Organic Uganda Coffee
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Tasting Notes:
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Body: Medium to full-bodied with a smooth, syrupy texture
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Acidity: Bright and citrusy, often with a pleasant wine-like tang
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Flavor Profile: Expect a harmonious mix of dark chocolate, molasses, and ripe stone fruits like plum or apricot. Some lots, especially from the Rwenzori region, may carry hints of tropical fruit (pineapple, mango) and a touch of spice (clove or black pepper).
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Finish: Clean, lingering finish with sweet cocoa or berry-like aftertaste
Processing & Varietals:
Uganda produces both washed Arabica (mainly from Mount Elgon) and natural or dry-processed Robusta (largely from the lowland central regions). The Arabica, often shade-grown at altitudes of 1,500–2,300 meters, offers refined, nuanced flavors, while the Robusta tends to be strong, earthy, and pleasantly bitter—excellent for espresso blends.
Ideal For:
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Single-origin pour-overs
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Rich, chocolatey espresso shots
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Cold brew for a bold and fruity cup
