This Uganda from Coffea Circulor is clean, clear, and built on sweetness and citrus freshness. The first thing you taste in the cup is milk chocolate, gradually followed by orange and a subtle hint of white tea. The acidity is medium, orange-like, and keeps the coffee juicy and lively without overpowering the sweeter base. The body is lighter but juicy at the same time, the balance is even, and the aftertaste features green apple and toffee, which nicely rounds off the flavor and lingers pleasantly for a long time.
The coffee comes from the Bukyabo area in the Sironko district on the slopes of Mt. Elgon. It is a lot from small growers who cultivate Arabica at high altitudes around 2,000–2,200 m above sea level, where stable conditions for growth and ripening are maintained thanks to the equatorial location and two rainy seasons. The context of the region is also crucial for this lot: the same mountain range and similar quality as on the Kenyan side, but a significantly different market reality on the Ugandan side. The production of this lot is from 2025 and the coffee continues the cooperation with Coffea Circulor that has been built since 2023.
The processing was done using the washed method. After harvesting, the hulled cherries are fermented in water for 24 hours, then the parchment is washed in channels to remove the pulp and then dried on raised screens. The process is complete when the coffee reaches a moisture content of 11.5%, which is then reflected in the clarity and structure of the resulting cup. The variety is a combination of Nyanzaland, SL14, and SL28, which, when washed, strikes a good balance between chocolate sweetness, citrus acidity, and tea-like delicacy.