Famous for its Arabica and Robusta beans, Ugandan coffee is characterised by bold chocolatey flavours with a low acidity and smooth body. Arabica is grown in the Rwenzori Mountains (also known as the Mountains of the Moon) & Mount Elgon, whereas Robusta is grown in the Central Lowlands and Lake Victoria Basin.
Robusta tends to have a hint of spice in comparison with the more fruit and chocolate forwards nature of Arabica. Both make for fantastic coffees, and Ugandan beans are an integral part of our signature Red Stag Espresso blend. Explore our collection of speciality Ugandan coffees below.
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Ugandan Coffee
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Frequently Asked Questions
What is the flavour profile of Ugandan coffee?
Ugandan coffee is renowned for its bold, chocolatey profile with low acidity and a smooth body. Depending on the region, watch out for hints of plum and spice as well.
How is it best to brew Ugandan coffee?
We would suggest Ugandan coffee is best brewed in espresso or French press to showcase its richness and body, but this is completely a subjective opinion. It's also worth noting that Ugandan coffee also performs well in blends.
What are the different types of Ugandan coffee?
Uganda is best known for its Arabica coffee beans, which grow on Mount Elgon and Rwenzori, and Robusta coffee beans, which grow in the Central lowlands and lake Victoria basin. Arabica beans are known for their chocolatey richness, while Robusta can have a touch of spice to them.
Is your Ugandan coffee sourced in a sustainable and ethical way?
Yes, all of our coffee is sourced ethically and sustainably. We work with small holders and cooperatives, and all of our sourcing is based on single origin, fair trade principles. Learn more here.