Uganda
Uganda is a beautiful country known as the "Pearl of Africa".
Most of the country is at an altitude of over 1,000 meters, and has a tropical savanna climate with an average temperature of 13 to 29 degrees Celsius throughout the year.
Uganda is known as the "birthplace of Robusta coffee," and about 80% of the coffee grown there is of the Robusta variety. However, with an average annual rainfall of 1,200 mm, the country is well suited to growing not only Robusta but also high-quality Arabica coffee.
Characteristics of Ugandan coffee
Ugandan coffee has a milder acidity than other African coffees.
On the other hand, it has a distinctive floral aroma and a rich, caramel-like sweetness.
It goes well with milk or oat milk, and you can also make delicious cafe au lait or cafe latte.
取扱コーヒー
ウガンダ自然栽培（Natually Grown）
Variety: Typica
Process: Washed
Roasting Level: High roast (medium roast) level 4 out of 8
Characteristics of the coffee: Naturally grown coffee grown without pesticides or chemical fertilizers, using only the rich natural environment of Uganda (sunlight, water, and soil). Not only is no fertilizer used, but the coffee beans are also grown without any plant-based fertilizer or animal-based fertilizer, which is called organic, and are characterized by a natural sweetness without any unpleasant flavors. It can be drunk without adding sugar or milk, and is popular even with people who don't like coffee.
Recommended hand drip recipe
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Prepare 14g of coffee beans, ground fine to medium size.
Prepare 85°C water. If you don't have a thermometer, pour 100°C water into the kettle and wait 2-3 minutes for it to reach about 85-90°C.
Pour 30g of hot water over the powder and let it steam for 30 seconds.
After 30 seconds, pour in hot water. Adjust the speed so that at 1:00, you get 110g. *Be careful not to pour too slowly as this can result in a bitter or astringent taste.
After 1:00, pour in hot water in 2 or 3 batches until you have poured all 230ml by 2:00.
Wait until the water has completely drained. (The goal is to drain it all within 2:30-3:00.)
*If the taste is too bitter or astringent, make it a little coarser.
*Please note that the taste may vary depending on the condition of the coffee beans and the uniformity of the grind (= grinder performance).
