Kigezi Valley Natural
Kigezi Valley Natural
115g bag · Next shipment around Oct 31
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FINALLY, WHEAT GRASSED BLUE MOUNTAIN HAS ARRIVED. A very interesting and fairly clean natural from a high altitude region in Uganda, one of very few in the country. Mountain Harvest started working in the Kigezi Highlands, with a local producer group there called Kigezi Valley Coffee (KVC). This has been a small and very precise initiative, with only 300 smallholders belonging to KVC, but with Mountain Harvest’s full suite of expertise applied.
Process: Minimal intervention natural - Ripe cherries were delivered daily by farmers, sorted for impurities, and moved immediately to raised screen beds to dry. While drying the cherry was consistently rotated and monitored until reaching the final 11% moisture content, at which point the dried pods were transported to Mountain Harvest’s temperature controlled warehouse in Mbale to cure and stabilize for two full months.
Lavender Raspberry Gummy Bears
- Funk
- 2CleanFunky
- Intensity
- 3DelicateBold
- Processing
- 3ClassicAdvanced
- Origin
- Kigezi, South Western Uganda
- Process
- Minimal intervention natural
- Varietal
- Nyasaland
- Altitude
- 2200 masl
- Importer
- Royal Coffee
Brew it
CETO Breezy
For coffees at 1.5 funk and above.
- Brewer
- V60 · Cafec Abaca filter
- Dose
- 13 g coffee : 200 g water
- Grind
- Medium-coarse · 700 µm · 23 clicks C40
- Water
- ⅓-strength Third Wave Water Classic (or 60 ppm GH + 30 ppm KH)
- Temp
- 87°C
- Bloom
- 40 g · 1 minute
- Pours
- 5 × 40 g, fast (~10 ml/s)
- Total time
- 2:45 (last pour before 2:00)
- Rest
- 6+ weeks off roast
- 0:00Bloom with 40 g and let it sit a full minute.
- 1:00Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
- ~1:20–2:00Three more 40 g pours, each just before the bed is exposed.
- ~2:45Drawdown finishes. Serve warm or over ice; skip the flash chill.
Got a Switch? Pour the hot water in first so it cools toward 75°C, add the grounds, mix gently, steep 10 s, then open and continue from the second pour (hit 160 g after taring). The cold bloom tames fermenty notes. On a Deep27: 8 g : 120 g, 6 × 20 ml pours.
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