TASTING NOTES

CHOCOLATE, RAISIN, TOAST

ROASTING

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

MEDIUM ROAST

This coffee has warm, toasty flavors with hints of dried fruit and a rich mouthfeel. We roast this coffee to put just enough color on the beans that it brings out extra sweetness.

REGION

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

Mt. Elgon, Bugisu

PRODUCER

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

Various Smallholders

The Uganda Bugisu washing station has made sizeable advancements over the past 12 years, and it’s now an advanced processing facility that helps bring out Ugandan coffees’ best qualities. The washing station has an eco- pulper that’s both efficient and environmentally friendly, and all coffees are dried on raised beds located in drying houses. While many processing facilities have raised beds, few encase those beds in houses to ensure a consistent environment. In addition to its high-tech equipment, the washing station also only purchases ripe, red coffee cherries. This ensures that beans being processed will provide the highest quality flavors.

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.

SL-14, SL-28