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.
The Bugisu is currently in short supply until the new crop comes in around the 1st of the year. So we will be blending some Dark Roasted Uganda Bukonzo with the Bugisu until then. Don’t worry… it’s still very yummy!!!
Bukonzo is from Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans. It is grown on one side of the Rwenzori Montains “the mountains of the moon”; and on the other side of the mountains is the Congo Kivu growing region. But the Ugandan side has the advantage of better infrastructure and technology and results in a higher quality export, so it’s like a really, really nice Congo.
Bukonzo is a fair trade and organic certified women’s co-op and they meticulously hand pick, hand process, hand sort the beans. This is only the second year that they have been producing/exporting specialty grade coffee, but we will continue to support them for as long as they keep producing this. It is very similar to the Bugisu — a little less chocolatey and little more fruity, a little bit sweeter, a little bit earthy.
We are roasting the Bukonzo at about 30 seconds into the 2nd cracks it makes an awesome dark roast — the full body, smoothness, chocolate, toasty, deep flavor reminds us of a clean Indonesian coffee, but with its own sweet African twist.