Origin: Uganda, Muki Fruity
Producer: Norman Mukuru
Altitude: 1800-2000 MASL
Varietal: Nyasaland, SL14, SL28
Process: 36-100 Hour Anaerobic Natural Fermentation
What we tasted: Papaya, Lime Cordial, Boozy
Best enjoyed: Filter
Our best recipe so far:
Aeropress! We love a filter method that exacerbates the boozy notes of this anaerobic coffee and Aeropress really gives the coffee some weight. Add 20g Muki Fruity with 50 grams of 92 degree water, and mix using the inverted aeropress method. After 30s add 200g more of water and let it brew for 1 minute before pressing it through into the your cup!
Origin: Uganda, Muki Fruity
Producer: Norman Mukuru
Altitude: 1800-2000 MASL
Varietal: Nyasaland, SL14, SL28
Process: 36-100 Hour Anaerobic Natural Fermentation
What we tasted: Papaya, Lime Cordial, Boozy
Best enjoyed: Filter
Our best recipe so far:
Aeropress! We love a filter method that exacerbates the boozy notes of this anaerobic coffee and Aeropress really gives the coffee some weight. Add 20g Muki Fruity with 50 grams of 92 degree water, and mix using the inverted aeropress method. After 30s add 200g more of water and let it brew for 1 minute before pressing it through into the your cup!
