NAMISUNI, Uganda (Natural)

Namisuni comes from the Mt. Elgon region, one of Uganda’s most highly regarded coffee-growing areas, located on the border with Kenya along the slopes of an ancient extinct volcano. The region’s high altitude and fertile volcanic soils create nearly ideal conditions for Arabica coffee, allowing the cherries to ripen slowly and develop aromatic complexity and sweetness.

The Coffee Yard: The story behind the coffee

Behind this lot is The Coffee Yard (TCY), a company founded in 2018 by a group of women with the technical support of Norman Mukuru, a specialist with over 15 years of experience as a quality consultant and sourcing manager for major companies in the coffee industry, before starting his own business alongside a women’s support association.

Today, TCY is run by two female directors, and its management board is 75% women—a model of inclusive leadership built around a network of smallholder farmers selected specifically for their sound farming practices and good farm management.

TCY collects ripe cherries directly from these farmers and transports them to its own processing station in Sironko, a lowland area with a milder climate, chosen specifically because it favors slow, controlled drying.

Uganda, an origin coming into its own

For a long time, Uganda was known in the coffee world more for Robusta than Arabica, a country associated with quantity rather than refined cup profiles.

Things have changed noticeably over the past decade: Arabica production has grown steadily, and regions such as Mt. Elgon, Rwenzori, and West Nile have begun to attract the attention of specialty roasters around the world. Farms are usually small, often less than half a hectare, and cultivated in naturally shaded systems that keep temperatures lower and plants healthier. It is still a young origin on the specialty coffee scene, but one with potential that more and more people are recognizing.

Natural Processing

Natural processing is one of the oldest coffee processing methods. It involves drying the whole cherry around the bean, without removing the pulp or mucilage before drying. During this process, which can take several weeks, sugars and aromatic compounds from the cherry fruit have time to slowly migrate into the bean. The result is a coffee with a fuller body, pronounced sweetness, and an often intensely fruity aromatic profile. This is also the main reason natural processing remains a favorite among lovers of expressive, bold coffees.

Cupping profile

Namisuni develops notes of raspberry, vanilla, and orange, supported by a medium body, medium acidity, and high sweetness. It is a vibrant cup that’s easy to love from the first sip, with the natural processing clearly coming through without completely overpowering the coffee’s clarity.