Process | Anaerobic 72hr Natural
Varietal | SL14
MASL | 1300 - 2000
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Located along the Mubuku River in the Kasese District, Western Uganda, Mubuku Washing Station works with more than 4,300 farmers across the surrounding communities. The station sits near the Rwenzori Mountains, where the combination of altitude, climate and fertile soils creates strong potential for high-quality Arabica coffee. This coffee is part of a specialty initiative developed through a collaboration between UGACOF and Sucafina. The project focuses on developing consistent, high-quality flavour profiles while creating additional value for Ugandan coffee. The team developed a controlled anaerobic natural process specifically for Mubuku, taking advantage of the station's warmer, drier climate and quality-control facilities.
Carefully selected cherries are floated and hand-sorted before being placed into sealed plastic drums, where they undergo 72 hours of anaerobic fermentation. After fermentation, the cherries are spread on raised drying beds and carefully turned and inspected throughout the drying period, which typically lasts 18-24 days. The result is a full-bodied and expensive Ugandan coffee, with bold tropical fruit character, caramel sweetness and notes of cacao nibs. This lot highlights the potential of Western Uganda and the impact that careful processing and quality control can have on the region's specialty coffees.
