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Uganda Tasting Notes

A good brewed cup of Bugisu (or “Bugishu”) coffee exhibits cupping notes similar to the desirably winey acidity of a fine East African country, with sweet chocolate flavor and rich texture. Generally speaking, the lower complexity and lighter body of Ugandan coffees makes them generally less distinguished than the finer coffees of neighbouring Zimbabwe, Tanzania, or Kenya.


The Robustas from the Lake Victoria basin are well suited to the clay-rich soils, and benefit from some high elevations in the region. They’re able to develop higher acidity than lower-altitude grown Robustas, making them a decent cup.

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