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HomeCoffeesEspresso Sipi Falls Red Honey
Mount Elgon · Uganda

Espresso Sipi Falls Red Honey

Red Honey SL14, SL28, grown at 2200 masl

Roasted by KABO Rösterei und Kaffeebar

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryKABO Rösterei und Kaffeebar· Überlingen, Germany
Washing StationChesiyo Washing Station, Mount Elgon, Uganda✓
Producer—
ProcessRed HoneyUnser Kaffee wurde auf der Chesiyo Washing Station als Red Honey aufbereitet✓
Harvest—
Altitude2200 masl✓
ClimateSubpolar oceanic
VarietiesSL14, SL28✓
RoastEspresso✓
Tasting notesBlackberry, Cocoa, Forest honey✓

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

Flavor Profile

3NOTES
  • Blackberry
    Fruity › Berry › Blackberry
  • Cocoa
    Nutty/Cocoa
  • Forest honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Washing Station

    Chesiyo Washing Station, Mount Elgon, Uganda

  2. Roastery

    KABO Rösterei und Kaffeebar

  3. Coffee· viewing

    Espresso Sipi Falls Red Honey

Keep exploring the atlas

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

Tastes similarFilterkaffee Sipi Falls Red HoneySipi Falls, Double Honey Anaerobic NaturalUganda Sipi FallsZesui Uganda EspressoSipi Falls Organic Sl28 Sl14 Natural EspressoSipi Honey 23More from this farmChesiyo Washing Station3 moreSame variety, exploredSL14219SL281494Similar flavour profileBlackberry, Cocoa, Forest honey1366Same processRed Honey142From the same originUganda329More from this roasterKABO Rösterei und Kaffeebar23 coffees
Community

Brew recipes

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

ProcessRed HoneyAltitude2200 maslRoastEspresso
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