Bunyangabu

While we focus exclusively on washed process coffees, this coffee has an interesting twist — it’s still a washed coffee, but has been produced using a lactic fermentation process.

Around 3,500 smallholder farmers grow coffee on the surrounding hills at 1,300–1,600 metres above sea level, delivering their cherries to Bunyangabu Station. After careful sorting, the cherries are pulped and fermented for 40–42 hours in a 2% salt solution made with salt from nearby Lake Katwe. The parchment is then washed and sun-dried on raised beds for 18–24 days, with frequent raking and careful hand-sorting throughout.

Bunyangabu Washing Station is part of a partnership between our import partner, Sucafina NV, and UGACOF, working closely with local farmers to create more opportunities through specialty coffee. By connecting producers with premium markets and supporting sustainable farming practices, these projects help farmers improve yields, build more stable production and continue developing their farming techniques.

For us, this coffee offers a smooth and balanced profile, we tasted vanilla, lime splice and toffee sweetness. A lovely combination of sweetness and freshness, with a clean and lingering finish.

We hope you enjoy this little taste of Uganda as much as we do.