Description
An interesting bean on its own but mainly a blender component. Adds complex dark tones and higher caffeine levels, Robusta has about 2-4 times the caffeine of arabica beans. Also a small cheat for adding crema to espresso blends, around 5-7% can make a decent difference.
Coffee in Uganda remains largely a smallholder crop. Farms are typically less than 2.5 hectares, and coffee is grown intercropped with subsistence crops rather than in a monoculture system. This smallholder structure is fundamental: Uganda is widely recognized as a major origin for smallholder coffee, with the vast majority of production coming from small farms.
While Uganda is best known for its Robusta coffee, Arabica was introduced in the early 20th century and today accounts for a smaller proportion of the country’s exports compared to Robusta. This lot is a classic Ugandan Robusta, prepared as Screen 17+, a size classification indicating larger beans, selected using sieves.
This coffee is washed, harvested between November and January, and grown at an altitude of 1900 to 2200 meters above sea level. Wet processing methods vary by region but generally include pulping the same day, a short open-air fermentation, and drying on raised beds or tarpaulins.
Tasting Notes: Medium to dark roast beans. Fuller bodied cup with lower acidity and a creamy mouthfeel. The tastes are stronger and down the earthy chocolate and spice notes alley. There is a sweeter edge to this cup and a hint of a soft fruit tone making it a bit more interesting than most robusta coffees. Smoother and less herbal than the Indian Robusta which was a pleasant surprise.
Roasting Notes: This is a solid and versatile Robusta. Even though it is washed, its appearance is more like a natural coffee, so note this coffee has a little more chaff than normal, It generally benefits from a dark to medium-dark roast to soften the woody notes and enhance sweetness. If roasting for espresso or blends, allow for sufficient development to build body; simply avoid roasting it too long to prevent it from becoming flat or burnt-tasting.
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