Ugandan Coffee

Expect a peak window from day 3 to about day 30 after the roast date for whole beans stored properly. Flavor remains very good up to 6 weeks, then gradually declines; pre-ground stales faster and is best within 1–2 weeks.

Degassing is the release of CO2 trapped inside beans after roasting. It affects flavor because excess CO2 repels water during brewing, causing uneven extraction and sour, hollow cups.

Practically, let beans rest: 1–3 days for most filter brews, 3–7+ for lighter roasts and espresso. You’ll see CO2 in the bloom phase as foam and bubbles; an extremely aggressive bloom typically indicates “too fresh,” while no bloom can suggest staleness. Degassing isn’t just waiting—it’s optimizing extraction for sweetness and balance.

Store whole beans in an airtight, opaque container at cool room temperature, away from light, heat, moisture, and odors. Keep them in their one-way valve bag or transfer to a vacuum or canister with a CO2 valve.

Avoid the refrigerator (condensation and odors) and only freeze if you must extend life: portion in airtight bags, freeze once, and thaw unopened to prevent moisture on the beans. If you freeze, grind and brew within a few hours of thawing for best results.

Yes! Kochere’s Safari “Coffee of the Month” subscription roasts to order and delivers on your schedule, so you never run out of fresh coffee. Choose your size and grind (whole bean, coarse, drip, fine), and explore rotating single origins and blends. Subscriptions maximize freshness and discovery.

Roasted to order coffee is roasted after you buy and shipped fresh; pre-roasted retail coffee may be weeks or months old, even with a future “best by” date.

Fresh-roasted beans deliver more aromatics, better sweetness, and clearer origin notes. Shelf-aged beans lose CO2 and volatile compounds, yielding muted, bitter, or papery flavors. Kochere’s roast-to-order approach ensures what you taste was crafted for you—not warehoused.

Small batch roasters manage variables with precision, profiling each coffee to highlight its terroir. They cup (sensory test) every roast, then iterate roast curves to lock in consistency.

At Kochere, this means a Sidamo natural with delicate fruit doesn’t receive the same thermal approach as a Brazil pulped natural. Batch sizes stay intentionally small to prevent tipping, scorching, or baked flavors, and to maintain fast from-roast-to-ship timelines.

Manual pour-over (V60, Kalita, Chemex) and high-quality auto-drip machines best showcase clarity and origin character in freshly roasted coffee. AeroPress offers quick, clean cups with endless recipes; espresso highlights body and sweetness once beans have rested.

Aim for a 1:15–1:17 coffee-to-water ratio, 92–96°C water, and filtered water with moderate hardness. For pour-over, target 2.5–3.5 minutes total time with a 30–45s bloom.

Roasted to order coffee is coffee that’s roasted only after you place your order, then shipped promptly—so you receive beans at peak freshness and flavor. It matters because volatile aromatics and sweetness fade quickly; roast-on-demand preserves clarity, origin character, and a livelier cup.

At Kochere, every batch is small-batch roasted to order, then packed in compostable bags with one-way valves. Freshness isn’t a buzzword—it’s the difference between bright, layered notes (think Sidamo’s milk chocolate and fruit or Brazil Santos’ cocoa) and a flat, papery cup. Roast-on-demand also supports precision: our roasters tune time, temperature, and airflow for each single origin, then cup and adjust in real time.