#2 Uganda Bugisu AA
$88 – $319 — or subscribe and save 15%
Roast Levels
Light: Black tea florals, red berry wine, honey
Roaster’s Choice: Honey walnut, red berries
Dark: Walnut, dark chocolate, dried cherry
Uganda Bugisu AA
Planted high up on the slopes of Mount Elgon allows the cherries here to mature slowly. Fully developing it's flavours and a uniquely thick body that stands out among East African coffees.
- Uganda
- Fully Washed
- Bourbon
- 1,300 - 2,600 Meters
Roast Profile
Light Roast
Black tea florals, honeyed walnut balanced with a winey acidity.
Roaster's Choice
A nutty and milk chocolate taste dominates over a very smooth, full-bodied brew. Hints of black tea at the finish.
Dark Roast
Very smooth and full-bodied. The dark chocolate comes with strong roasted nut taste. Reminds us of our favourite childhood chocolate.
Coffee from Bugisu is grown high up on the slopes of Mount Elgon. The coffee cherries here hail from the Bourbon varietal and definately-named-by-a-scientist-not-a-marketer varietals of SL-14 and SL-28. These varietals do particularly well at high-altitudes and harsh environments. Sharp temperature differences between the days and nights force the cherries to grow slowly over an extra-long maturation period. The result of this slow development process is higher sugar content and a thick body that is rare for an East African coffee.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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