Kyabwire Natural

Highlights

“Our first ever Ugandan lot, from the amazing Empaako collective that brings smaller scale farmers together in Western Uganda. The coffee comes from 11 farmers in Kyabwire village, Kazingo, in the Rwenzori Mountains. Cherries are floated and sorted 3 times before processing, then fermented in sealed barrels for 48-72 hours until reaching a pH of 3.5. After drying on raised beds for 4-7 days to around 20% moisture, the beans undergo a second 120-hour fermentation in a dark environment to enhance sugar levels, then dry again for 15-20 days until moisture reaches 10%. Most farmer gardens average under 0.75 acres, too small for traditional export, but by joining together they ship under the Kyabwire name. Roasted for filter.”