Uganda Zebugu-Busi

black currant – dark chocolate – hazelnut syrup – winey acidity – tea-like body


The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  Upper Bukyabo
Flavours  black currant, dark chocolate, hazelnut syrup, dried fig, sweet brown sugar
Body  tea-like
Roast  light
Brewing  siphon, moka pot, plunger, Aeropress, espresso + milk based

Owners  smallholder farmers – in particular Mr Masaba Charles
Altitude  1,800-2,200 masl
Varietals   SL14, SL28, Nyasaland
Processing  washed

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

Uganda Zebugu-Busi

The Coffee Gardens

The Coffee Gardens were established in 2017 with the goal of producing incredible specialty coffee in an ethical way, offering a transparent and direct link between coffee farmers and coffee consumers.

The Producers Contributing to This Lot

Micro-lots were assembled by combining day-lots (coffee processed on the same day) with similar taste profiles. Therefore, a single farmer may contribute to multiple micro-lots and many farmers will contribute to a single lot.

The Coffee Gardens have been working with the farmers who produced this micro-lot for the past five years. It is named after the village Zebugu-Busi, where many of these farmers live. The farmers have coffee gardens of different sizes and so supply different amounts of coffee. Mr Masaba Charles from Zebugu-Busi was one of the biggest contributors to this micro-lot with 512 kg of ripe, red coffee cherries.


Within hours of being picked, the coffee cherries are carried down to our station in 50 kg bags by “runners” – a team of over 160 women and men employed from the local community. This coffee is pulped before undergoing a fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a gentle long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before it is exported.