Korean Roasting Association Master Notes
Sensory roast evaluation conducted by Master Instructor Jaehyun Kim (Korea Coffee Roasting Association).
Uganda Bugisu Arabica AA
When medium roasted, it delivers less acidity compared to Kenyan coffees, presenting a dominant sweetness of ripe fruit. Features a solidly structured body and an impressively clean finish.
Uganda Fine Robusta Screen 18
Exhibits the nuttiness of roasted nuts, bitter dark chocolate, and the savory richness of barley tea. Combined with heavy body, it is exceptionally suited as a base for espresso blends.
Certified Coffee Institute Cupping Report
Evaluations conducted by certified Q-Graders at Kim Kiljin Coffee Lab following strict SCA-aligned protocols.
Washed Uganda Arabica Bugisu AA
Evaluators (By) : Junsik Cho, Yeonha Hwang, Patric Jung, Soonlim Lee
Exhibits distinct notes of green pea, herbs, and lime peel. Evaluated as a highly stable cup quality scoring approximately 84.125 points.
Uganda Robusta Screen 18
Evaluators (By) : Junsik Cho, Yeonha Hwang, Patric Jung, Soonlim Lee
Exhibits a balanced, dependable cup profile overall. Offers high quality competitiveness compared to Vietnamese Robusta, serving as an excellent substitute in commercial espresso blends for Indian, Indonesian, and Central American Robustas.
Based on cupping evaluations conducted by a Korean specialty coffee lab, following SCA-aligned protocols.
Mandatory Export Quality & Moisture Limits
The Coffee Department of the Ministry of Agriculture, Animal Industry and Fisheries (formerly UCDA) establishes strict mandatory quality controls for all coffee exported through Mombasa port. Every consignment is sampled and cupped in certified Kampala labs prior to container sealing.
Strict 10.0%–12.5% moisture window to prevent mould and cup deterioration during ocean transit.
De-stoner and optical color sorting eliminate heavy extraneous matter and protect roaster equipment.
Hermetic inner lining preserves floral aromatics and prevents humidity fluctuations in container transit.
Mt. Elgon & Rwenzori Arabica Grades
Official UCDA grading criteria for washed and natural Arabica crops from high-altitude volcanic regions.
| Grade Designation | Screen Sizing | Max Defects / 300g | Cupping Profile |
|---|---|---|---|
| Bugisu Arabica AA | Screen 17/18+ (>90% retention) | Max 5% defects (<8/300g) | Floral Jasmine, Wild Berry, Bright Citrus (84.125 Q Certified) |
| Bugisu Arabica AB | Screen 15/16+ (>90% retention) | Max 7% defects (<12/300g) | Clean Citrus, Chocolate Body, Brown Sugar (83-85 Q) |
| Bugisu CP (Cherry Picked) | Screen 15+ (>85% retention) | Max 10% defects | Sweet Cocoa, Balanced Acidity, Caramel Finish (80-83 Q) |
Uganda Fine Robusta Screen Standards
High-density Robusta sorted by precise perforated screen sizes for roasting uniformity.
| Robusta Grade | Screen Perforation | Black & Broken Beans | Roasting & Commercial Use |
|---|---|---|---|
| Robusta Screen 18 | Screen 18+ (7.15mm, >92%) | Max 1% Black, Max 2% Broken | Balanced Profile, Replacement for VN/IN/BR (79.1875 Q Certified) |
| Robusta Screen 15 | Screen 15+ (5.95mm, >90%) | Max 2% Black, Max 2% Broken | Standard Commercial Espresso, Hazelnut & Chocolate |
| Robusta Screen 12 | Screen 12+ (4.75mm, >85%) | Max 3% Black, Max 4% Broken | Economy Commercial Blends, Soluble Coffee Base |
| Robusta BHP (Heavy/Husk) | Bulk Sorted (>80% Sound) | Max 15% Defect Tolerance | Industrial Extraction, Instant Coffee Manufacturing |
Our 5-Stage Verification Protocol
Initial moisture test at farm gate in Mbale or Masaka before transport to Kampala plant.
Dense bean separation removing underdeveloped floating cherries and light defective beans.
Multi-channel color sorters removing discolored, sour, and insect-damaged beans with zero defect tolerance.
Official government inspectors sample container lots, issuing Form 5 & Certificate of Quality.