Description
Bugisu is a region in eastern Uganda where coffee is grown at elevations ranging from 1,300 to 2,600 meters, on the slopes of Mount Elgon, an extinct volcano on the border with Kenya that is thought to be the oldest volcano on the African continent. Volcanic soils, plentiful rain, high altitude and abundant sunshine are all contributing factors to the excellent terroir of the Mt Elgon region. Bugisu are processed by smallholder farmers themselves on their plots, as opposed to the more typical central processing stations found in East Africa.
A nice classic and clean African. A bit lower acidity and fuller bodied. These beans present a more neutral tasting African best around the medium to dark roasts. Will have more character to it than your standard Brazil’s and many of the Central American coffees. Good on its own for a classic daily drinker, or a very solid base coffee for your blends.
Tasting Notes: A bit lower acidity and best from a medium to dark roast. For an African this cup is more neutral and chocolaty, has a little more character still then classic Central American offerings. Comparatively to a milder Honduran or Mexican the cup has hints of semi-sweet spice notes that create a stronger and more complex cup. Medium to dark leans it on the chocolate like side while roasting in the light-medium shows a bit nuttier of a taste. Medium roasts produce just a hint of acidity mixing with the nutty/chocolate like tones, if lucky one can detect a hint of caramel/floral along side of the more potent chocolaty spice notes. A good daily drinking choice, exotic but not too exotic; medium to full bodied and smooth, lower acidity and darker toned. Darker roasts get a bit more rough and tumble, strong chocolate and spice with hints of smoke in the aftertaste. This cup profile is always one of our favorite darker roast coffees, strong and smooth without risking sour or bitter.
Roasting Notes: A very versatile coffee and easy to roast. We would avoid the light roast level but anything past that will be tasty. Lighter roasts will have some stronger acidity but can come off a bit earthy without building the nice chocolaty tones but pushing the roast a bit further. Darker roasts work very nicely as well, smooth, strong with chocolate, spice, smoke in the cup profile.
Reviews
There are no reviews yet.