Source: Uganda
Region: Mbale
Altitude: 1800–2000 m
Process: Natural
Variety: Nyasaland, SL14, SL28
Toaster: Wave
Coffee: 16 g
Water: 220 g
Grinding
Medium-fine (finer than Clever, coarser than espresso).
Water
Temperature: 92–93 ºC
Expected profile:
Medium-high body, ripe red fruit (cherry), tropical acidity (passion fruit), deep sweetness like chocolate liqueur and marmalade, long finish.
PRO TIP: If you want more juiciness and less weight, add 20-30 g of hot water (bypass) after pressing. This will open up the passion fruit and quince without diluting the sweetness.
Explore different coffee methods and learn how to make coffee at home, from V60 to espresso. Discover how each extraction method brings out unique aromas and flavors.
Coffee is much more than the drink, be it espresso or filter coffee. The coffee process begins with the cherry on a plant at origin. Let's uncover the secrets that transform the bean of this cherry into coffee and into unique sensory experiences in the cup.
Analyzing an espresso requires analyzing these 4 attributes: The aroma, taste, body and flavor.
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