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HomeCoffeesSipi Falls, Anaerobic Natural
Sipi Falls · Uganda

Sipi Falls, Anaerobic Natural

Anaerobic Natural

Roasted by Five Senses Coffee

Available now· checked 18 Jun
CooperativeRoaster-stated
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Details

RoasteryFive Senses Coffee· Melbourne, Australia
CooperativeZukuka Bora, Sipi Falls, Uganda?
Producer—
ProcessAnaerobic NaturalThis beautiful lot derives from an anaerobic fermentation that promotes yeast and bacterias in the absence of oxygen, producing unique characteristics distinctive of more traditional processing methods✓
Harvest—
Altitude—
ClimateTropical savanna
Varieties—
RoastFilter✓
Tasting notespassion fruit, red currant, milk chocolate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • passion fruit
    Fruity
  • red currant
    Fruity › Berry
  • milk chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Cooperative

    Zukuka Bora, Sipi Falls, Uganda

  2. Roastery

    Five Senses Coffee

  3. Coffee· viewing

    Sipi Falls, Anaerobic Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSipi Falls, NaturalSipi Falls, Double Honey Anaerobic NaturalUganda Sipi Falls AnaerobicSipi Falls, HoneySipi FallsUganda Sipi FallsMore from this farmZukuka Bora26 moreSimilar flavour profilepassion fruit, red currant, milk chocolate1411Same processAnaerobic Natural776From the same originUganda329More from this roasterFive Senses Coffee254 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalRoastFilter
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability