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. But that doesn’t mean it’s bad coffee!! It’s our #1 best selling coffee, both roasted and unroasted. It's one of my favorite origins to support, and here's why:
The Bugisu co-op is the only organic certified coffee in Uganda that I have found, and it's also Rainforest Alliance Certified besides! 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. Almost all of Uganda is suitable to growing coffee, but 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 in the industry. 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. It now has Organic, Fair Trade, Utz, Shade Grown and Rain Forest Alliance Certifications!
So my first recommendation is to try a dark roast of 25-30 seconds into rolling second cracks, and you’ll have a mug of coffee that tastes like a triple picked premium Sumatra Mandheling. If that’s not your thing, try a medium roast of 10 seconds into second cracks, and you have a rich mug of coffee with raisin cookie, figs, brown sugar, baker's cocoa. Really nice as a single origin coffee, and really nice as espresso also. Blend those two roasts together for a melange blend and you get a mug of coffee that appeals to both dark roast fans and lighter roast fans. The cheap price would make you expect low quality, but Uganda really is one of my favorites.
February 2019 arrival.
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