Bugisu AA

Bugisu isn't a single estate or producer. Coffee production here is predominantly built around smallholder farming families, with most cultivating less than 2.5 hectares.

These small lots are brought together through local cooperatives and unions, where parchment is consolidated for inspection, grading and export. It's a production model deeply connected to the communities living and farming across the slopes of Mt Elgon.

The region is planted with SL14 and SL28, alongside Nyasaland, a variety introduced to Uganda from Malawi around 1910 that has since become established among Mt Elgon's smallholder farmers.

Bugisu AA follows a classic washed process that puts clarity and structure at the centre of the cup.

Ripe cherries are hand-picked and delivered to community washing stations, where they're pulped before undergoing fermentation and washing in water. The parchment is then sun-dried on patios or raised beds.

It's a straightforward process that lets the growing conditions and varieties do the talking. In our espresso roast, that translates to a clean, structured cup with the sweetness of Stewed Apple and Raisin, finishing with a rich Toffee character.