Product Description

Most coffee grown in Uganda (*0%) is of the varietal varietal Robusta (Coffea canephora var. robusta), with the other *0% comprising Arabica varietals Typica, SL *4, SL *8 and Kent. Also grown in Uganda is the Arabica cultivar Bugishu / Bugisu (Coffea arabica var. bugishu), which is grown near Sipi Falls on the western slopes of Mt. Elgon, one of Ugandas largest mountains.

Region: Uganda (Bugisu)
Growing Altitude: 1,**0 2,**0 meters
Variety: Arabica (Typica, SL *4, SL *8, Kent)
Harvest Period: October February
Milling Process: Fully Washed
Aroma: Woodsy, Orange Zest
Flavour: Orange, Fruity, Pekoe Tea
Body: Smooth
Acidity: Winey

Generally, the coffee growing regions are divided into:

West Nile (Okoro bordering on Democratic Republic of Congo and Sudan in the North West)
Northern Region (Lira, Gulu)
Eastern (Mbale, Bugisu bordering on Kenya)
Central & Southwest (Jinja, Mukono, Kampala, Masaka by Lake Victoria)
Western Region (Kasese, Mbarara also bordering Democratic Republic of Congo)
The western regions produce much of the coffees Arabicas, which grow well in the higher elevations including Mount Rwenzori (which actually gets snow at its peaks). These are naturally processed (drugars).

UGANDA COFFEE TASTING NOTES
A good brewed cup of Bugisu (or Bugishu) coffee exhibits cupping notes similar to the desirably winey acidity of a fine East African coffee, with sweet chocolate flavor and rich texture. Generally speaking, the lower complexity and lighter lighter body of Ugandan coffees makes them generally less distinguished than the finer coffees of neighboring Zimbabwe, Tanzania, or Kenya.

The Robustas from the Lake Victoria basin are well suited to the clay-rich soils, and benefit from some high elevations in the region. Theyre able to develop higher acidity than lower-altitude grown Robustas, making them a decent cup.

UGANDA BUGISHU COFFEE BEANS
This Coffea arabica coffee plant varietal (Coffea arabica var. bugishu) is grown in northeast Uganda near Sipi Falls. Bugishu coffee is distinguished by its clean flavor and distinctive aroma. Some of the best Bugishu (or Bugisu) grows on Ugandas Mt. Elgon.

A good brewed cup of Bugishu coffee exhibits the desirably winey acidity of a fine East African coffee. 

GREEN COFFEE GROWING
The harvest season for Arabica green coffees is October through February, and all year for the Robusta crop (peaking in November through February). After harvesting, the coffees are either natural washed (known locally as wugars) or naturally processed (known locally as drugars).

Interestingly, wild Robusta coffee trees can be found in Uganda due to their suitability to the climate. Theoretically indigenous to Uganda, Robusta is the largest exported coffee varietal in Uganda, which boasts the second largest export volume of the varietal in the world.

Ugandan coffees are graded either A (*5/*6 screen equal to Colombian Exelso size) or AA (*7/*8 screen equal to Colombian Supremo size).