Bugisu AA, Uganda - Medium Roast

Bugisu AA, Uganda - Medium RoastHigh on the eastern flank of Mount Elgon, an ancient extinct volcano thought to be Africa's oldest, straddling the Ugandan Kenyan border. A community of smallholder farmers cultivates this remarkable Arabica between 1,200 and 2,200 meters. The terroir here is exceptional: nitrogen rich volcanic soils, generous rainfall, cool mountain air, and abundant equatorial sunshine combine to slow cherry maturation and deepen flavor concentration. What sets

High on the eastern flank of Mount Elgon, an ancient extinct volcano thought to be Africa's oldest, straddling the Ugandan-Kenyan border. A community of smallholder farmers cultivates this remarkable Arabica between 1,200 and 2,200 meters. The terroir here is exceptional: nitrogen-rich volcanic soils, generous rainfall, cool mountain air, and abundant equatorial sunshine combine to slow cherry maturation and deepen flavor concentration. What sets Bugisu apart from much of East Africa is its tradition of on-farm processing; rather than relying on centralized washing stations, each producer hand-picks, pulps, ferments, and sun-dries their own cherries on patios and raised drying tables, lending a personal craftsmanship to every bean. The blend of heirloom Bourbon, Nyasaland, and the celebrated Kenyan SL28 varietals delivers a beautifully composed cup, sweet, layered, and impeccably balanced with the soft orchard-fruit character of canned peach and apple weaving through honeyed sweetness and a whisper of grape on the finish.

ORIGIN: Uganda

REGION: Bugisu, Mt. Elgon (Eastern Uganda)

ROAST: Medium (16% DTR)

TASTING NOTES: Canned Peach • Honey • Apple • Well Balanced

PROCESS: Washed; sun-dried on patios and drying tables

ELEVATION: 1,200 – 2,200 meters

VARIETY: Bourbon, Nyasaland, SL28

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We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 30 days after roast.