Africa Uganda Mt. Elgon Region Zorro Hill Agri-Grand Processing Station Coffee Beans SL14 Coffee Variety

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Ugandan coffee is something of a "shy one" among African coffee-producing regions, rarely appearing in the public spotlight. The reason Ugandan coffee has been so "shy" is that Uganda has predominantly grown Robusta varieties. In recent years, with the support and development of the specialty coffee market, Uganda has also begun cultivating Arabica coffee beans. FrontStreet Coffee believes Ugandan coffee is a rising star among African specialty coffees—a coffee-producing country worth anticipating. FrontStreet Coffee has also acquired several coffee beans from different Ugandan growing regions for cupping. In this article, FrontStreet Coffee will discuss coffee beans from the Mount Elgon region.

Mount Elgon Growing Region

Mount Elgon

Mount Elgon is an extinct volcano located in the Kapchorwa Province of eastern Uganda, bordering Kenya. It is said to have once been Africa's highest peak. Local people believe that deities reside on the summit, far beyond mortal reach. When the deities are pleased, there is ample dew and rain, benefiting the entire mountainside where all things flourish with lush greenery. The Kawa members' coffee gardens are scattered across Mount Elgon. After volcanic activity ceased, a massive crater formed at Mount Elgon's summit, which later became a lake. Streams flowing down from the crater irrigate the crops on the mountainside. The volcanic soil's primary characteristics give Ugandan coffee a unique flavor profile—aromatic, mellow taste with moderate sweetness and acidity.

FrontStreet Coffee — Uganda SL14 SL28 Coffee Beans

Region: Mount Elgon

Processing Station: Sironko Highlands Processing Plant

Variety: SL14 & SL28

Processing Method: Natural processing

Sironko Highlands Processing Plant

This Ugandan coffee acquired by FrontStreet Coffee comes from the Sironko Highlands Processing Plant, which placed fourth in the 2017 TOH competition. The Sironko Highlands Processing Plant was the first organization in all of Africa to participate in an organic sustainability program. The "Hibby Organic Plan" was launched in 2002, making it the first coffee in Africa to receive UTZ CERTIFIED certification. Compost is used as fertilizer, and the plantation has good shade coverage.

What is the TOH Competition?

TOH (Taste of Harvest) is a green coffee competition initiated by the African Fine Coffees Association (AFCA). It is held annually among coffee-producing countries in Africa and is limited to coffee beans harvested during the current season. The nature of the competition is similar to America's COE (Cup of Excellence) or Panama's BOP (Best of Panama). What sets TOH apart is that in addition to national-level competitions in Africa, there are also sub-regional level and all-Africa level green coffee competitions.

Natural Processing Method

Natural

Uganda not only produces washed coffee but also small-batch natural processed coffee. This coffee bean acquired by FrontStreet Coffee uses natural processing. After the coffee cherries are harvested, defective berries and unripe/overripe cherries are sorted out. They are then directly sent to high racks to be spread out for drying. Coffee processed this way takes 25-30 days to dry. The drying process is only complete when the coffee moisture content drops to around 11%. FrontStreet Coffee believes that naturally processed coffee has higher sweetness and richer layering.

Coffee Bean Varieties & Coffee Bean Analysis

SL28 & SL14

The varieties grown by Ugandan farmers are SL14 and SL28. The SL varieties come from research and selection by Scott Lab. Kenyan coffee became world-famous because of SL28 and SL34, so the Ugandan government heavily promoted them, distributing SL seeds to farmers.

Among these, SL14 not only has excellent flavor but also possesses drought resistance, and can be harvested just two years after planting—quite suitable for farmers' needs. SL14 beans are slightly longer, greenish-yellow in color, with significant variation in bean size. SL28 features copper-colored leaves and broad bean-shaped beans with wonderful sweetness, balance, and complex, varied flavors, as well as distinct citrus and dark plum characteristics.

FrontStreet Coffee Roasting Recommendations

FrontStreet Coffee's roaster uses a Yangjia 800N roasting machine with a 600g batch size: Preheat the roaster to 200°C, open the damper to 3.5. After 30 seconds, reduce heat to 170°C, keeping the damper unchanged. The turning point occurs at 1'36", when the heat is adjusted once at 168°C. At this point, the bean surface turns yellow, the grassy smell completely disappears, and dehydration is complete. Reduce heat to 130°C and adjust the damper to 4.

At 8'45", ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly transitions to coffee aroma—this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 9'07", reduce heat to 80°C, open the damper fully to 5 (be very careful when adjusting heat—don't reduce it so much that the cracking stops). 1'50" after first crack, drop the beans at 198.4°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee cups samples 8 hours after each roasting batch. Using 200ml standard cupping bowls with a grind size that achieves 70%-75% retention on a #20 standard sieve, with 11g of coffee. Water TDS is 120ppm, water temperature is 94°C. First, grind and smell the dry aroma, then add water to fill the bowl. Confirm the wet aroma. After 4 minutes, break the crust and remove it, then proceed with flavor evaluation.

Dry Aroma: Wine aroma, roasted melon seeds

Wet Aroma: Sweet orange juice

Flavor: Citrus, berries, spices, woody notes, complex texture

FrontStreet Coffee Brewing Tips

Water Temperature: 90-91°C

Grind Size: BG #6m (fine sugar size / 80% retention through #20 sieve)

Coffee-to-Water Ratio: 1:15

Coffee Amount: 15 grams

FrontStreet Coffee uses segmented extraction, namely a three-stage pour. 30g of water for bloom, wait 30 seconds. Second pour: small water flow in circular motion to 125g, then stop pouring. Wait for the water level to drop, then slowly pour again with even speed, keeping the water level not too high. Pour again to 225g and stop. Total extraction time is 2 minutes (including bloom time).

Brewing Flavor: Fruit flavors such as citrus and berries, fermented notes, clear and bright acidity, smooth texture, spices, woody notes, complex mouthfeel.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473