TASTING NOTES

BAKERS CHOCOLATE, RAISIN, BLACK PEPPER

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

A high-quality coffee from Uganda that’s graded AA (the highest grade in the country) and double-sorted, a medium-dark roast brings out the bakers chocolate flavor while leaving subtle notes of raisin and black pepper.

REGION

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

BUGISU

With elevations ranging from 1,300 to 2,600 meters throughout the region, Bugisu is well-suited for growing a hard bean that does well at dark roasts. The hard beans from this region grow slower than crops from lower elevations, and they exhibit lower acidity.

PRODUCER

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

UGANDA

Uganda is largely known for its robusta coffee, which it produces enough of to be the world’s seventh-largest coffee producing country. However, hidden gems within the country, such as Bugisu, show how great an arabica coffee Uganda is capable of.

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)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

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.

TYPICA

Typica, along with Bourbon, is believed to be one of the original coffee varietals. Typica is known for its cleanliness, body and sweetness.

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