{"title":"Uganda","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cp\u003eThe coffee grown on the East side of the country -- particularly the \u003cspan class=\"SpellE\"\u003eBugisu\u003c\/span\u003e region -- has the best reputation.  However, coffee grown on the Western side of the country in the Rwenzori mountains is increasingly improving year after year. (Bukonzo is one of the better established co-ops on the West). Uganda also grows a significant amount of robusta all over the country (their robusta is often referred to as \"drugar\")\u003c\/p\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cp\u003eIt is a versatile coffee that is best anywhere from 10 seconds into the 2nd cracks all the way up to a rip-roaring 60 seconds.  One of the most forgiving beans to roast -- it can be enjoyed at a wide variety of roast levels.  \u003c\/p\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eUganda is the odd-man out of the African coffees. Their washed-processed bean ends up tasting much more like a premium Sumatra as opposed to tasting like an African coffee. \u003c\/span\u003e\u003cspan\u003eWhen Indonesia has a poor harvest, a lot of roasters substitute partial blends of Uganda to stretch out their supply of Indonesian coffee.  The other regions grow quite a bit of robusta, but even the ones growing arabica do not yet reach \"specialty coffee\" quality, and the arabica offerings are sold as \"a robusta substitute\"\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"uganda-sipi-falls","title":"Uganda Sipi Falls","description":"\u003cp\u003eFresh 2014 crop. This coffee also comes from Sipi Falls in the Kapchorwa District and has fair trade and organic certification. But this is a smaller, special prepped lot, and it contains only coffee varietals of Riuriu 11, SL14, and SL28. As you might know, those are the varietals that the best Burundi and Kenyan coffees are grown from. Its then packed in grainpro bags for freshness and sold at a premium. \u003c\/p\u003e \u003cp\u003eI would suggest that it tastes similar to our standard Ugandan, but is decidedly better. It is sweeter and more interesting, with a taste of dried figs, and hints of toasted marshmallow and brown sugar with an herbal finish similar to what you would find in a fancy Indonesian bean. While I mostly use the standard Uganda Bugisu in blends, this special lot is solid as a standalone origin. \u003c\/p\u003e \u003cp\u003eI like this one right at Full City...not quite into the 2nd cracks yet. It tastes smooth and sweet at this level. However, you can certainly take it darker. And with the shortage of Sumatra right now, this could be an economical substitute for your Sumatra blends.\u003c\/p\u003e \u003cp\u003eAt any rate, this is the best Ugandan coffee yet to date, and it makes me excited to see them continuing to improve the quality year after year.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888845400,"sku":null,"price":4.09,"currency_code":"USD","in_stock":false}]},{"product_id":"uganda-bukonzo","title":"Uganda Bukonzo","description":"\u003cp\u003eBukonzo is from Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans. It is grown on one side of the Rwenzori Montains \"the mountains of the moon\"; and on the other side of the mountains is the Congo Kivu growing region. But the Ugandan side has the advantage of better infrastructure and technology and results in a higher quality export, so it's like a nice Congo. It's been sorted pretty well, but does have some defects if you look closely. Nothing too get too upset though.\u003c\/p\u003e\n\u003cp\u003eBukonzo is a fair trade and organic certified women's co-op and they meticulously hand pick, hand process, hand sort the beans. It is just as easy to roast as Bugisu -- a little less chocolatey and little more fruity, a little bit sweeter, a little bit earthy.\u003c\/p\u003e\n\u003cp\u003eAs a light roast, you do have a nice tangy complex mug of coffee, but no one real flavor coming out. Slightly herbal, slightly fruity, a little earthy. As a medium roast, just barely into the 2nd crack, you will find a smooth sweet fairly straightforward coffee without earthiness, but some fig and raisin notes. At about 30 seconds into the 2nd cracks it makes an awesome dark roast -- the full body, smoothness, chocolate, toasty, deep flavor reminds us of a clean Indonesian coffee, but with its own sweet African twist. At 60 seconds into the 2nd cracks, you can enjoy it as an Italian Roast, and it's a great choice because the big beans hold up very well to the high heat.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: November 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894153816,"sku":null,"price":5.92,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/909.jpg?v=1738611766"},{"product_id":"uganda-rwenzori","title":"Uganda Rwenzori","description":"\u003cp\u003eThe Rwenzori Mountains are in Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans and Mt. Elgon. The Rwenzori Montains are \"the mountains of the moon\"; and on the other side of the mountains is the Congo Kivu growing region. But the Ugandan side has the advantage of better infrastructure and technology and results in a higher quality export, so it's like a really, really nice Congo. \u003c\/p\u003e \u003cp\u003eThese are part of a fair trade and organic certified co-op and they meticulously hand pick, hand process, hand sort the beans. Arabica coffee only recently started being produced in this area, so the quality is not amazing, but its certainly improving and its a great cause to support. When we first started buying Bugisu beans they were mediocre at best, and each year they got better and better until they're now our 2nd best seller. These Ugandan beans are similar to Bugisu in taste, but a little bit more fruity and a little bit more earthy. We are using them as a substitute until the 2017 Bugisu crop arrives, and it's really not all that different. They roast the same and taste similar. \u003c\/p\u003e \u003cp\u003eThe starting point for this coffee would be a medium roast. Not quite into the 2nd cracks. At this level you will find a smooth sweet juicy coffee with slight raisin\/chocolate tastes at the finish. We prefer it about 30 seconds into the 2nd cracks where it makes an awesome dark roast -- full body, smoothness, chocolate, dried fruit, and all-in-all deep flavor reminds us of an Indonesian coffee, but with its own sweeter African twist. At 60 seconds into the 2nd cracks, you can enjoy it as an Italian Roast, and it's a great choice because the big beans hold up very well to the high heat. \u003c\/p\u003e \u003cp\u003eThis is the April 2016 arrival. The flavor has faded recently, and it is less sweet and less complex than when it was fresh. We are eagerly awaiting the 2017 arrival which should be here by the beginning of March.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895497304,"sku":null,"price":3.33,"currency_code":"USD","in_stock":false}]},{"product_id":"uganda-rwenzori-natural","title":"Uganda Natural Sipi Falls","description":"\u003cp\u003eSipi Falls is in Eastern Uganda, part of Bugisu and nearby Victoria Falls. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese are part of a motivated co-op known as Kapkwai Farmer's Cooperative and they get credit for producing this small lot of specialty-grade natural-processed coffee. It is amazing! They are growing the Kenya varietals of SL-14 and SL-28 at 4500 feet altitude. Their modern processing mill, paired with a floating tank, raised drying bed, careful sorting, and attention to moisture content has all paid off. A pound of roasted beans only has a dozen quakers in it.\u003c\/p\u003e\n\u003cp\u003eFirst cracks are a little later then you might be expecting, and in the lightest roasts, just barely out of first cracks, it reminds us of a Yemen. It has a malty, bread-like undertone with chocolate and fruit. Almost a creamy banana undertone in there. Take it another 30 seconds and it reminds us of a natural Ethiopia. Plum, cocoa, and strawberry flavors, crisp and tobacco, still malty\/bread-like flavors. Another 30 seconds and you are losing some of fruit, but it is more approachable as a coffee or an espresso --- malty, chocolatey. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: March 2024\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900412504,"sku":null,"price":4.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/ugandanat.jpg?v=1738611692"},{"product_id":"uganda-robusta","title":"Uganda Robusta","description":"\u003cp\u003eThis is an organic certified robusta, grown at lower altitude than the Mt. Elgon Bugisu coffee, but still by the same group of farmers in the Eastern side of the country. \u003cspan\u003e\u003c\/span\u003eOrganic robusta is very hard to find which is one reason we don't often have one in stock. The varietal was genetically created to be able to grow at low levels with high yields, at the expense of losing its good taste (think Florida tomato industry…) So most of it IS grown at low levels. This means that robusta is a small and a soft bean — tricky to roast and susceptible to burning. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe only APPROVED specialty coffee industry use for robusta is to stick it in your espresso at a 10 to 15% level to give it a full richness, creamy body, and extra caffeine. You want to take it at least into the 2nd cracks -- probably about 15 seconds into the 2nd cracks (and the 2nd cracks start late, so be ready for that). It produces a lot of chaff and smells bad when it's roasting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe unapproved thing you can do with it is create a high-caffeine drip blend. Blend it with something light and sweet, like a Tanzania or a Natural processed coffee. Roughly 50-50 and you get a cup of coffee that 1 — makes everyone extraordinarily cheerful and 2 — tastes different than what you’re used to, with a bit of a rubber tire unpleasantness — but some people really like it. If you want a strong caffeine kick, and you add a little cream to the coffee, it's a good way to get into gear. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39623724630104,"sku":null,"price":4.99,"currency_code":"USD","in_stock":false}]},{"product_id":"uganda-natural-bwindi","title":"Uganda Natural Bwindi","description":"\u003cp\u003eThis one is grown by the Bwindi Impenetrable Forest National Park, where gorillas are endangered and protected. The initiative is known as Gorilla Summit Coffee with the express mission to allow farmers to earn better income on their coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese are part of a motivated co-op known as Kapkwai Farmer's Cooperative and they get credit for producing this small lot of specialty-grade natural-processed coffee. It is amazing! They are growing the Kenya varietals of SL-14 and SL-28 at about 6000 feet altitude. Their modern processing mill, paired with a floating tank, raised drying bed, careful sorting, and attention to moisture content has all paid off. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf we roast it like an Ethiopia natural and keep it light, it has this vanilla cream soda\/marshmallow notes with some strawberry and cake notes. Not earthy, not thin bodied. It really beat my expectations. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnother 30 seconds and you are losing the fruit, but it is more approachable as an espresso with vanilla sugar and caramel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2025\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50529762738463,"sku":null,"price":7.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_173834368.jpg?v=1740674630"},{"product_id":"uganda-natural-kigezi","title":"Uganda Natural Kigezi","description":"\u003cp\u003eThis one is grown in the Southwest corner of Uganda, bordering Rwanda and Congo. It is nearby the Bwindi Impenetrable Forest National Park (the Gorilla Highlands), where gorillas are endangered and protected.\u003c\/p\u003e\n\u003cp\u003eThese are part of a motivated co-op known as Mountain Harvest Cooperative and they get credit for producing this small lot of specialty-grade natural-processed coffee. It is amazing! They are growing the Kenya varietals of SL-14 and SL-28 at about 6000 feet altitude. Their modern processing mill, paired with a floating tank, raised drying bed, careful sorting, and attention to moisture content has all paid off. This corner of Uganda is being referred to as the Kigezi region. \u003c\/p\u003e\n\u003cp\u003eIf we roast it like an Ethiopia natural and keep it light, it has this baked blueberry and strawberry flavor, with a tart finish, and a marshmallow smoothness. Not earthy, not thin bodied. It really beat my expectations. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnother 30 seconds and you are losing the fruit, but it is more approachable as an espresso with vanilla, berries, and caramel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: March 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52254807064863,"sku":null,"price":9.74,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_173834368.jpg?v=1740674630"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/uganda.jpg?v=1647829815","url":"https:\/\/happymugcoffee.mom\/collections\/uganda.oembed","provider":"Happy Mug","version":"1.0","type":"link"}