NEW! Uganda, Rwenzori

Uganda, Rwenzori Mountains

Notes: Roasted Pineapple, Burnt Caramel & Tropical Fruits

Process: Anaerobic Natural

Variety: SL14 SL28

Altitude: 1400-2000 MASL

How would we recommend brewing this coffee?

This coffee shines wonderfully through filter and 'spro! 

When using this coffee for filter - start with a ratio of  roughly 1:15.5 -1:16 (We usually brew this coffee @ 16:250g)

Updosing the coffee in the brew will work really well. As this coffee is roasted relatively darker than we normally do & paired with the natural process, it extracts quite easily; so updosing a tad can really help with the finished brew.

For 'spro, We would highly recommend pulling this shot out longer than you normally would, but also coarser than you normally would. Due to the natural process and roast style of this coffee.

To counter this, grinding a tad coarser whilst till pulling it longer will help with a really clean but well textured cup. Expect this coffee to run fast, but don't compensate by grinding finer - thic can create some not great savoury tastes. 

Look for roughly 19g in : 45g - 50g out in 15-20s