I had the pleasure of meeting the roaster when I bought this bag. It’s always great to meet a fellow coffee enthusiast. Although I was intrigued by the story of Nepalese monks processing the coffee using goat milk, the taste was rather unoriginal. Never trust those self-awarded SCA points on the bag.
The complex processing method - including a 6-day anaerobic fermentation, 3-week sun exposure, and washing - adds remarkable depth to the flavor profile, though it does impact the price. However, I would prefer omitting the citrus peels to maintain the coffee’s pure, unadulterated taste.
Interesting roast without any sourness whatsoever. It’s the first coffee from Uganda I’ve tried, so it’s hard to compare. Perfect for someone who dislikes surprises in their cup.
Lesson learned - don’t fall for the “tastes like sauerkraut” gimmick. Most of the coffee ended up as waste, as it was barely drinkable.