Uganda

The coffee produced in Uganda is primarily Robusta (90%), generally treated through dry processing, good in aspect with respect to the pertaining grade, exempt from any trace of fermentation, mold, or other undesirable odors and tastes.

The cup is slightly woody and at times spicy as far as Standard Uganda coffees are concerned, FAQs are instead irregular in cupping.

Arabica coffees produced in this origin are instead quite modest compared to Robusta production (about 10%); amongst washed Arabicas it is relevant to mention the Bugisu quality, a coffee named after the region it is cultivated in at the border with Kenya, in the slopes of mount Elgon.