Uganda | Bugisu

Coffee beans from Eastern Bugisu have an intense acidity which makes them perfect for espresso roasts as they create dark chocolate flavours when roasted well.

Bugisu coffee beans are processed using a wet method that is an old school technique. This means the coffee cherries are washed and dried with fresh water so they don’t ferment before drying, which can lead to sour flavours in the end product.

The Bugisu region of Uganda is located in the southwestern part of the country, bordering with Congo and Rwanda. It also borders Lake Victoria to the north and Tanzania to the east. This region has a subtropical climate which means that it has warm temperatures year-round. The average temperature range is between 10°C during the winter months and 30°C during the summer months. Rainfall averages about 24 inches per year which makes this region perfect for growing coffee beans!

Bugisu Coffee originates from an area where three countries meet: Uganda, Congo, and Rwanda. As such, there are many different types of coffee grown there but it’s important to note that not all these coffees are grown in the Bugisu region. In fact, coffee from this region is only about 24% of Ugandan production and around 12% percent of Rwanda’s but it can be difficult to find as specialty coffees like these are not widely distributed.

Bugisu Coffee is a rare find because most producers don’t want to sell their best beans for specialty consumption and there are only a few importers. The coffee is often sold at an auction in Mombasa, Kenya or Kampala, Uganda so that the buyer can choose which beans they want to buy from many different sources; however, this is not always easy for someone who does not have experience with the process.