“Farming in Uganda is challenging due to high altitudes and weather conditions.”

Bukyabo Smallholders
Uganda

SCA SCORE 86.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, medium front up heat that subsides and slowly builds up to the first crack. We focus on the fruit and chocolate expression of the coffee with integrated acidity.

PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR

There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.

That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:

“Remember when your Mom made juice from picked berries and fruits in the garden?”

That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: 

"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."

PRODUCER'S SUPPLIED NOTES 

GENESIS

SENSORY EXPERIENCE

SYNOPSIS

Mt. Elgon is an extinct volcano spread across the border of Uganda and Kenya, though its highest point, named Wagagai, is on the Ugandan side.

Coffee from Uganda is not as well known as coffee from Kenya. Mt. Elgon is partly in Uganda and partly in Kenya. The same coffee and quality from the Kenyan side, receives three times the price as the coffee originating from the Ugandan side. Mt. Elgon is the seventeenth highest mountain. Its location on the equator receives  bi-modal rainfall to keep the vegetation green all year round. Coffee farmers grow Arabica coffee at altitudes over 2,100 meters above sea level on the high slopes of Mt. Elgon. The Bukyabo subcounty in Sironko district, traditional Bugisu of Masaba ancestors, Imbalu culture (kadodi dance) and sweet flavors of traditional coffee tree varieties Nyasaland and SL-14 are not to be missed.

After harvesting the coffee cherries, they are submerged in water with the pulped coffee cherries, fermented for 24 hours and removed from the water basin. The parchment is funneled through water channels where the parchment is washed to remove the mucilage and then moved to raised beds for drying. The process is completed upon the beans reaching a moisture level of 11.5%.

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00.Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensureno grinds persist on the filter wall in the last pouring pulse.
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature.
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
• The recipe, technique and formula issingularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
  

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on 

processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

Made by Uganda
Finished in Scandinavia