Tier 1 - Uganda Rwenzori Bugoye Natural 2024

Tasting Notes: Strawberry, Mango, Winey, Concord Grape, Dark Chocolate

Elevation: 1750

Processing Method: Natural

Varietal: SL14, SL28

Natural Process Coffee in Uganda

Historically, Uganda has been known for producing natural process coffees, but much of its green coffee was once dominated by "drugars" (dried Ugandan Arabicas), which were often inconsistent and of poor quality. This led to low earnings for farmers. 

Today, new receiving stations like the ones in Kisinga and Bugoye have revolutionized the coffee collection process. Improvements in coffee collection and processing are yielding higher quality green coffee beans and have enabled farmers to earn much better prices than they were accustomed to with "drugars". 

In the natural process, only the ripest coffee cherries are harvested, with drying taking up to four weeks. The cherries are dried whole, without removing the fruit, on raised beds under the sun. Regular turning of the coffee ensures even drying, increases airflow, and prevents spoilage. Once dried, the cherries rest in conditioning bins until they are hulled just before shipment.

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