Uganda Arabica BugisuUganda
About the coffee
The hard Arabica beans originating from Bugisu are a real treasure for that dark roast. Bugisu is a region in eastern Uganda and coffee there is grown at moderately high elevations (1,300 to 2,600 meters) on the slopes of Mount Elgon. Uganda is a landlocked country in East Africa sharing borders with Kenya, Rwanda and the Democratic Republic of Congo.
About the growers
Interestingly, whilst most Ugandans prefer their tea to coffee, in the last decade things are changing and they are waking up to the wonderful aroma of freshly roasted coffee.
Uganda produces both Arabica and Robusta varieties. The Robusta's are usually sold on screen size, either as screen 18 or 15 and can offer a neutral medium bodied characteristic. The Arabicas are defined by regions, such as Bugisu, Drugar and Gemuthindu, and offer slightly different characteristics, but all with a medium fruity acidity.
Region: Mount Elgon, Bugisu
Growing Altitude: 1300- 2600 masl
Arabica Variety: Catuai, Caturra, Bourbon
Harvest Period: December-April
Milling Process: Fully washed, Shade grown, hand picked, sun dried on raised tables
Acidity: Mild Acidity, moderately bright
Cupping Score: 83.5
- Deeply flavoured, brooding, rich buttery texture and heavier in body with nutty notes and a finish of cocoa and cherry.
- Baker's chocolate with notes of prunes and cloves and finishing with a medium fruity acidity.
Select the grind type to fit your way of making coffee. To learn more about the different processes visit our Brew Guides.