The Ugandan coffee is distinguished by its herbaceous notes, its spicy taste and full and full-bodied aroma. The coffee has notes of chocolate and a slight acidity and its aftertaste is delicate and slightly earthy.

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Uganda is the second coffee producer after Ethiopia and it’s the absolute leader for the Robusta blend, a quality that has grown spontaneously in the country for centuries and was found in the mountainous areas on the border of Kenya around 1860. The ancient Robusta varieties are still grown under shade trees, in particular the banana tree, at an altitude that varies between 900 and 1200 meters.

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