Your favorite Ugandan Anaerobic Natural coffee is back!

Uganda ranks as Africa’s second-largest coffee producer and the continent's top coffee exporter, with 75% Robusta and 25% Arabica production. The best Arabica coffee comes from the Bugisu and Kapchorwa regions on the slopes of Mount Elgon, where coffee is grown at altitudes of 1,900-2,100 meters.

The region's climate and the fertile slopes of Mt. Elgon provide ideal conditions for coffee cultivation. The soil is primarily composed of sand, silt, and a small amount of clay, offering a nutrient-rich environment perfect for producing high-quality coffee.

Recently, Ugandan coffees have become increasingly popular among baristas worldwide, particularly for their unique microlots. This rise in recognition has helped establish Uganda as a noteworthy producer of specialty coffee.

Founded in 2020, Bariguna Coffee Ltd is a processing and export company working with farmers in Kapchorwa and Sipi Falls. The company supports these farmers by helping them improve farm management and processing techniques, ensuring they receive higher and fairer prices.

The coffee is hand-picked and carefully hand-sorted during and after drying. Many of the farms practice organic methods, as most farmers lack the resources to buy chemical fertilizers and pesticides.

This particular lot is produced by Dison Kareng, a coffee farmer from Kapchorwa on Mount Elgon's eastern slopes. The coffee is primarily made up of the SL14 varietal, with some traditional Nyasaland varietals. Dison collaborates with a church project that raises funds for underprivileged children by marketing Kapchorwa coffee internationally. After experimenting with various processing methods, Dison mastered anaerobic fermentation and began producing coffee independently. He works with 15 small-scale farmers from Masira village, each farming around one acre of land with 1,000 trees. Dison transports the cherries to his processing site in Kapchorwa, where they undergo fermentation in airtight containers. Afterward, the beans are dried on raised African beds, with constant rotation to ensure even drying. Achieving a moisture level of 12-13% is crucial during this stage to avoid mold and over-fermentation.

Dison’s dedication and passion for coffee earned him first place in the 2021 cupping competition organized by the British High Commission in Uganda, propelling his coffee onto the international stage.

Tasting notes: Bright, sweet, and creamy. The coffee opens with fruity flavors like sweet sultanas, ripe figs, and cherry, followed by a rich, bright dark chocolate taste with a dark rum finish. It’s funky as a filter coffee and decadently creamy as an espresso, making it an ideal choice for milk-based drinks.

Recommended resting period: Allow at least 10 days from the roast date for espresso roasts and at least 7 days for filter roasts.