Uganda Single Origin Coffee
| Roast Level | Light-Medium |
| Flavor Notes | Floral · Chocolate · Dark Fruit |
| Aroma & Taste | Soft & Floral |
| Brew Methods | Pour Over |
| Roasted | To order · Temecula, CA |
| Cups per 12oz | ~17–24 cups |
For the person who wants their single origin coffee full-bodied, rich, and genuinely surprising. This is the cup for anyone ready to discover one of Africa's most underrated origins — bold enough to stand on its own, complex enough to keep you thinking. | |
| Region | Mount Elgon / Rwenzori, Uganda |
| Altitude | 1,500–2,200 MASL |
| Variety | SL14, SL28, Bourbon |
| Process | Fully Washed |
| Fermentation Type | Traditional wet fermentation |
| Fermentation Time | 24–48 hours |
| Drying Method | Sun-dried on raised African beds |
| Drying Time | 10–14 days |
| Moisture Content | 10.5%–11.5% |
| Water Activity | 0.55–0.60 aw |
| Screen / Grade | Screen 15+ / Grade A |
| Harvest Period | October – February |
| Roast Date | Roasted to order — same day as shipment |
| Rest Time | 3–5 days |
Uganda is one of specialty coffee's most exciting emerging origins — and one of the most underappreciated. While Ethiopia and Kenya dominate the East African conversation, Uganda quietly produces cups of remarkable complexity and elegance. Our Uganda comes from the Sipi Falls area of the Kapchorwa District — a remote, high-altitude growing region on the slopes of Mount Elgon that produces coffee unlike anything else in our lineup. Delicate florals. Warm chocolate. Dark fruit. A cup that reveals itself slowly and rewards every sip.
Why We Carry This
The Sipi highlands sit at elevations between 1,800 and 2,200 meters — among the highest coffee-growing elevations in all of Africa. Extreme altitude, rich volcanic soil, and cool temperatures create ideal conditions for slow cherry development and exceptional flavor complexity. Most farms here are small, family-operated plots where coffee is grown under shade trees alongside food crops. Uganda also grows rare SL14 and SL28 varieties — originally developed in Kenya — that have found an exceptional home on these slopes, building complexity and density that produces a cup of quiet sophistication.
Flavor Profile
- Delicate florals — jasmine and hibiscus notes that add elegance and complexity
- Warm chocolate — smooth, rich undertone that grounds the cup
- Dark fruit — subtle plum or blackcurrant quality that adds depth
- Bright, clean acidity — vibrant but gentle, adding liveliness without sharpness
- Light-medium body — crisp and clean with excellent clarity
- Long, refined finish — floral and fruit notes linger beautifully
The Process
Fully washed — the fruit is removed before drying, producing a clean, precise cup that highlights the bean's natural floral and fruit character with clarity and elegance.
Ingredients
Single origin specialty Arabica coffee, Sipi Falls, Kapchorwa District, Mount Elgon, Uganda. SL14 and SL28 varieties. Washed process. Medium-light roast. Roasted to order. Roasted fresh in Temecula, California — in most cases the same day it ships.
Yield: ~17–24 cups per 12oz bag. Larger sizes scale proportionally.
How to Brew
Pour Over (Recommended) — The ideal method. Clarity of pour over lets the floral and fruit notes come through with exceptional precision. 1:15 ratio, water at 200°F, medium-fine grind. Bloom 45 seconds. Total brew time 3–3.5 minutes. Drink it black — this is the method that shows you everything this coffee can do.
Aeropress — Sweet, concentrated, and expressive. 1:12 ratio, steep 2 minutes, press slowly. Floral and chocolate notes with exceptional clarity.
Chemex — Thick filter produces exceptional clarity that highlights Uganda's delicate floral character. Medium-coarse grind, 1:16 ratio. Total brew time 4–4.5 minutes.
Drip — Reliable and consistent. Chocolate and fruit notes come through clearly. Medium grind, 1:15 ratio.
Best For
- Pour over enthusiasts who want a coffee that rewards the technique
- Specialty coffee explorers building their palate and understanding of African origins
- Ethiopia lovers ready to explore a similar but distinct East African profile
- Gifting — rare, distinctive, and genuinely impressive
Frequently Asked Questions
Is Ugandan coffee actually good?
Specialty-grade Ugandan Arabica from high-altitude regions like Sipi Falls is genuinely exceptional. The reputation for low quality comes from commodity-grade Ugandan Robusta — a completely different product. Our Uganda is specialty-grade Arabica from one of the highest-altitude growing regions in Africa.
How does it compare to Kenya?
Both are East African coffees with bright acidity and complexity, but distinct. Kenya is bolder and more citrus-forward with wine-like intensity. Uganda is more delicate and floral, with a quieter complexity that rewards slow attention. Uganda is the more refined, understated of the two.
Should I add milk?
We recommend drinking it black. Milk masks the floral and fruit notes that make this coffee special. If you prefer milk in your coffee, our House Blend or Colombia are better fits.
What roast level is this?
Medium-light. Roasted lighter to preserve the delicate floral and fruit notes that make it exceptional. A darker roast would replace those notes with roast character — and that would be a waste of what this bean can do at extreme altitude.
Explore our full single origin lineup — or browse all coffees.
Our coffee comes from our roasting partner, Temecula Coffee Roasters, in Temecula, CA. They source 100% Arabica specialty-grade beans, roast each batch fresh to order, and handle packaging, labeling, and shipping — often the same day it's roasted.
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