The Rwenzoris are situated in the West of Uganda, and are the home to all of our Ugandan coffees. Farmers in the area typically have 1-2 acres of land, and sell their ripe coffee cherry at washing stations managed by Agri Evolve.
Sweet & Complex
Nyabirongo has all the hallmarks of a great African natural - with notes of black tea and apricot, it's up there with the best of them.
The natural process requires skill and attention to get right. The ripe coffee cherry is picked and left out to ferment in the sun, turned regularly so that no mould grows. The enzymatic reactions that occur here sink right into the seed (or bean), and leave you with a coffee that's full of funkiness and complexity.
The process historically was common in places with less water available, but you'll see it all over the world these days, in producer's quests to find wild results in their lots.
Naturally processed coffees have that heady funkiness that might not be your traditional idea of intense, but they're powerful nonetheless. Nyabirongo is a fine example of a clean, well processed natural that shows off how complex coffee can be.
UGANDA - MALIBA
20g coffee, 320ml water. Total brew time = 2:30-3:00min.
1:16 ratio, steeped for 4 minutes and left to settle. No plunger needed!
You Might Like
We love how the world of coffee changes with the seasons. If you like this, take a look at some of our suggestions here - you might just find your new favourite.
Everyone's setup is unique, but here are some good starting points.