Brew Don’t Kill My Vibe – Uganda

brew don't kill my vibe is a natural-process ugandan coffee from ginger monkey number 31, sourced from the rwenzori region. natural processing, where the cherry dries around the bean, tends to concentrate fruit sugars and produce pronounced sweetness, which tracks with the lemon and tropical fruit character listed here. rwenzori sits along the ugandan-congolese border at high altitude, conditions that support clean, well-defined acidity. the lemon note suggests brightness rather than flat sweetness, so this works well as filter coffee, brewed at a slightly lower temperature, around 90-92°c, to keep the acidity crisp without tipping into sharpness.