Uganda has a mixed reputation in the market.
It supplies considerable volume of robusta - perhaps more than any other African coffee origin - and it also produces arabica coffees of various grades.
We love the low, brooding, chewy acid levels of Ugandan arabicas - they make superb espresso with that earthy, spicy, tobacco note that adds wonderful complexity to that popular brew method.
Ugandan coffees can be intense - rich notes of nut, plum and dark cocoa and with that low acid they are similar in some respects to Sumatran wet-hulled without the searing Indo acids and lemony acids.
Customers develop a taste for the Ugandan coffees - much like the Indian Monsoon Malabar AA, they have this earthy and herbal note that is surprisingly delicious.
This lot is from the Bugisu region and is AA grade.
Uganda coffees typically score slightly lower than other African coffees when using the traditional SCAA protocol
Earthy and rustic are possibly the best overall descriptors that apply to most Ugandan coffees.
This lot has a delightful nutty aroma with a punchy plum flavor, buttery body and a dark cocoa finish