UGANDA Akikq NaturalUgandaAkikqNatural250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“An espresso with a twist. Use our calibration recipe 18:25:25 - 18g coffee, aim for 25g coffee over 25 seconds at 93C. Silky, deep and intense.”
Co-Founder, Coffea Circulor, Norway
SCA SCORE 85.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that subsides and slowly builds up to the first crack where we focus on the berry and fruity flavors.
|Producer||Kikobero Smallholder Farmers|
|Region||Mt. Elgon, Bulambuli, Masira|
|Aroma||Arrack, Cocoa, Nutmeg|
|Flavor||Dark cherry, Blackberry, Molasses|
|Aftertaste||Cocoa, Citrussalt, Tobacco, High|
|Acidity||Blackberry, Malic, Mid|
The coffee grown on the slopes of Mt. Elgon at an impressive altitude providing coffee cherries to flourish and nourish from the fertile soil.
Coffee from Uganda is not as well known as coffee from Kenya. Mt. Elgon is partly in Uganda and partly in Kenya. The same coffee and quality from the Kenyan side, receives three times the price as the coffee originating from the Ugandan side. This coffee grows in the hills and slopes of Mt. Elgon in Uganda. With its volcanic soil and at its 4,321m peak, it unites all the conditions for the cultivation of a great coffee. Local farmers has formed cooperatives where they plant and harvest Arabica coffee beans. Mt. Elgon is the seventeenth highest mountain in the continent of Africa and one of the ideal and best spots for Arabica Coffee in the whole world. Coffee farmers grow Arabica coffee at altitudes over 2,100 meters above sea level on the high slopes of Mt. Elgon generating interesting experiences.
For the fermentation process, beans must be stirred three times a day using clean hands as unhealthy beans that are not fit are sorted out. This particular drying process can be completed in several days, usually 5 to 30 days, depending on the weather conditions.
Kikobero has been approved by Uganda Coffee Development Authority (UCDA) as the regulating Authority under the Ministry of Agriculture and Animal Husbandry.
Optimized for espresso. Use our espresso calibration recipe 18:25:25 - 18g coffee, aim for 25g extratcted coffee over 25 seconds at 93C.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Uganda
Finished in Scandinavia