Uganda: káva, která roste na svazích starobylé sopky

Uganda has long been associated mainly with Robusta, but the mountainous regions of Mount Elgon prove that specialty coffee from Uganda ranks among the most interesting coffees in Africa. At altitudes of around 1,800 to 2,200 meters above sea level, the coffee cherries ripen more slowly, allowing for higher sugar concentration and a more complex flavor profile.

An increasingly common method is natural, or dry processing. Whole coffee cherries are dried in the sun on raised African beds. The fruit pulp remains on the bean and gradually transfers its sweetness and fruity character during drying.

Natural processing is time-consuming and requires careful monitoring, but the result is a fuller body, higher sweetness, and a more pronounced fruit profile. This processing style is precisely what gives Ugandan Arabica its characteristic juiciness and slightly wine-like notes.

In our selection, you’ll find Uganda Sironko Natural – a specialty coffee from small family farms on the slopes of the ancient Mount Elgon volcano. The cherries are hand-picked, naturally processed, and sun-dried.

On the palate, notes of mango, dark fruit, and a subtle wine-like sweetness with a warm cocoa finish take center stage. It is an aromatic, juicy, and full-bodied coffee that authentically reflects the terroir of the Mount Elgon region and the modern potential of Ugandan specialty Arabica.

For us, Uganda is more than just origin – it is the energy of a place that gives the coffee its character, a story worth discovering.