I have just tried a single origin shot of this, I have used it in blends before, but never got round to trying it on its own.
It makes a pretty good SO, not as acidic as I expected. It is reminiscent of an Idonesian coffe rather than African, but cleaner. Lots of chocolate (roasted 30s into 2nd crack, not rolling, but gaining pace), and then a fruity (not unlike Harar) acidity. Very sweet too. I have been blending this with some Brazilian Cachoera, the sweetness of both beans working well, but the Bugisu with heavier body and some acidity fattening things up.