Uganda is still a relatively quiet specialty coffee origin, especially compared to more famous neighbouring coffee producers like Rwanda and Kenya, but make no mistake: Ugandan coffee can be brilliant. The East-African nation boasts fertile soils and reliable rainfall in its highland areas. Thanks to its volcanic soil and high altitudes, the slopes of Uganda’s shield volcano, Mt Elgon, are ideal for growing specialty-grade Arabica coffee. 

This coffee, roasted by Origin Coffee Roasting, was processed at Kwigate Washing Station, located in Buginyanya sub-county in Uganda’s Bulambuli district. Kwigate is owned by Ben Mukhone, who also heads Bulambuli Kwigate Coffee (BKC), a Ugandan coffee processing and trading company dedicated to producing high-quality coffee and improving the lives of the farmers it works with. BKC not only offers workers fair prices on cherry and end-of-season bonuses, but also provides them with agronomic training and assists them with credit financing to bolster their financial stability at home. This is especially beneficial in the off-season. 

This particular lot is a mix of varieties that includes the relatively lesser-known Nyasaland coffee variety. Nyasaland is a Typica offshoot that is believed to have originated in Malawi, which was itself called Nyasaland until the dissolution of the Federation of Rhodesia and Nyasaland in 1964. Nyasaland coffee is known for having a balanced flavour profile made up of floral and citrus notes. These should be enhanced by this coffee’s anaerobic natural processing, which involves leaving whole coffee cherries to ferment in an oxygen-deprived environment prior to pulping and drying. 

Phaedon's tasting notes

It seems that, in the second half of 2024, Uganda is making its mark on the South African specialty coffee scene. All of a sudden, I'm enjoying the opportunity to taste quite a few delicious Ugandan lots, such as this one.

I've noticed some commonalities in the flavour profiles of the recent Ugandan releases. Rather than bright and sharp acidities, the new Ugandan coffees seem to have had more mellow and integrated characteristics. These have also been accompanied by sweet, malty and even nutty notes, all of which I would say this coffee has in spades. That makes this, and its Ugandan brethren easy-drinking enough for the average coffee-lover but with enough complexity to please the adventurous palate.

I found this coffee fared particularly well in paper-filtered brews, where clarity was preserved but the fairly weighty, somewhat velvety body shone through. With low acidity, plenty of sweetness and nutty notes, it was a real pleasure to drink every cup I tried.

Origin’s notes

• Flavour: Green tea, orange cake, nutmeg, chocolate, cola, honeycomb, blood orange, green melon finish
• Body: Medium
• Acidity: Red apple
• Roast: Medium-light
• Suggested brewing methods: AeroPress, siphon, plunger, espresso and milk, V60

Coffee details from Origin

• Country: Uganda
• Region: Bulambuli, Mt Elgon
• Farm: Small local farms surrounding Kwigate Washing Station (Owned by Ben Mukhone)
• Owners: Local smallholder farmers 
• Altitude: 1600-2100masl
• Varieties: Sl 14, Sl 28 Nyasaland
• Processing: Anaerobic natural