Coffee Yards 48-Hour Anaerobic Natural

Coffee Yards 48-Hour Anaerobic Natural

Origin: Uganda

Roast: Light

Process: Anaerobic natural: whole cherries are sealed for ~48-hour low-oxygen fermentation, then dried slowly on raised beds with careful shade control

Tasting Notes: Chocolate Fudge, Raspberry, Orange, Berry Pastry

Brew Method: Filter, French Press, AeroPress, Immersion

Norman Mukuru started his career as an agronomist in his home region of Kasese, near Uganda's western border. He pursued further education as an agronomical engineer and applied his attention to coffee in the area. One of the largest exporters in the region—Great Lakes—recruited him to set up their collection and processing operations, which he did so successfully that they asked him to travel east, to Mt. Elgon, to do it again there.

This time, though, Norman wanted to set up something for himself, and so he founded The Coffee Yards—a central processing plant outside of Mbale town where parchment and cherry from up the mountain could come for better drying and professional processing. He originally opened this up as a service for farmers who would rent space in the yards, but as security concerns emerged, and as Norman perceived greater opportunity for processing efficiency, standardization, and payment acceleration, Norman pivoted toward purchasing all cherry himself.

When Great Lakes collapsed, Norman was left with The Coffee Yards and all of its up-mountain networks, but lacked the financing to continue purchasing and operations. Crop to Cup is lucky and honored to have met Norman at a time in his career when he was open to applying his attention to specialty exports, and we hope to remain a key partner as his business grows and becomes more and more sustainable.

Farm Details:

Producer: The Coffee Yards
Processing: Natural
Region: Mt. Elgon
Altitude: 1400 - 2000
Variety: SL14, SL28, Nyasaland
Harvest: 2025