The smell of Ugandan coffee beans the flavor of Ugandan coffee African Ugandan coffee

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Ugandan coffee

Coffee is Uganda's main export, so special care should be taken when growing, harvesting and processing this high-quality coffee, which grows in the mountains. Its cup shape is similar to that of Kenya, featuring fruit tones and a hint of spices, but light-bodied. Generally speaking, a well-balanced cup of coffee is an unusual cup. Of course it's worth a try!

Single origin-100% Uganda BUGISU Coffee: BUGISU is an area in eastern Uganda where coffee grows at medium elevations. It is more mellow and slightly less acidic than most East African coffee.

Bouquet: full-bodied, deep, full-bodied, full-bodied, nutty, with cocoa and cherry aftertaste.

Processing and roasting level: wet-process (or wash) the coffee beans and remove the fruit from the coffee beans before drying to ensure freshness and moderate acidity. Our Ugandan Bigisu beans are moderately baked by a manual baker at Teasia.

Fresh professional roasted coffee: we use the most advanced (environmentally friendly) technology to roast coffee beans in small batches to develop the unique characteristics and flavor of each kind of coffee beans. All freshly roasted coffee beans should be packaged and sealed within 24 hours to ensure maximum freshness and quality.

Storage and brewing: in order to preserve the fresh roasted flavor of coffee beans for as long as possible, we recommend that coffee beans be stored in sealed containers (or tightly sealed) and kept at room temperature. Avoid that the light will affect the taste of the coffee and put them in a cool place. In order to achieve the best results, we recommend that you grind the tea no more than 15 minutes before making it!

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