Key Aspects of Drugar Coffee Beans
· Definition & Process: The name stands for DRy UGanda ARabica. It is naturally processed, meaning the cherry is dried with the seed inside, resulting in a sweeter cup.
· Flavor Profile: Drugar is characterized by dark berry fruity notes, a full body, and hints of chocolate and hazelnut. It is generally known to have low acidity.
· Origin & Cultivation: These beans are grown by smallholders, particularly in the Western region near the Rwenzori Mountains. They are cultivated at high altitudes, typically 1,200–2,500 meters, in rich, volcanic soil.
· Usage: Due to its robust body and sweetness, it works exceptionally well as a component in espresso blends.
Common Characteristics
· Processing: Natural (Dry)
· Region: Western Uganda (Rwenzori Mountains)
· Aroma: Fruity, berries, chocolate
· Taste: Sweet, winey, full-bodied