estate runs weekly agricultural education programs, based on a curriculum designed by Maha Sarraf, who holds a Masters degree in education.

Kingha Estate, the farm, provides education and training programs, thereby helping farmers to produce higher yields and better quality coffee, significantly increasing their income. Kingha Coffee also works with local schools, providing clothing, school supplies, and agricultural education programs within the local community


For the Extended Fermentation Natural processed coffees, cherries are either delivered directly to the drying stations, or purchased in the local villages and transported to the central processing facility. A dedicated and specialized team manages the protocols and standards for cherry purchase, sorting and floating before buying.

The cherry is picked, sorted and sealed in a sack for 72 hours, at some point the environment is very oxygen-poor due to the CO2 created as a by-product of the fermentation process and turns the vessel "semi-anaerobic". These are usually dried without additional fermentation. Coffee cherries are laid out on the bed in specific layers, depending on the level of fermentation the producer wants to achieve. We have a separate protocol for cherry fermentation under plastic, before coffees are dried according to standard procedures for naturals

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