|
Origin |
Uganda |
| Region | Bugisu |
| Farmer | Cooperative |
| Variety | Typica |
| Process | Washed |
| Roast | Medium |
| Altitude | 1,300 masl |
| Aroma | Chocolate, prunes and cloves |
| Flavour | Bakers chocolate, prunes and cloves |
| Body | Medium smooth |
| Acidity | Fruity Acidity |
| Cupping Score | 84 |
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.
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.