The Bugisu producing area near the Kenyan border in northern Uganda has excellent raw beans.

Uganda (Uganda) aroma 3 minutes brightness 4 minutes mellow 4 points flavor 4 points aftertaste 4 points

Suitable for baking: Full city / Espresso is recommended to enter the second explosion, at this degree there will be a very obvious chocolate flavor, if baked a little deeper, it is quite suitable to be mixed into the Espresso formula. It takes a mature period after baking, so you will get the most complete taste after three or four days.

The Bugisu producing area in northern Uganda near the Kenyan border has excellent raw beans, and many people who have drunk Bujisu are surprised by its high quality, but Uganda has no export port because it is a landlocked country, and years of civil war in the country has caused transportation inconvenience, so the delivery of coffee is often delayed, and a large number of raw beans are exposed to the hot sun for a long time, which has a great impact on the quality. Ugandan coffee beans are exported by two major raw bean processing plants in the region (Mbale Bugisu Coffee Factory and Budadiri Coffee Factory), and the top Ugandan coffee will have the AA label. The strange thing is that the taste of Ugandan coffee is not much like that of neighboring countries (Kenya, Zambia). Instead, its heavy flavor and deep taste are a bit similar to Java coffee.