Uganda | Single Origin

Our Uganda Single Origin Coffee is best described as a smooth, delicate, and naturally layered medium roast with semi-sweet chocolate, gentle florals, dark cherry, toasted hazelnut, and a clean fruit sweetness.

Semi-sweet chocolate gives the coffee a smooth foundation without making it taste heavy. A delicate floral quality rises through the chocolate, followed by dark cherry and other ripe fruit flavors that add natural sweetness through the middle of the cup. Toasted hazelnut complements the chocolate before a mild, grain-like sweetness carries everything into a clean and gently lingering finish.

Customers report tasting dark cherry, ripe fruit, semi-sweet chocolate, toasted hazelnut, and a subtle grain-like sweetness. Pour over keeps the florals and fruit clearly defined while preserving the chocolate underneath. Standard drip produces a balanced combination of chocolate, fruit, and hazelnut, while French press develops greater body and places more emphasis on the chocolate and darker fruit. Espresso concentrates the semi-sweet chocolate and toasted hazelnut and works especially well in a latte.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its chocolate, fruit, floral character, and aroma to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium
Coffee Type: Single Origin Arabica Coffee
Origin: Sipi, Kapchorwa District, Uganda
Bean Species: Arabica
Coffee Varieties: Bourbon, SL14, SL28, and Blue Mountain
Processing Method: Fully Washed and Sun Dried
Growing Altitude: 1,500–2,500 Meters
Producer Tasting Profile: Floral Character, Chocolate, and Dark Fruit
Customer Reported Tastes: Dark Cherry, Ripe Fruit, Semi-Sweet Chocolate, Toasted Hazelnut, and Grain-Like Sweetness
Acidity: Mild
Body: Light
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The chocolate, cherry, ripe fruit, floral, hazelnut, and grain-like characteristics develop naturally from the coffee beans, growing conditions, processing method, roast, and preparation.

This coffee is grown in the Sipi region of Uganda’s Kapchorwa District at elevations between approximately 1,500 and 2,500 meters. The cooler conditions found at higher elevations allow the coffee cherries to mature more slowly, supporting greater sweetness and a more layered flavor.

Bourbon is an Arabica variety commonly associated with sweetness and balance. SL14 and SL28 are also Arabica varieties known for producing structured fruit and aromatic complexity, while Blue Mountain can contribute a smooth, mellow quality to the finished cup.

The fully washed process removes the fruit surrounding the coffee seeds before drying. This produces a cleaner flavor and prevents the coffee’s delicate floral and fruit qualities from becoming muddled. Sun drying then gradually reduces the moisture in the beans before they are prepared for roasting.

The medium roast develops the semi-sweet chocolate and toasted hazelnut while preserving the coffee’s dark cherry, ripe fruit, and delicate floral character. Its mild acidity keeps the brighter flavors from becoming sharp, while its light body allows the individual layers to remain easy to distinguish.

Customers report dark cherry and ripe fruit followed by semi-sweet hazelnut chocolate. Those flavors give the coffee enough depth to remain satisfying without burying the floral character beneath a heavy body or excessively dark roast.

Best Brewing Methods:

1. Pour Over: Produces the clearest expression of the floral character, dark cherry, ripe fruit, semi-sweet chocolate, and toasted hazelnut. Paper filtration complements the coffee’s naturally light body and keeps each flavor distinct.

2. Standard Drip: Creates a smooth and balanced everyday cup with chocolate, dark fruit, gentle florals, and hazelnut. It provides slightly less separation than pour over but keeps the complete flavor profile intact.

3. French Press: Gives the coffee more body and emphasizes semi-sweet chocolate, toasted hazelnut, and dark fruit. The heavier texture softens some of the delicate floral character but creates a richer cup.

4. Espresso: Concentrates the semi-sweet chocolate and toasted hazelnut while giving the cherry flavor greater intensity. It works especially well in a latte, where the chocolate and nutty qualities remain noticeable through milk.

5. AeroPress: Produces a smooth, concentrated cup with greater emphasis on chocolate and fruit sweetness. A shorter brewing time keeps the coffee from becoming dry while preserving more clarity than French press.

6. Cold Brew: Creates a mellow cup with softened acidity and greater emphasis on chocolate, hazelnut, and ripe fruit. It reduces the floral character and some of the clean flavor separation that makes this coffee distinctive.

Based on customers reporting dark cherry, ripe fruit, semi-sweet chocolate, toasted hazelnut, and gentle sweetness, Pour Over is our winning brewing method. Paper filtration allows the cherry and floral character to remain clear while preserving enough chocolate and hazelnut to keep the cup balanced. Standard drip is our best everyday alternative, while French press is the stronger choice when you want more body and deeper chocolate flavor.

Pour Over Brewing Instructions:

Use approximately 4 level tablespoons of coffee with 12 fluid ounces, or 1½ cups, of water.

Heat fresh, filtered water to approximately 195–200°F.

Use Level 2 Standard Grind or grind whole beans to a medium consistency. Place the coffee in a V60, Chemex, or other paper-filtered brewer after rinsing the filter with hot water.

Pour approximately 1½ fluid ounces, or 3 tablespoons, of water evenly over the grounds. Let the coffee bloom for approximately 30–45 seconds.

Slowly pour in the remaining water using small circles until you have added all 12 fluid ounces. Aim for a total brewing time of approximately 3–4 minutes.

If the coffee tastes sour, thin, or underdeveloped, grind slightly finer or extend the brewing time. If it tastes bitter, dry, or excessively heavy, grind slightly coarser or use water closer to 195°F.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, chocolate-forward, and intense. Built for espresso machines.

Level 2. Standard: Medium grind. Smooth, balanced, and clear. Best for automatic drip machines, coffee pots, pour over brewers, AeroPress, and reusable Keurig pods.

Level 3. Coarse: Large grind. Full-bodied, smooth, and lower in perceived bitterness. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g