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HomeCoffeesKabeywa – Natural Sundried
Kapchorwa district · Uganda

Kabeywa – Natural Sundried

Natural Sundried SL14, SL28, Nyasaland, grown at 1800 to 1900 masl

Roasted by Counter Culture Coffee

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryCounter Culture Coffee· Dallas, USA
Washing StationKawacom washing station, Uganda✓
Producer—
ProcessNatural Sundried✓
HarvestDecember 2023–January 2024✓
Altitude1800 to 1900 masl✓
VarietiesSL14, SL28, Nyasaland≈
Roast—
Tasting notesconcord grape, strawberry, cashew✓

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

Flavor Profile

3NOTES
  • concord grape
    Fruity › Grape
  • strawberry
    Fruity › Berry › Strawberry
  • cashew
    Nutty/Cocoa

Supply Chain

  1. Washing Station

    Kawacom washing station, Uganda

    Kapchorwa district

  2. Harvest

    3 varietals · Natural Sundried · 2023

  3. Roastery

    Counter Culture Coffee

  4. Coffee· viewing

    Kabeywa – Natural Sundried

Keep exploring the atlas

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

Tastes similarKabeywaKabeywaUganda Rwenzori Kisinga NaturalUganda Silverback NaturalSipi - Natural SundriedUganda Muki Fruity - naturalSame variety, exploredSL14219SL281494Nyasaland40Similar flavour profileconcord grape, strawberry, cashew698Same processNatural Sundried25From the same originUganda329More from this roasterCounter Culture Coffee131 coffees
Community

Brew recipes

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

ProcessNatural SundriedAltitude1800 to 1900 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

Harvest sourceObserved