Uganda coffee, roasted in Australia

84 beans from 50 Australian roasters. The most common roasts are medium, dark and light. The roasters describe these beans most often as chocolate, caramel & sweet, stone fruit and nutty.

Uganda grows both arabica and robusta, and the two taste nothing alike. The arabica comes off Mount Elgon and the Rwenzoris and is winey and fruity; the robusta is heavier and more bitter and mostly goes into blends. Bugisu is the arabica region to look for.