This beautiful naturally processed Ugandan Coffee offers tasting notes of cranberry with mellow malt, and fresh coffee cherry flavors. Fruit-like sweetness and mild winey acidity.
Uganda formerly produced robusta coffee almost exclusively, but now Ugandan farms, which tend to be small operations of under 6 acres each, are increasing arabica production and it now accounts for about 20% of coffee grown in the country.
This extraordinary coffee produced in the Rwenzori Region is a collection of coffee from small producers in the region.The cherries are selectively picked and brought to the processing station on the same day. It is then separated by floatation and put onto drying tables. The coffee is then dried for 21 to 35 days. Once it is ready, the dried cherries are then brought to Kampala for milling and export processing.
