Good morning/afternoon/evening and welcome back for Day 7!! A whole week of Advent gone already, how quick is that going?! 

Yet again, today's coffee comes from a company that I have supported for many years, from using them in cafes, to still dreaming about their Kenyan AA from 2020. 

The coffee that I originally chose from Moon Roast was a limited edition Colombian (which I've just checked is no longer on their website, so I guess that must be a sign) however, the lovely James from Moon Roast included a sample bag of their Ugandan, and lets just say after tasting it, I was SOLD. So before we get into the UGANDAN (and not Colombian like originally planned) let's learn some more about Moon Roast as a company. 

Who are Moon Roast?

"In 2012, Francis Bradshaw, inspired by a family heritage in the coffee and tea trades spanning four generations, commissioned a Probat Coffee Roaster in a small barn in his backyard and began roasting at night after a day’s work. By the light of the moon and under the watchful gaze of the village owl, Fran set about developing roast profiles for carefully selected beans. Before long he was supplying freshly roasted coffee to local people and businesses. And so Moon Roast was born.

In 2017, Moon Roast moved to our purpose-built roastery in converted Grade 2 listed outbuildings on a working farm nearby, where an additional roaster was installed.  We also have barista training facilities and a kiosk, where our customers can purchase freshly roasted beans and a cup of expertly brewed coffee.

Team Moon Roast now numbers 10. Passionate about our craft, our time goes into exploring ethically sourced, seasonally selected Arabica beans, from various origins world wide and roasting beans to bring out the very best of their natural attributes.

Hand roasting small batches of specialty coffee every day ensures the freshest roasts reach the customers’ cup. Paying close attention to detail, we focus on rigorous cupping post-roast to discover the tastiest roast profiles and to ensure quality and consistency. 

Today Fran is blessed with the same passion and enthusiasm for coffee as Day 1 and is even beginning to get away from the roastery to visit our producers at source. This year he travelled with his son Tom, to the heart of the coffee growing region of Peru and met with farmers to experience first hand the agricultural techniques and drying processes used and understand something of the lives and environment of our producers."

So shall we deep dive into the coffee?

Uganda - Bukonzo Dream

Region: Rwenzori Mountains

Altitude: 1700MASL

Varietals: SL14, SL28

Harvest: March-May25

Importer: Omwani

Tastes: Honeydew Melon, Pear, Wine Gums

Let's Taste!

For all coffees when tasting I used a 18g/225g recipe, which I feel really brought out the best in so many of the coffees I picked for the calendar (if you have a physical WBB advent, you have 22.2g (of course I had to include angel numbers) to play around with)

This coffee immediately reminded me of gummy bears, and not just eating them savoringly, like DEMOLISHING a handful in one go kinda vibes. It also reminded me of that one espresso blend that Square Mile does (oh the one that's called sweet shop? yeah that's the one) 

It was a super juicy brew and as it cooled it had some delicious sweet acidity that was very welcomed. 

Want to try this coffee for yourself?

Click Here

Big thank you to everyone who has come back everyday to read my little rambles on the Advent I created. I can't wait for you to see (and read!) the rest. 

See you bright and early tomorrow morning

WBB x