Rich & Syrupy Seasonal Medium Roast Espresso

The Cup

As an espresso, this fully washed Ugandan lot from Kisiizi is plush and composed, with a comforting sweetness at its core. Brown sugar leads the cup, melting into rich malt tones and dried fruit notes reminiscent of sultana raisin. The East African acidity is present but restrained, adding lift and clarity rather than sharpness, resulting in a rounded, syrupy mouthfeel. Balanced and dependable, it pulls a sweet, mellow shot that’s equally satisfying on its own or paired with milk.

About The Coffee

Kisiizi washing station is located in Rukungiri, Western Uganda. Farmers who deliver their cherry cultivate coffee at 1,500 to 1,900 meters above sea level in a fertile and ideal microclimate. The station is named for the nearby village, which is called Kisiizi.

Cultivation

In the east, the fertile volcanic soil surrounding Mount Elgon volcano makes for productive coffee farms, and to the west, the Rwenzori mountains offer high altitudes perfect for Arabica cultivation.

Most farms are small, an average of 1 to 1.5 hectares on average. Most work is done by the family. Coffee is usually the primary cash crop for farmers, but most also intercrop their trees alongside plantains, bananas and fruit. This intercropped produce makes up a substantial part of the family’s diet for the year.

Harvest & Post Harvest

Farmers selectively handpick ripe cherry and deliver it to washing stations or supply chain agents near them. Cherry is carefully sorted at intake where under- and over-ripes, along with any foreign matter, are removed. In order to offer fair prices, farmers are paid the same for their quality cherry regardless of where they bring their cherries.

Quality assurance begins as soon as farmers deliver their cherry. All cherry is floated in small buckets as a first step to check quality. Cherries are then wet processed under constant supervision. Pulping, fermentation, washing, grading through channels and a final soaking are all closely monitored.

Wet parchment is sorted and any damaged beans that remain are removed. Then, parchment is moved to raised beds where it is turned regularly to ensure even drying. Parchment is covered at the hottest part of the day and overnight to prevent cracking and/or condensation. Workers also regularly inspect drying parchment and remove any damaged beans. Table are marked with tags to ensure traceability.

After drying, parchment is delivered to our dry mill in Kampala. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability.

Brewing Recipes

Espresso

Espresso brews by forcing hot water under high pressure through finely ground beans, producing a strong, full-bodied shot topped with golden crema. Moreover, in addition to enjoying it on its own, espresso serves as the base for drinks such as cappuccino, latte, and Canadiano. This method emphasizes rich flavor and smooth texture in every cup.

Recipe

• 18.5g coffee in
• 28 seconds brew time
• 43g output

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Aeropress

Aeropress brewing produces a clean, full-bodied cup with a smooth mouthfeel and rounded sweetness. The method highlights clarity while maintaining richness, resulting in a balanced coffee with gentle acidity and a lingering, approachable finish.

Recipe

• 17g medium-fine ground coffee
• 260ml water at 200°F

Steps

1. Prime the filter with hot water, then add the grounds evenly.
2. Pour 70ml water over the grounds to saturate, stirring gently if needed.
3. Continue pouring the remaining water slowly, starting at the center and circling outward.
4. Let steep for 1 minute before plunging.

French Press

French press brewing uses full immersion and a metal filter, allowing more oils and fine particles into the cup. This results in a full-bodied, textured coffee with a rich mouthfeel. Typical flavour profiles lean toward deeper, rounder notes, with pronounced sweetness, lower perceived acidity, and a lingering, robust finish.

Recipe

• 28g coarse ground coffee
• 480ml water at 200°F

Steps

1. Evenly and slowly pour 480ml of 200f water over the grounds.
2. Let the coffee steep for 4 minutes before plunging

Flavour Note

Rich & Syrupy Coffee

Rich and syrupy coffees are defined by their full body and dense mouthfeel, coating the palate with deep sweetness. Flavours unfold slowly, often leaning toward sugars, malt, or ripe fruits, with a long, satisfying finish.