This new release comes from Bunyangabu in Western Uganda, near the Congolese border, where rich volcanic soils and a diverse landscape create ideal conditions for growing coffee with clarity and sweetness.
This lot has been produced using a lactic fermentation process, which requires careful attention throughout. Small changes in temperature, fermentation time and environment can have a big influence on the final cup.
Around 3,500 smallholder farmers grow coffee on the surrounding hills at 1,300–1,600 metres above sea level, delivering their cherries to Bunyangabu Washing Station. After careful sorting, the cherries are pulped and fermented for 40–42 hours in a 2% salt solution made with salt from nearby Lake Katwe. The parchment is then washed and sun-dried on raised beds for 18–24 days, with regular raking and careful hand-sorting throughout.
The station is part of a partnership between our import partners Sucafina NV and UGACOF, supporting local farmers through access to specialty markets and more sustainable farming practices.
In the cup, expect a smooth, balanced coffee with notes of vanilla, lime splice and toffee sweetness.
Region: Bunyangabu District, Western Province
Farm: Bunyangabu Washing Station
Tasting Notes: Velvety and balanced, with notes of vanilla, brown sugar, lime splice and toffee sweetness
Altitude: 1300 - 1600 masl
Variety: SL28 & SL34
Process: Lactic Washed
Grind options: Whole Beans, Aeropress, Plunger, Batch Brew, V60, Cold Brew
Roast: Roasted for filter
This new release comes from Bunyangabu in Western Uganda, near the Congolese border, where rich volcanic soils and a diverse landscape create ideal conditions for growing coffee with clarity and sweetness.
This lot has been produced using a lactic fermentation process, which requires careful attention throughout. Small changes in temperature, fermentation time and environment can have a big influence on the final cup.
Around 3,500 smallholder farmers grow coffee on the surrounding hills at 1,300–1,600 metres above sea level, delivering their cherries to Bunyangabu Washing Station. After careful sorting, the cherries are pulped and fermented for 40–42 hours in a 2% salt solution made with salt from nearby Lake Katwe. The parchment is then washed and sun-dried on raised beds for 18–24 days, with regular raking and careful hand-sorting throughout.
The station is part of a partnership between our import partners Sucafina NV and UGACOF, supporting local farmers through access to specialty markets and more sustainable farming practices.
In the cup, expect a smooth, balanced coffee with notes of vanilla, lime splice and toffee sweetness.
Region: Bunyangabu District, Western Province
Farm: Bunyangabu Washing Station
Tasting Notes: Velvety and balanced, with notes of vanilla, brown sugar, lime splice and toffee sweetness
Altitude: 1300 - 1600 masl
Variety: SL28 & SL34
Process: Lactic Washed
Grind options: Whole Beans, Aeropress, Plunger, Batch Brew, V60, Cold Brew
Roast: Roasted for filter
