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HomeCoffeesUganda Muki Fruity - natural
Sironko District · Uganda

Uganda Muki Fruity - natural

Natural Nyasaland, SL14, SL28, grown at 1800 to 2200 masl

Roasted by Kaffeelix

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryKaffeelix· St. Pölten, Austria
Washing StationThe Coffee Yards, Sironko District, Uganda?
ProducerNorman Mukuru
ProcessNaturalum diese in ihrer Station "The Coffee Yards" trocken (natural) aufzubereiten✓
Harvest—
Altitude1800 to 2200 masl✓
ClimateTropical savanna
VarietiesNyasaland, SL14, SL28✓
Roast—
Tasting notesMango, cherry, milk chocolate, Cashew, fig, Grapefruit✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • Mango
    Fruity
  • cherry
    Fruity › Cherry
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • Cashew
    Nutty/Cocoa
  • fig
    Fruity › Dried
  • Grapefruit
    Fruity › Citrus › Grapefruit

Supply Chain

  1. Washing Station

    The Coffee Yards, Sironko District, Uganda

    Grown by Norman Mukuru

  2. Roastery

    Kaffeelix

  3. Coffee· viewing

    Uganda Muki Fruity - natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarUganda MukiMuki Fruity UgandaUganda Muki Fruity Anaerobic Natural - 250g / Whole BeanMuki FruityUganda Mukuru Natural Filtro - PUCHEROUganda NaturalMore from this producerNorman Mukuru15Same variety, exploredNyasaland40SL14219SL281494Similar flavour profileMango, Kirsch, Milchschokolade553Same processNatural7627From the same originUganda329More from this roasterKaffeelix36 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1800 to 2200 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability