About the bean
A unique coffee from eastern Uganda's Kapchorwa district, a region celebrated for its rugged and scenic landscape, nearby to the area's famed Sipi Falls - a series of three, very pretty, tall waterfalls - and the northern slopes of Mount Elgon - an extinct volcano, with the world's largest surface area, that first erupted more than 24 million years ago.
Unlike the bulk of this robusta-growing country, our Mount Elgon AA is a washed arabica with a medium to high body and brightness. Expect a good sweetness with notes of raisin and a resinous aroma. Creamy mouthfeel.
Roast recommendation: Medium to dark. Refer to our roasting guide here.
Altitude: 1,300 and 2,300 masl.
Variety: Typica and Kent
Fragrance/Aroma: 7.8 (all, out of 10)
Clean cup: 10
AA: Usually denotes the largest and most expensive screen size (screens are used to sort and grade beans by size).
About the bean:
Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.
To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.
Two irresistible flavour forces come together in this divine blend. And, no. We haven't added Lady Godiva chocolate to the brew, just the best beans going.For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chart View full product details