• Beans: Uganda (single origin; Arabica; 12oz)
  • Roaster: Tehila Coffee (Baltimore, MD)
  • Origin: Uganda
  • Roast level: Medium
  • Roast date: Unknown
  • Process: Washed
  • Purchase date: 11/29/2025 at 12th Annual Sykesville Holiday Market in Westminster, MD
    Freeze date: week of 12/1/2025
    Thaw date: 2/2/2026
  • First cup: 2/3/2026; last cup:
  • Tasting notes: Earthy (aroma)/Fruity/Chocolate
• V60 with Ode grinder:
  • 20g coffee / 300g water (1:15)
  • Ode: 2
  • Water at 99°C
  • Recipe: Single Cup V60 Pourover with size 2 cone, 60g bloom water and 60g pulses – finishes around 03:15

From the roaster’s Facebook page: “I’m a specialty coffee artisan devoted to crafting coffee with purpose and passion. Every bean we source is hand-selected for its flavor, quality, and story — because great coffee starts at the origin and deserves to be honored all the way to the cup.” My wife picked a bag up at the Sykesville Holiday Market back in late November. I brewed one or two cups around then, but didn’t take any notes. I then ended up freezing the rest, as I was about to go out of town, and had a surplus of beans at the time. To make a long story short, I finally took them out of the freezer yesterday. I brewed them with the same settings I used for a recent bag of Tanzania Peaberry beans, and it was a good cup. It had a smooth, round mouthfeel and good body. As with a couple of other African coffees I’ve brewed, I didn’t detect much fruitiness, in spite of the stated tasting notes. I’m wondering if a different brew method would bring more of those out. I might try a cup or two in the Switch, but probably won’t experiment much more beyond that.