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Sourness
Bitterness
Saturation
Fragrance
Coffee to water ratio: 18:300
Temperature: 96°C
50 g water – 30 seconds bloom
● 150 g at 0:30
● 50 g at 1:20
● 50 g at 1:50
Total brew time: 3:30
Temperature: 93°C
Coffee: 18 g
Yield: 40 g
Brew time: 25 seconds
Uganda Bugisu smells like prunes coated in dark chocolate… and yep, from the very first sip you know: not falling in love with this cup should be illegal.
Washed processing and elevations of 1,800–2,200 metres on the slopes of Mount Elgon give this coffee a clean, deep profile. In the cup: juicy prunes, lightly sun-dried tomatoes (yes, it sounds wild — trust us, it’s magic), followed by a generous wave of cocoa.
The Bugisu Cooperative was founded in 1954 as a response to the struggle for control over coffee production on Mount Elgon — one of Uganda’s finest coffee regions. Over time, Bugisu became a symbol of quality, unity and the strength of small producers, with its name now synonymous with top-tier Ugandan coffee.
Today, Bugisu coffee comes from smallholders on the western slopes of Mount Elgon, grown and processed using traditional methods. Kawacom, one of the country’s leading exporters, supports these farmers while preserving the region’s heritage and consistent quality.
So when you drink Uganda Bugisu, you’re literally tasting victory, unity and a flavour protected for generations.
When you buy 1 kg of coffee, a 5% discount is already included in the price.
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