Uganda Bugisu Kudu Special A
Price range: $24.00 through $84.00
June Single Origin
For ESPRESSO
Taste Notes
Dried Plum, Berries, Chocolate
From the high altitude slopes of Mt Elgon in Uganda, this washed Typica espresso reflects the dedication of smallholder producers working at elevations between 1250 and 1900 MASL. Carefully hand picked and traditionally processed, it delivers a rich and structured cup with notes of dried plum and juicy berries, balanced by deep chocolate sweetness and a smooth, lingering finish with gentle complexity.
Brewing Tips
This is a high altitude, washed coffee from the Bugisu region, meaning the beans are dense and slow grown, resulting in a naturally sweet and structured espresso. The goal is to highlight the dried plum and berry fruit character while maintaining a rich chocolate base and a clean, syrupy finish.
To get the best out of this coffee, we recommend the following starting point:
Brew Ratio
1:2
For example, 22 g in, 44 g out.
This ratio keeps the chocolate body full and rich while allowing the dried fruit sweetness to remain clear and well integrated.
Extraction Time
26 to 29 seconds.
A steady extraction helps build a syrupy texture and ensures the berry sweetness develops without turning sharp or bitter.
Temperature
93°C to 94°C
This temperature maintains balance across the cup, supporting sweetness development while preserving clarity in the fruit and chocolate notes.
From here, adjust your grind size and yield slightly to suit your machine and taste, allowing the coffee’s natural chocolate depth, dried fruit sweetness, and smooth finish to fully express itself.
Our roasting team carefully curates exceptional single origin coffee beans throughout the year, featuring a new origin each month sourced from some of the world’s most renowned coffee-growing regions. Every batch is freshly roasted in small batches to highlight the unique flavour profile of each coffee.
With a Single Origin coffee subscription, you will explore a different country’s specialty coffee every month. From rich chocolatey notes to bright fruit-forward profiles, each delivery offers a new and exciting coffee experience delivered straight to your door.
Due to our small batch roasting process and high demand for our fresh roasted single origin coffee, these coffees can sell out quickly. If your selected origin is unavailable at the time of dispatch, we will carefully substitute it with another premium single origin coffee of equal quality and flavour, ensuring you always receive an exceptional cup.
Uganda Bugisu Kudu Special A Espresso
A High Altitude Washed Typica
Overview
Uganda Bugisu Kudu Special A espresso is a washed Typica single origin coffee from the Mt Elgon region of Uganda. Grown at 1250 to 1900 MASL, this coffee delivers a dense and structured espresso with rich dried plum sweetness, vibrant berry notes, and a deep chocolate finish.
Origin and Community
This coffee comes from the Bugisu region on the western slopes of Mt Elgon in Uganda. The name “Bugisu” reflects both the local indigenous tribe and a long history of coffee production shaped by cooperative farming and community led agriculture.
Coffee production in this region is supported by the Bugisu Cooperative Union, established in 1954, which played a key role in developing Uganda’s reputation for high quality Arabica coffee.
Today, smallholder farmers across Kapchorwa, Bulambuli, and Kween districts continue this legacy, cultivating coffee on small plots of land using traditional processing methods. Export partner Kawacom works directly with these farmers to maintain quality, consistency, and traceability across the supply chain.
Washed Process and Production
This coffee is fully washed, with cherries carefully pulped, fermented, and dried using traditional smallholder methods or raised drying beds where available.
Because of this washed process, the coffee develops a clean structure and pronounced sweetness. As a result, the espresso is balanced, syrupy, and expressive without heavy fermentation notes.
Flavour Profile
This espresso delivers a rich and layered cup profile. As a result, each note unfolds clearly during extraction.
You will first taste dried plum sweetness.
Then, juicy berry notes begin to develop.
Finally, a deep chocolate finish provides balance and length.
High Altitude Advantage
Grown between 1250 and 1900 metres above sea level, this Typica benefits from slower cherry maturation.
As a result, the beans develop greater density, sweetness, and complexity. This leads to a structured espresso with clarity and depth.
Brewing Tips
This espresso performs best with controlled extraction and a balanced ratio. Small adjustments will highlight sweetness and prevent bitterness.
Also check our Brewing Techniques!
Water Temperature
Use water between 93°C and 94°C. This helps soften acidity while enhancing chocolate and fruit sweetness.
Brew Ratio
Start with a 1:2 ratio. For example, use 22g of coffee to yield 44g of espresso. This maintains structure while allowing fruit notes to shine.
Shot Time
Aim for 26 to 29 seconds. This ensures a steady extraction that preserves syrupy body and avoids dryness.
Grind Size
Use a fine espresso grind. This supports even extraction and helps develop a rich, balanced shot.
As a result, you will achieve a syrupy, fruit driven espresso with a long chocolate finish.
In the Cup
Rich, structured, and fruit forward.
This espresso delivers dried plum sweetness, juicy berry brightness, and a deep chocolate finish with a smooth, lingering aftertaste.
| Roast | Medium |
|---|---|
| Taste Notes | Dried Plum, Berries, Chocolate |
| Species | Arabica – 100% |
| Region | Uganda |
| Variety | Typica |
| Altitude | 1250 – 1900 MASL |
| Process | Washed |
| Recipes | Ratio: 1:2 – For example, 22g in, 44g out. Also check our Brewing Techniques page |
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