[UGANDA] BUGIMOTWA WASHED

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Quick Guide Best for: espresso, filter, and black coffee. Taste: white peach, floral, raw sugar sweetness finish Choose this if: you want comforting coffee with floral, gentle acid ity, and a satisfying body. Roast date: shown clearly in the size option. We believe roast dates should be visible, honest, and easy to check. BUGIMOTWA ORIGIN : UGANDAWASHING STATION : BUGIMOTWA MASL : 1,700 ~ 2,100PROCESS : WASHEDVARIETY : SL14, SL28 & NyasalandREGION : KABEYWA , Mt ELGON CUP PROFILE : WHITE PEACH , FLORAL , RAW SUGAR Keeping a sweetness overall tone with a 212 degree drop temperature, while controlling heat very precisely to preserve a lasting fruity and well balanced sweetness. The dry aroma of BUGIMOTWA opens with a sweetness and hint of floral character. In the cup, it shows an exceptionally high level of sweetness, led by stone fruit acidity and a soft raw sugar sweetness. We have included a recommended recipe below. Following this guide will help you enjoy the best possible expression of this single origin. Our journey has just begun. Thank you for joining us. (For all our coffees, we recommend a degassing period of 3 to 4 weeks from the roast date, with the coffee being ideal to enjoy after this period.) Recipe Guide Espresso- 22 g dose , 60 g yield(25 to 30 seconds extraction)- Best with a 21 g basket if available V60- 15 g in , 240 g water 1 to 16 ratio60 g (Blooming) - 60 g (30s) - 60 g (60s) - 60 g (90s) (2:00 to 2:30 minutes total brew time) Aeropress- 15 g in , 260 g water (One Pour) 1 to 17.3 ratio(1:00 minute immersion 1:00 minute press slowly) ABOUT COFFEE The coffee was grown on the slopes of Mt Elgon - a dormant volcano located in Kapchorwa in the east of Uganda. Literally translated from the local dialect as ‘Home of Friends’, Kapchorwa has a long history of arabica coffee production and is linked directly to coffee producers in Kenya - located on a smaller portion of the very same Mt Elgon and producing some of the highest quality coffee on the market. With strong diurnal temperature variation and two rainy seasons the region possesses optimal conditions for slow coffee development and an amazing environment of waterfalls and lush vegetation. Despite this ability to grow incredibly high quality coffee, exports of Ugandan coffee have previously only been to the commodity market - due mostly to a lack of access to specialty markets, knowledge or pre-financing and a decentralised post-harvest supply chain. All of which we are working to overcome. Show more