Sandwiched between Kenya and the Democratic Republic of Congo, and sitting on top of Rwanda like a ginormous hat, Uganda seems like it’s in the prime location for growing coffee. So, why don’t we see more Ugandan coffee come through here? Why? I’m genuinely asking because I don’t know, and I order the stuff………… Okay, I figured it out. Most of their coffee crops are Robusta. Easier to grow, higher in caffeine, and just not very tasty. This coffee isn’t that. This is pure Arabica, baby. The aromatics include dried fruit, berry, cinnamon, and raw sugar. The cup has a nice mild body with notes of blackberry, orange blossom, starfruit, and a soft wine-like acidity. It finishes with a strong bittersweet chocolate note, and reminds me of some of our Ethiopian natural coffees (which I love). Well worth trying!