Ugandan coffee is not your “Typical African” mug of sweet fruity acidic tones. It is low acid, even mildly earthy and bold tasting in darker roasts. It’s our suppliers #1 best selling coffee, both roasted and unroasted. It’s one of our favorite origins to support, and here’s why:
The Bugisu co-op is the only organic certified coffee in Uganda, and it’s also Rain Forest Alliance Certified. These beans are grown near a town called Sipi Falls, which is near Victorian Falls and several other waterfalls — one of the most beautiful places in the world. The Ugandan people need our support to improve their processing mills, afford certifications, and attract larger buyers so that their industry can continue to grow and get better reputations. Supporting this co-op’s efforts is essentially supporting all of Ugandan’s specialty coffee industry, and every year this crop tastes better and gets bigger. It’s a mug of coffee you can really be happy about.
We like to do this coffee as dark roast, 25-30 seconds into rolling second cracks, and it’s a mug of coffee that tastes like a triple picked premium Sumatra Mandheling. We sometimes like it as a Full City Plus roast of 10 seconds into second cracks, and it’s a rich mug of coffee with raisin cookie, figs, brown sugar, baker’s cocoa.