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Origin: Uganda
Region: Bukonzo, Rwenzori Mountains
Process: Fully washed, Organic
Altitude: 1,400 – 2,000 m
Milk chocolate up front, stone fruit through the middle and a soft brown-sugar finish.
It pulls a sweet, chocolatey espresso and makes a very good cafetière, my favourite way of making it the last few foggy mornings on St.Martin’s has been in a little one cup filter coffee machine
Hand-roasted in small batches on St Martin's, Isles of Scilly
Origin: Uganda
Region: Bukonzo, Rwenzori Mountains
Process: Fully washed, Organic
Altitude: 1,400 – 2,000 m
Milk chocolate up front, stone fruit through the middle and a soft brown-sugar finish.
It pulls a sweet, chocolatey espresso and makes a very good cafetière, my favourite way of making it the last few foggy mornings on St.Martin’s has been in a little one cup filter coffee machine
Hand-roasted in small batches on St Martin's, Isles of Scilly