mycuppa November 2011 Newsletter
Our bean of the month is from Uganda.
Bugisu is a region in eastern Uganda where coffee is grown at moderately high elevations (1,300 to 2,600 meters) on the slopes of Mount Elgon.
Coffees grown at altitude develop into a hard bean well suited for darker roasting.
Our arabica Bugisu AA contains considerably more body than most other East African coffees, and this body comes with lower acidity, making it perfect for straight espresso or long blacks.
We had originally intended to use this coffee in place of our Sumatrans, given the dire shortage of Sumatran raw coffees at the moment.
However, it works very well stand-alone.
At first, I was not a fan of the Uganda Bugusi.
The first roast was bland and ordinary.
After maturing for around 12 days, the Uganda Bugisi coffee bean produces a sweet, complex cup.
Available in our Single Origins section here: Uganda Bugusi.