Uganda Kigezi Honey
Este café de Uganda lo seleccionamos junto a café de la misma variedad y cosecha procesado por los 3 métodos tradicionales (lavado, honey y natural).
Un juego sensorial que pocas veces tenemos opción de probar.
Un Uganda honey equilibrado y de compleja acidez que nos recuerda a la manzana, con aroma a bayas y flores, alta dulzura y un cuerpo jugoso y aterciopelado.
Un café vibrante y dulce
Choose your favorite method and let the coffee do its part.
For a balanced extraction we recommend a ratio of 1:16 (approx. 18 g of coffee per 290 g of water) with filtered water at 92–94 °C .
If you're using espresso, start with a 1:2 ratio, adjusting the grind and time according to the flavor you're looking for.
In filtered methods such as V60 or Chemex, try a medium grind and a total infusion time of 2:30 to 3 minutes .
Let the coffee rest for a few seconds before enjoying it: this is the moment when all the aromas open up and show themselves just as they were roasted.
Tip: Play with the grind — finer for body and sweetness, coarser for acidity and lightness
Your coffee will remain alive long after roasting, but its freshness depends on you.
Store it in a cool, dry place away from direct sunlight and heat and moisture.
Avoid the refrigerator or freezer if the container is not completely airtight: moisture alters the aromas.
Once the bag is opened, consume it within 3 to 4 weeks to maintain its notes and texture intact.
Important : Our bags have a one-way valve , which allows the CO₂ from the roast to be released without letting oxygen in.
