Process: Natural
Harvest: October–February (main crop) · April–August (fly crop)
Cupping notes: Fruity and winey with dark sweetness
Flavour: Red apple, raisin, brown sugar, molasses, dark chocolate
Uganda Drugar is a classic natural-processed coffee that reflects long-standing local tradition rather than modern microlot experimentation. Drugar stands for Dry Ugandan Arabica, a method that has been used by coffee growers across Uganda for generations.
This lot is sourced from various smallholder farmers across the country and processed as whole cherries, which are dried naturally to develop deeper sweetness and a fuller body. The result is a coffee with a rich, rounded profile, lifted by fruity notes and gentle winey character.
In the cup, Uganda Drugar offers dark chocolate and molasses sweetness, supported by dried fruit notes like raisin and red apple. The acidity is moderate and integrated, making the coffee structured and versatile rather than sharp or overtly bright.
This is a coffee that excels as a component in espresso blends, where it contributes body, sweetness, and depth. It can also work as a filter coffee for those who prefer a heavier, more traditional profile with natural-process character.
Uganda Drugar is not about precision or rarity—it’s about reliability, texture, and honest flavor, grounded in tradition and well-suited to everyday espresso use
Process: Natural
Harvest: October–February (main crop) · April–August (fly crop)
Cupping notes: Fruity and winey with dark sweetness
Flavour: Red apple, raisin, brown sugar, molasses, dark chocolate
Uganda Drugar is a classic natural-processed coffee that reflects long-standing local tradition rather than modern microlot experimentation. Drugar stands for Dry Ugandan Arabica, a method that has been used by coffee growers across Uganda for generations.
This lot is sourced from various smallholder farmers across the country and processed as whole cherries, which are dried naturally to develop deeper sweetness and a fuller body. The result is a coffee with a rich, rounded profile, lifted by fruity notes and gentle winey character.
In the cup, Uganda Drugar offers dark chocolate and molasses sweetness, supported by dried fruit notes like raisin and red apple. The acidity is moderate and integrated, making the coffee structured and versatile rather than sharp or overtly bright.
This is a coffee that excels as a component in espresso blends, where it contributes body, sweetness, and depth. It can also work as a filter coffee for those who prefer a heavier, more traditional profile with natural-process character.
Uganda Drugar is not about precision or rarity—it’s about reliability, texture, and honest flavor, grounded in tradition and well-suited to everyday espresso use