Description
The Rwenzori Mountains holds a special place in the world. It’s located on the border of Uganda and the Democratic Republic of Congo and was thought to be the source of the Nile river by the ancient Greeks. Now the mountain range is the source of incredible flora, some of which include coffee! This region holds the ideal conditions for coffee growth, high elevation, a good balance of humidity and dryness, and fertile soil means this area is emerging as a prominent source of consistently high-quality Ugandan green coffee. The farms in the region are small so receiving stations have been built throughout the mountain range and the cherries are then transported to a centralized wet mill, where they undergo meticulous processing and quality control. Historically, Uganda was known for producing natural processed “drugars” (dried Ugandan Arabicas), which were inconsistent and poor quality. This led to low earnings for farmers. Today, new receiving stations have revolutionized the process. These improvements are yielding higher quality coffee and have enabled farmers to earn much better prices than before.
This coffee is brought to us by smallholder farms and Kyagalanyi Coffee operates the mill for the coffee processing and export.
Farm details:
Producer: Kyagalanyi Coffee
Farm/Co-op: Smallholder Farms
Region: Rwenzori
Country: Uganda
Altitude: 1700-2200 m
Process: Natural
Varietal: SL14 & SL28
Flavor profile:
Taste: Cacao Nibs, Strawberry, Winey
Acidity: Low Plus
Sweetness: Medium
Body: Medium Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 3:05-3:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
