Bugimotwa

Quick Guide

Best for: espresso, filter, and black coffee.

Taste: white peach, floral, raw sugar sweetness finish

Choose this if: you want comforting coffee with floral, gentle acidity, and a satisfying body.

BUGIMOTWA

MASL : 1,700 ~ 2,100

PROCESS : WASHED

VARIETY : SL14, SL28 & Nyasaland

REGION : KABEYWA , Mt ELGON

CUP PROFILE : WHITE PEACH , FLORAL , RAW SUGAR

Keeping a sweetness overall tone with a 212 degree drop temperature, while controlling heat very precisely to preserve a lasting fruity and well balanced sweetness.

The dry aroma of BUGIMOTWA opens with a sweetness and hint of floral character.

In the cup, it shows an exceptionally high level of sweetness, led by stone fruit acidity and a soft raw sugar sweetness.

Our journey has just begun.

Thank you for joining us.

Recipe Guide

Espresso- 22 g dose , 60 g yield(25 to 30 seconds extraction)- Best with a 21 g basket if available

V60

- 15 g in , 240 g water 1 to 16 ratio

(2:00 to 2:30 minutes total brew time)

Aeropress- 15 g in , 260 g water (One Pour) 1 to 17.3 ratio(1:00 minute immersion 1:00 minute press slowly)

ABOUT COFFEE

The coffee was grown on the slopes of Mt Elgon - a dormant volcano located in Kapchorwa in the east of Uganda.

Literally translated from the local dialect as ‘Home of Friends’, Kapchorwa has a long history of arabica coffee production and is linked directly to coffee producers in Kenya - located on a smaller portion of the very same Mt Elgon and producing some of the highest quality coffee on the market. With strong diurnal temperature variation and two rainy seasons the region possesses optimal conditions for slow coffee development and an amazing environment of waterfalls and lush vegetation. Despite this ability to grow incredibly high quality coffee, exports of Ugandan coffee have previously only been to the commodity market - due mostly to a lack of access to specialty markets, knowledge or pre-financing and a decentralised post-harvest supply chain. All of which we are working to overcome.