UGANDAN Mount Elgon BUGISU AA Ugandan Mount Elgon BUGISU AA BUZZ Coffee is 100% Arabica It has been growing Arabica coffee for over 100 years. Uganda is more often associated with Robusta, which is indigenous to the area.
Bugisu is a region in eastern Uganda and coffee there is grown at moderately high elevations (1,300 to 2,600 meters) on the slopes of Mount Elgon. This makes it a hard bean, very suitable for darker roasting. Bugisu coffee has more body than most other East African coffees, and somewhat lower acidity. It seems more reminiscent of a good Sulawesi coffee than a coffee grown in view of neighboring Kenya. Perhaps it is that individualistic quality that drew us to it. One cupper describes it as having "rustic fruit tones, deep huskiness and mild earthiness". So this UGANDAN Mount Elgon BUGISU AA coffee is difficult to compare with others. It is African, but it's not. It's Indonesian, but it's not. The dry processing makes for an uneven roast, but a most complex cup. Coffee processed using the "dry" method means that the fruit is allowed to dry on the bean instead of being removed quickly after picking. This is very risky--the beans have to be constantly raked to insure that mold doesn't form (that can give the coffee a medicinal or metallic flavor) and that the coffee dries as evenly and quickly as possible. One rain shower at the wrong time can ruin everything. But when it works, the results can be wonderful. The fruit flavors are layered, tend to be more intense, and there seems to be a continually changing array of flavors as the cup cools. Some people may find this distracting and prefer a more straight forward cup. Others (like me) relish the complexity of aromas and flavors that seem to bounce all over your pallate. We think Ugandan Mount Elgon BUGISU AA BUZZ Coffee is another coffee that will make an extraordinary single origin espresso. And the Double Picked? That simply means the coffee went through two sortings for defects instead of the usual one time. Under/over ripe beans, defective beans, and debris were more carefully picked out. The result is a clearer taste profile, sort of like the clean, clear peal of a well made bell.
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