Ugandan Kasese

Tasting notes

About this bean

Ugandan Kasese is a medium-dark roast from Atlas Coffee, sourced from Uganda. It is prepared using the washed method. Washed processing removes the cherry pulp before drying, which tends to highlight the bean's varietal character and produce a cleaner cup with brighter acidity. Medium-dark roasts lean further into caramelised sweetness and body, with origin character starting to give way to roast character. The roaster lists tasting notes of Brown Sugar, Bittersweet Chocolate and Black Currant. Tasting notes are the roaster's reference, not a guarantee; your cup will be shaped by your grinder, water and recipe. Home baristas on Puck Yeah have logged 7 shots of this bean, with an average community rating of 6.9 out of 10 across 7 ratings.

Average community recipe

Averaged across 7 community shots. A starting point, not a recipe to copy.

Common questions

How do you brew Ugandan Kasese as espresso?

The Puck Yeah community average for this bean is 18.1g in, 40.9g out (a 1:2.25 ratio), pulled in about 30 seconds. That is a useful starting point, not a recipe to copy. Dial in by taste: pull finer if the shot is sour or runs too fast, coarser if it is bitter or chokes.

What does Ugandan Kasese taste like?

Atlas Coffee lists tasting notes of Brown Sugar, Bittersweet Chocolate and Black Currant. Tasting notes are the roaster's reference for a well-brewed cup; your shot can taste different depending on grind, water, dose and extraction time.

Where is Ugandan Kasese from?

Ugandan Kasese is sourced from Uganda.

What is washed processing?

Washed processing removes the cherry pulp before drying, which tends to highlight the bean's varietal character and produce a cleaner cup with brighter acidity.

More from Atlas Coffee

More from Uganda

Keep learning

• Coffee bean origins and processing: how they affect espresso→
• How to dial in espresso: a complete guide→
• Espresso brew ratios explained→
• How to taste espresso: a beginner's sensory guide→