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: SL14, SL28, and Blue Mountain

How to Brew

• Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes. The light body and floral notes shine with a clean pour over.
• French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4 minutes, then press slowly.
• Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds.
• Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge.