Uganda

Miwu

Quirky

Taste it first

In Austin? We're pouring this one at Austin Coffee Festival — come try it before you commit to a bag.

Palmer Events Center · 900 Barton Springs Rd, Austin, TX 78704Sat, Oct 17 · 9 AM – 4:30 PM CT · Sun, Oct 18 · 9 AM – 4:30 PM CT

Where to find us

Process: Washed, dry fermentation
Variety: Nyasaland, SL14, SL28

The story

Uganda doesn't get talked about like this, which is most of why we bought it. A washed coffee, dry-fermented before the wash — pomegranate and apricot up top, brown sugar underneath holding it together. The varietals are Nyasaland, SL14 and SL28, old selections that have been in East Africa longer than most of the coffee you've had from it. Clean enough to read every note, and still not what anyone expects from Uganda. Pour-over if you want the fruit, immersion if you want the sugar.

What we got

Here's what we taste.

This is what the cup reminds us of — you might get something else, and that's the fun of it. Here's where it lands on the wheel.

PomegranateFruity
ApricotFruity
Brown sugarSweet

Explore the full wheel →

Why it tastes like this

It starts with the fruit.

Before roasting, before brewing, someone decided how to get the seed out of the cherry. That choice does more to the cup than almost anything after it.

This coffee
Washed
The fruit is stripped off within hours, and the seed ferments in water before drying bare.
Clean and transparent. You taste the place it grew and the varietal, not the fruit it came in — so acidity reads sharper and the cup is easier to pick apart.
Honey
The skin comes off but the sticky layer underneath stays on through drying.
The middle ground, and the one people guess wrong. Rounder and sweeter than washed, without the fermented edge a natural can take on.
Natural
The whole cherry dries with the seed still inside it, fruit and all, for weeks.
Heavier, sweeter, unmistakably fruity — berries and jam. It's the loudest of the three, and where funk comes from when a coffee tastes wild.

How we brew it

Made for this cup.

Hoffmann V60

Clean, bright, and about as forgiving as pour-over gets — start here.

1:16.7·~4 min·Medium-fine · Comandante ~25 clicks

Brew it step by step

Also good on Auto Drip.

Brew this in the pour-over coach

Three ways

The same beans, a different cup.

We buy for versatility, so this isn't a bag that only works one way. Here's what changes when you brew it differently — and which of them we'd reach for.

We like this
Pour-over
Hoffmann V60
Water passes through the bed once and drains away.
The cleanest, most separated cup — acidity reads brightest and individual notes stay distinct. Also the fussiest: grind and pour speed both show up in the taste.
Grind
Medium-fine · Comandante ~25 clicks
Ratio
1:16.7
Time
~4 min
Brew it this way
Immersion
Hoffmann French Press
Grounds sit in the full volume of water for the whole brew, then get separated at the end.
Heavier body and more blended flavor — notes overlap rather than standing apart. Much harder to get wrong, which is why it's the forgiving one.
Grind
Coarse
Ratio
1:16.7
Time
~9 min
Brew it this way
Espresso
Espresso (Normale)
Pressure forces a small amount of water through a tightly packed bed in seconds.
Concentrated and syrupy. The same coffee reads sweeter and far more intense, and its sharper edges get louder along with everything else.
Grind
Fine
Ratio
1:2
Time
28 sec
Brew it this way