December 2009

Uganda Bugisu AA (Sipi Falls)

Although Uganda has been growing arabica coffee for over 40 years, it is more often associated with robusta, which is indigenous to the area.

Bugisu is a region in Eastern Uganda and the coffee is grown at moderately high elevations of up to 6 600 feet above sea level on the slopes of Mount Elgon.  Usually grown on small farms and integrated amongst fruit crops, this coffee is considered to be Uganda’s best and comes to us as a certified organic bean.

The coffee seems to have more body than some of the other East African coffees, and somewhat less acidity. It has an individual quality like no other African coffee with rustic fruit overtones, a deep huskiness, with a mild earthiness.  If you like the classic Indonesian coffees like Sumatra and Java, than Bugusi coffee will appeal to you.  It cups more cleanly than a Sumatran, probably owing to the wet processing of the coffee, but displays much of the sweet taste and good body characteristics.

As an espresso you’ll love the full bodied, syrupy tones that are accompanied with a mild acidity and citrus and earthy flavours. Don’t be afraid to make it white though, as this tends to highlight a more chocolaty flavour while still having the strength to cut through the milk so you know you’re drinking a quality cup. Rich, fat and funky were all suggestions from staff when we made up a few cups

Being a hard bean, Bugisu is very suitable for a slightly darker roast. We want to highlight all aspects inside this magnificent coffee, so just into the 2nd crack seems to ensure full bodied flavours come through without compromising the more subtle, interesting tones.

We haven’t cupped this variety since 2006 so order some today to ensure that you don’t miss out – it may not be back for another 3 years. No better way to ease the Christmas headaches than drinking a quality cup of coffee!!

Enjoy

The Koffee Purist