{"version":"1.0","provider_name":"Slow Food Foundation","provider_url":"https:\/\/www.fondazioneslowfood.com\/en\/","author_name":"Staff Blulab","author_url":"https:\/\/www.fondazioneslowfood.com\/en\/author\/staff-blulab\/","title":"Luwero Kisansa Coffee - Pres\u00ecdi Slow Food - Slow Food Foundation","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"g0Gsi4mlm5\"><a href=\"https:\/\/www.fondazioneslowfood.com\/en\/slow-food-presidia\/luwero-robusta-coffee\/\">Luwero Kisansa Coffee<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fondazioneslowfood.com\/en\/slow-food-presidia\/luwero-robusta-coffee\/embed\/#?secret=g0Gsi4mlm5\" width=\"600\" height=\"338\" title=\"&#8220;Luwero Kisansa Coffee&#8221; &#8212; Slow Food Foundation\" data-secret=\"g0Gsi4mlm5\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fondazioneslowfood.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.fondazioneslowfood.com\/wp-content\/uploads\/2015\/04\/caffe-luwero.jpg","thumbnail_width":690,"thumbnail_height":230,"description":"After Ethiopia, Uganda is Africa&rsquo;s second largest coffee producer. While the Ethiopian highlands are the birthplace of Coffea arabica, central-east Africa&rsquo;s equatorial forests are home to Coffea canephora, more commonly known as robusta. This species is appreciated around the world in espresso blends, and it represents 85% of the coffee produced in Uganda. At altitudes of 1,200 meters, not far from the banks of Lake Victoria, the ancient robusta varieties of Kisansa and Nganda are grown in the shade of trees, such as banana and other fruit trees. In the local culture, coffee has a strong symbolic value: the coffee cherries are not just toasted, but also eaten fresh, in soups or simply chewed for their stimulating properties.Production area: Zirobwe, Luwero district; Goma and Nakifuma, Mukono district Technical partner: CSC (Caffe &egrave; Speciali Certificati; Enrico MeschiniWith the support of the Intesa Sanpaolo Fund for charitable, social and cultural donations"}