TASTING NOTES

DUTCH CHOCOLATE, RAISINS, APRICOT

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM-DARK ROAST

Reintroducing a coffee year over year is such a pleasure. This Ugandan Bulaago maintained the same profile characteristics as last year, and we know everyone loved it in the Bold profile so we chose to bring it back!

Ugandan coffees from Bulaago are well-reputed in the region. They hold up sweetness even at darker roasts. We made this a medium-dark roast to bring out deep roast flavors, while still maintaining dried fruit notes.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

BUZABITI DISTRICT, BUGISU REGION

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

BuCoFa FARMER GROUP

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

  • Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
  • Most common processing method & preferred over dry or natural processing techniques.
  • Generally produces cleaner & more consistent flavor

GRADE

The grade of the coffee bean indicates quality. The method of grading differs from region to region

AB

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

SL-14 and SL-28