FAQ

Q: What makes Bugisu Coffee special?

Bugisu Arabica grows in some of the most remote farming terrain in Uganda  far beyond the reach of pesticides or fertilisers. In addition, the farmers cannot afford these. They use regenerative agricultural techniques with farm compost and mulches to tend to their farms.

The combination of volcanic soil, altitude, and intercropping with other plants creates a coffee of natural depth and complexity. Our Bugisu Peaberry won a Great Taste Gold Star in 2024 in the UK.

Q: Is your coffee ethically sourced?

Yes, and further. Carico was founded specifically to improve livelihoods in the Bugisu farming community. We work directly with smallholder farmers and invest in long-term projects including tree planting, farmer training, and farm profiling. You can read more on our Our Impact page.

Q: Where do you ship to?

We currently ship to Switzerland, the EU and the United Kingdom. If you're based elsewhere and would like to order, please get in touch via our contact page.

Q: How should I store my coffee?

Store your beans or ground coffee in an airtight container, away from direct sunlight and heat. Whole beans stay fresh for up to 4 weeks after opening; ground coffee is best used within 2 weeks.

Q: What is the difference between Bugisu Blue and Bugisu Peaberry?

Bugisu Blue is our flagship Arabica full-bodied, with dark chocolate and dried plum notes. It's a classic, versatile coffee that suits espresso and cafetière brewing well. Bugisu Peaberry is rarer: a natural genetic quirk produces a single, round bean instead of two.

We also make a blend using quality Robusta from partners in the Central Plains of Uganda. The Espresso Roast is much fuller in body and character with a deeper herb aroma.

From time to time, we also have limited editions.

Both are versatile and suit filter coffee as well. If you like bold and rich, start with Blue. If you like nuanced and bright, start with Peaberry.

Q: How do I use the coffee concentrate?

Our coffee concentrate is extracted with cold water. This maintains the most natural forms of the compounds in the coffee. It can be used as a basis for cocktails and mocktails, for cooking, as well as enjoyed diluted with cold or hot water or ice.