Getting the best result from your coffee is a fun process of trial and error. The flavours of the coffee are naturally dependent on the regional and varietal flavour profiles and growing conditions, but also on the roast type and brewing methods. For this reason, the process of finding the methods that produce the best coffee from your beans, as fun and tasty as it is, can be quite lengthy.

To help you brew better and faster, we have provided some brewing recommendations!

 

Mt Elgon Gibuzale A, Uganda Tasting Notes

 

The Mt Elgon Gibuzale A, Ugandan single origin coffee is a mixture of SL14, SL28 and local Bugisu coffee, washed processed and dried first on African drying beds then mechanically dried. This coffee is very different in flavour profile to most African coffees, with more savoury notes than usual, and is primarily suited to black coffee methods such as espresso, pour over, plunger and cold brew.

 

Brewing Recommendations for Mt Elgon Gibuzale A, Uganda

 

The Mt Elgon Gibuzale A Uganda single origin coffee is a smooth and light bodied savoury coffee, which is different to other African coffees that are normally quite fruity.

This coffee works particularly well as an espresso or long black. Large milk coffees can wash the flavour out a bit, but small milk coffees like a piccolo adds a beautiful layer of creamy sweetness to the flavour. In regards to alternative brewing methods, it produces a variety of delightful flavours as a Pour Over and in the French Press. Try this coffee in a variety of methods if you can, to taste the full spectrum of flavours it can produce.

 

Espresso Recipe

 

The Uganda coffee, to put it simply, is a coffee that tastes like coffee – it doesn’t have a lot of the fruity or cocoa notes that many coffees tend to have. To be more precise, it has an almost salty quality to it and a robust savoury flavour, reminiscent of roast meat. It has a soft body, light apple-like acidity and a hint or burnt caramel in the finish.

 

Dose: 22-23g Time: 30-32 sec Shot Volume: 60ml Grind Level: Espresso / Very Fine                                                       Flavour Rating: 7/10

 

French Press Recipe 

 

The aroma of the Ugandan in the French Press is quite savoury and meaty. It begins with quite a mild acidity and light body, though it tends to linger on the palette. It has a smooth cereal or toast like flavour to start, with some pleasant salty tones. As the brew cools it develops more sweet acidity, similar to apples.

Dose: 20g Water Volume: 200ml Time: 2 mins Temperature: 90 C Bloom: 50g for 30 secs Grind Level: French Press / Very Coarse                                      Flavour Rating: 7/10

Pour Over Recipe  

 

The Ugandan single origin works wonderfully as a pour over. It features a sweet caramel aroma, a light body and finishes quickly. Flavour notes include cereal again, but with a malt twist, and a very light apple acidity from the beginning that becomes more and more sweet caramel as it cools. It also develops a hint of toasted almond in the finish as it cools as well.

 

Dose: 20g Water Volume: 300ml Time: 2:30 mins Break: No break. Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Paper Filter / Medium-Coarse                                 Flavour Rating: 8/10