Uganda - Mubuku

Origin: Uganda

Region: Kasese - Western Uganda

Process: Natural Anaerobic 

Varieties: SL-14

Washing station: Mbuku

Altitude: 1300m - 2030m

Tasting notes:  Cherry, tropical fruit, praline, milk chocolate

* 250g bag of pure joy! 

The Mubuku washing station is located on an 8-hectare (20-acre) plot along the banks of the Mubuku River in the Kasese District. Rising from the glaciers of the Rwenzori Mountains, the river flows into Lake George.

Along its course, it winds through fertile farmland on the eastern slopes of the Rwenzori range, passing the town of Kasese before reaching Lake George and the African Great Lakes system.

Kasese is close to the shores of Lake George, and the magnificent Queen Elizabeth National Park lies south of the station. The entrance to Rwenzori Mountains National Park is even closer, just one kilometer from our washing station. Both parks are UNESCO World Heritage Sites.

The warmer, drier climate at the Mubuku washing station, combined with a quality control lab, provides an ideal environment for experimenting with anaerobic natural processing. This setup ensures even drying and consistent quality at every stage.

More than 4,300 farmers supply cherries to the Mubuku station, across a broad network of farms and communities. For those who live farther away, transporting cherries every day can be a major challenge. To address this, we have built strong relationships with trusted intermediaries who collect and deliver cherries to the station. This network is essential for ensuring a smooth workflow and prompt payment to farmers.

Farmers mainly grow the SL14 variety, often intercropped with bananas, vanilla, and beans to diversify their income.

Cherries are transported to the station daily, often along steep, muddy dirt roads. Upon arrival, they are float-sorted and then carefully hand-sorted by skilled staff. They are then placed in plastic barrels with a capacity of 95 to 155 kg. The barrels are sealed, and the cherries undergo anaerobic fermentation for 40 hours.

The installation of a state-of-the-art washing station will enable the Mubuku project to consistently produce high-quality specialty coffee, regardless of the processing method. It also paves the way for exciting new experiments that will reveal the full aromatic potential of these coffees, such as this natural coffee produced through anaerobic fermentation.

For our anaerobic natural coffees, cherry quality and a controlled environment are essential to prevent over-fermentation and maintain the highest standards. After fermentation, the cherries are spread out on raised beds with an average capacity of 300 kg. About 90 seasonal workers are employed at the drying tables, working almost exclusively on their upkeep. They frequently turn and rake the cherries to ensure even drying and visually inspect them for defects, removing damaged beans.

Drying usually takes 18 to 24 days, depending on conditions.