The Rwenzori Mountains are in Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans and Mt. Elgon. The Rwenzori Montains are "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.
These are part of a fair trade and organic certified co-op and they meticulously hand pick, hand process, hand sort the beans. Arabica coffee only recently started being produced in this area, so the quality is not amazing, but its certainly improving and its a great cause to support. When we first started buying Bugisu beans they were mediocre at best, and each year they got better and better until they're now our 2nd best seller. These Ugandan beans are similar to Bugisu in taste, but a little bit more fruity and a little bit more earthy. We are using them as a substitute until the 2017 Bugisu crop arrives, and it's really not all that different. They roast the same and taste similar.
The starting point for this coffee would be a medium roast. Not quite into the 2nd cracks. At this level you will find a smooth sweet juicy coffee with slight raisin/chocolate tastes at the finish. We prefer it about 30 seconds into the 2nd cracks where it makes an awesome dark roast -- full body, smoothness, chocolate, dried fruit, and all-in-all deep flavor reminds us of an Indonesian coffee, but with its own sweeter African twist. At 60 seconds into the 2nd cracks, you can enjoy it as an Italian Roast, and it's a great choice because the big beans hold up very well to the high heat.
This is the April 2016 arrival. The flavor has faded recently, and it is less sweet and less complex than when it was fresh. We are eagerly awaiting the 2017 arrival which should be here by the beginning of March.
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