Your beloved Uganda anaerobic natural is back, just in time for the winter season!

Uganda is the second largest producer and largest exporter of coffee in Africa. 75% Robusta and 25% Arabica are produced. The best areas for Arabica are Bugisu and Kapchorwa on the slopes of Mount Elgon at an altitude of around 1900-2100 meters.

The climatic condition of the area (along with the slopes of Mt. Elgon) is very favorable for coffee growing with the soil composed mostly of sand, silt, and a smaller amount of clay. This loam soil generally contains more nutrients and moisture needed for better coffee production in the area.

Recently, coffees from Uganda started to dominate among baristas around the world who compete with unique microlots from this Country that is clearly gaining consideration as specialty coffee producers.

Bariguna Coffee Ltd, founded in 2020, is a processing and exporting company that works with several producers in the Kapchorwa and Sipi Falls areas. Bariguna supports the producers in improving their farm management and processing methods to obtain higher and fairer prices for the farmers.

This coffee hand-picked and then sorted by hand during and after drying. Many are organically grown, since most farmers don’t have the financial means to purchase chemical fertilizers and pesticides.

This coffee lot is produced by Dison Kareng from the town of Kapchorwa on the eastern slopes of Mount Elgon. It’s mainly composed of SL14 and a few trees of traditional Nyasaland varietals.

Dison works with a church project that focuses on underprivileged children and raises funds through the marketing of Kapchorwa coffee abroad. After experimenting with different processing methods, he developed anaerobic fermentation as his specialty and went into independent production. He works with a group of 15 farmers from the village of Masira at an altitude of 1950 - 2050 m.a.s.l. They are small farmers with plantations of approximately 1 acre and 1000 trees each. Dison transports cherries to his site in Kapchorwa, where he ferments them in airtight containers and then, the next stage, is to spread coffee beans on raised African beds for slow and even drying which is monitored by frequent rotation. This is the most paramount part of the drying phase because any mistakes could result in moldy flavors and unnecessary fermentation. The moisture level target is 12-13% during his drying process.

The passion for coffee shown by Dison and his team earned him the 1st prize in 2021 (cupping competition organized by the British High Commission in Uganda), paving the way for him to conquer the international markets.

In the cup: Bright, sweet, and creamy. This coffee begins with fruity notes, such as sweet sultanas, ripe figs and cherry, lifting to a lavish and bright dark chocolate with dark rum finish. Perfectly rich and balanced as filter coffee, and super creamy as espresso, ideal for milk-based drinks.

Resting period: at least 10 days from the roast date for espresso roast, at least 5 days for filter roast.