Bugoye

Beschreibung

The pearl bean is a natural mutation of the coffee plant and occurs in approximately 5-10% of all coffee cherries. Instead of two paired beans, there is only one bean in the cherry.

It impresses above all with its captivating sweetness and its intense taste experience.

NOMBEKO PEARL BEAN

• Dark chocolate
• Mandarin
• Marzipan

Cup profile

• Body: Medium-strong
• Acidity: medium
• Sweetness: medium

Roasting

• Drum roasting in the Probat P12
• Roast level: Medium (First Crack)

Cultivation information

• Country of cultivation: Tanzania, Northwest
• Region: Leguruki
• Mounting height: 1400-1500 meters
• Floor: Volcanic
• Variety: Arabica
• Variety: bourbon
• Cultivation: Mixed crops, together with bananas, papayas and mangoes
• Harvest: September to December
• Processing: Washed, wet processed
• Grades: PB

Preparation recommendation

• Portafilter: 94 degrees Celsius, 18 grams, brew ratio: 2/1, 9 bar, 25-30 sec.
• Aeropress: 80 degrees Celsius, 11 grams to 200ml water, 60sec brewing time, 20sec pressing