I was just in Uganda for the first time several months ago, and we are part of a project there for direct trade coffee that, I hope, will begin to realize the true potential of Uganda coffee ...but this coffee is NOT that lot! (It will come in 3 months or so). This is a really nice Organic lot we happened across, and it reminded me of last year's nice Uganda offering we had. In fact, I passed the warehouse and mill this coffee comes from while in Mbale town, which is an ideal place to store coffee. An overview: Mount Elgon lies in the Eastern reaches of the country, straddling the Uganda/Kenya border, within the district of Bugisu peoples. Judging by its enormous base it is thought that Mt Elgon was once the tallest mountain in Africa. The coffee shambas (smallholder farms) extend up and down the cliff faces, making use of natural water gullies and forest cover to extract moisture from the soil. The Sipi Falls is one of the great natural features of the Elgon region, a landmark of where this coffee originates, with smallholder farms between 1,400 and 1,900 meters. It is a steep and difficult terrain to traverse in the rainy seasons; often there are no roads, only dirt tracks that are washed away by the rains. But the Bagisu tribesmen (who inhabit Bugisu district, a sub-group of the Bamasaaba) have become expert coffee farmers. Quality is an issue with Uganda coffees, but new CQI (Coffee Quality Institute) programs are in the area, and there is much to hope for, as well as our lot coming later this year (which will be quite a bit more expensive, FYI). The dry fragrance in lighter roasts has a clean lemon cookie scent, softly fruited and nicely sweet. Darker roasts have a chocolate biscuit quality in the dry grounds and Italian plum-like dark fruit in the wet aroma. I don't think we have ever had a Uganda that was so versatile, working well at City roast, as well as the FC to FC+ (or darker) anticipated from this origin. The City/C+ roast has a graham cracker sweetness, honey, and lemon (but not acidic lemon). There's definitely a wild note in there, something a little woodsy and rustic lurking in the background. But it is sweeter than any coffee from this origin I can recall. Darker roasts turn to a pungent bittersweet quality, but retain some lemon in the finish, and at FC roast, or just a tad darker, we were pulling some great SO espresso shots! There are a few defect beans here, an occasional quaker and a few with insect damage (that occurs on the tree, pre-processing ... no bugs here!) Pick those out after roasting.