Roasted
08 Jan
#65 Routes Coffee Roasters
Sweet & Mellow
Tastes Like:
Lemon, Floral + Milk Chocolate.
These Ugandan beans offer a bright and aromatic cup, where zesty citrus collides with florals and smooth milk chocolate. This light roast highlights the coffee's natural vibrancy, making it perfect for sipping black, through it plays well with milk too. Processed using the yellow honey method, this coffee strikes a balance between the clean, crisp qualities of a washed process and the syrupy sweetness of a natural. After pulping, some sticky fruit mucilage is left on the beans during drying, allowing for a gentle fermentation that enhances body and sweetness while keeping the acidity lively.
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Pickup available at Brewed HQ
Usually ready in 1 hour
#65 - Mount Elgon - Routes Coffee Roasters - Uganda
250g
Brewed HQ
Brewed
263 Green Lanes
London N4 2UX
United Kingdom
Details
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Origin
Uganda
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Altitude
1800-2000m
From Routes Coffee Roasters
Mountain Harvest was founded by Kenneth Barigye in 2017. Their aim is to reshape the way the world sees and tastes Ugandan coffee through a commitment to long-term economic and environmental sustainability for the producers they work with Sironko Station is a centralized wet mill managed by Mountain Harvest at the base of Mt Elgon. Operating as a hub for innovation and research, this station is used to process cherries bought from a handful of communities in the area, which is an unusual practice in Uganda where the vast majority of coffee is processed down to parchment at the farm level. Form research in previous seasons, Mountain Harvest takes advantage of having full variable control during processing, in order to produce Honey and Natural processed microlots, as well as experimental processed nanolots. For this particular Yellow-Honey microlot, only 10 bags were produced. Red ripe cherries are pulped and placed on raised beds with full mucilage to dry in three stages. After drying for 2-3 days in an open drying space, the lot was moved to a shaded section in order to reach a moisture content of 15%. Then it was moved back to dry all the way down to 11% in the open space again.