UGANDA Elgon NaturalUgandaElgonNatural250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Applauding Mt. Kenya with its soil, topography and climate for being able to generate a Kenya-Uganda hybrid-experience."
Founder, Coffea Circulor, Scandinavia
SCA SCORE 89.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, medium front up heat that subsides and slowly builds up to the first crack. We focus on the berry and fruity flavors with integrated and playful acidity.
|Aroma||Apple, Butterscotch, Peach|
|Flavor||Fudge, Orange, Yellow plum|
|Aftertaste||Green apple, Orange, Cocoa, Mid|
|Acidity||Lime, Citric, Mid|
Mt. Elgon is an extinct volcano spread across the border of Uganda and Kenya, though its highest point, named Wagagai, is on the Ugandan side.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. Mt. Elgon is the seventeenth highest mountain. Its location on the equator receives bi-modal rainfall to keep the vegetation green all year round. Coffee farmers grow Arabica coffee at altitudes over 2,100 meters above sea level on the high slopes of Mt. Elgon. The Kapchorwa coffee growing region is located 5 hours driving east of Kampala city.
Post harvest, the coffee cherries are laid out on raised African drying beds, stirred multiple times a day using clean hands as unhealthy beans that are not fit are sorted out. The process is completed upon the beans reaching a moisture level of 11.5%.
This lot was acquired to highlight specific varieties generated from a region. Also, how they can be interpreted with specific roasting algorithms to mimic other regions. This showcases how specific pre-conception and perceived flavors interconnect.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
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