Uganda

CUPPING NOTES: Mild Acidity, Light Body, Floral, Chocolate, Dark Fruits
REGION: Sipi, Kapchorwa District, Uganda
ALTITUDE: 1,500-2,500 M
PROCESS: Fully Washed and Sun Dried
Varietals: Bourbon - Heritage Combo: SL14, SL28, and Blue Mountain

Why this mix matters

When these three grow together (often as a "field blend"), you get a fascinating profile. While SL28 brings the "punch" and high-vibrant acidity, the Blue Mountain and SL14 tend to round out the body and add a silky sweetness.

• Flavor Profile: You can generally expect notes of stone fruit (apricot or plum), red berries, and a lingering honey-like finish.
• Terroir: These varietals thrive at high elevations (1,500+ meters), where cooler temperatures slow down the cherry ripening, concentrating the sugars.
• Fun Fact: While "SL" stands for Scott Laboratories in Kenya, SL14 and SL28 actually became the backbone of the Ugandan specialty coffee revival.

Brewing Tips for our Uganda Coffee!

Since you’re dealing with high-altitude, Bourbon-heritage beans like SL28 and Blue Mountain, you’re working with dense seeds. These beans hold onto their flavors tightly and can handle (and often require) a bit more energy to extract those beautiful fruity acids and sugars.

To let that "East African sparkle" shine, I recommend using a pour-over method (like a V60 or Chemex).

1. The "Heat is Your Friend" Rule

Because these beans are dense, they can be stubborn. To get those complex acids out:

• Water Temp: Aim high. Use water between 94°C and 96°C (201°F–205°F). If you use water that's too cool, the coffee might taste "sour" or grassy rather than "bright" and fruity.
• Pre-heat everything: Rinse your filter with hot water and get your carafe/mug warm before you start.

2. The Grind Size

You want a medium-fine grind, roughly the consistency of table salt.

• The SL28 factor: SL28 can sometimes produce more "fines" (micro-dust) during grinding. If you notice your brew is stalling or taking longer than 4 minutes to drain, coarsen your grind slightly.

3. The "Bloom" is Critical

These varietals are often very aromatic.

• Use double the weight of water to coffee (e.g., 40g water for 20g coffee) for the bloom.
• Wait 45 seconds. This longer bloom time ensures the gases escape so the water can penetrate the dense grounds effectively.

4. Suggested Recipe (V60 / Kalita Wave)

Pro Tip: The "Cool Down" Test

Don't judge the coffee while it’s scalding hot! As SL28 and Blue Mountain coffees cool, their perceived acidity changes.

• Hot: You'll taste the body and sweetness.
• Warm/Cool: This is when the blackcurrant, citrus, and floral notes really "pop."

Quick Fix: If the coffee tastes too sharp or "vinegary," grind a little finer and use slightly cooler water. If it tastes bitter or dry (like tea over-steeped), grind coarser.