Uganda Kisoro Estate Anaerobic Natural
Summary
A microlot from Kisoro Estate in the volcanic Kigezi Highlands of southwestern Uganda, grown at 1800 MASL. Produced by Kenneth Barigye of Mountain Harvest, this anaerobic natural process coffee features varieties SL14, SL28, Nyasaland, and Bugisu. The anaerobic fermentation yields intense fruit, winey acidity, and sugary sweetness, with notes of cooked red grape, dried cranberry, brown sugar, chocolate, and caramel. This competition-grade coffee was used to win the 2025 Uganda Barista Championship.
Espresso
Ratio 1:2.2- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 27 s
Grind: fine for espresso
Distribute level before tamping. Grind finer to slow it down, coarser to speed it up.
Pour over
Ratio 1:15- Coffee in
- 23 g
- Water
- 350 g
- Time
- 3:00
- Temperature
- 95°C
Grind: medium-fine
- 0:00Bloom with 60 g of water for 45 seconds. (45 s)
- 2.Pour in slow circles to 220 g, then to 350 g.
Finish your draw-down around 3:00.
Filter
Ratio 1:16- Coffee in
- 60 g
- Water
- 1000 g
- Time
- 5:00
Grind: medium
Makes a full pot. Run a full brew cycle and serve as soon as it finishes.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Kenneth Barigye (Mountain Harvest)
- Altitude
- 1800 m.a.s.l
- Variety
- SL28, Nyasaland, SL14
- Notes
- Cranberry, Brown Sugar, Red Grape
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The roaster
Portrait is an Atlanta-based specialty coffee roaster pouring a new narrative. Since 2019, this Black-owned company has worked to make great coffee more access…
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