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Monastery Coffee

Bugimotwa (Washed) - Uganda

Bugimotwa (Washed) - Uganda

Apricot, Honey, and Speculaas biscuits



Regular price $20.00 NZD
Regular price Sale price $20.00 NZD
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Size
Grind
Roast

This coffee is the result of a research project and public-private sector partnership in Uganda aimed at improving the food security of coffee growers and their families through increasing the quality of their coffee and creating access to high value export markets. Monastery's head roaster Adam was part of this ground breaking project team on the slopes of Mt Elgon. 

After passing their quality assessment stage (which occurs within eight hours of cherries being picked) the coffee is floated and then left to rest (still 'in cherry') for 36-42 hours in sealed drums, after which it is pulped (using well maintained and clean equipment) and then fermented dry (not submerged) for 36-42 hr. Finally, the coffee is washed twice with clean water and dried on raised beds. The coffee is dried slowly with meticulous stirring for two to four weeks until it reaches 10.5% moisture, after which it is stored in GrainPro until dry milling.

Region: Kabeywa, Mt Elgon
Country: Uganda
Elevation: 1,700 - 2,100m
Variety: SL-14, SL-28 & Nyasaland
Processing: Washed

PLEASE NOTE: Monastery Coffee process orders on a Monday, Wednesday and Thursday. Coffee is always shipped within 7 days of roasting. 




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  • Roast Profile

    Roast Level
    Light
    Brewing methods recommended
    Espresso Moka pot Pour over Aeropress Drip coffee
    Features
    Single origin Single Origin
    Organic Best served Black
  • Brewing Guide

    Not available

  • Taste Profile

    Rich & Smooth Rich & Smooth
    Tasting Notes

    Apricot, Honey, and Speculaas biscuits

    Acidity
    Sweetness
    Body
Monastery Coffee

Roaster

Monastery Coffee

Monastery Coffee are a small batch roaster of traceable coffee, based in Adelaide, South Australia.

As a roaster, Monastery Coffee feel it is their role to firstly, roast only to preserve and highlight the individual qualities inherent in each coffee due to the meticulous work of the producers, and secondly, to make sure the consumer knows who the producers are and where the coffee came from.

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