Producer and Region

This coffee comes from the  Bunyangabu Washing Station in Western Uganda, serving farmers across the districts of Bushenyi, Mitooma and Rubirizi. Established in 2021, the station supports a fast-growing coffee region by offering farmers a reliable, premium market for their coffee.

The station works with smallholder farmers cultivating plots averaging around 0.7 hectares, at elevations between 1,100 and 1,900 meters above sea level.  Bunyangabu operates in close collaboration with Sucafina Uganda, focusing on quality improvement and long-term opportunities for farming communities.

Cultivation and Processing

Farmers selectively handpick ripe coffee cherries and deliver them to the washing station, where the cherries are sorted by flotation and visual inspection. This lot is processed as a yeast-inoculated fully washed coffee. After pulping, Oro yeast is added during fermentation, which lasts approximately 40 to 46 hours. The coffee is then washed and dried on raised beds for 18 to 22 days, with regular turning and hand-sorting to ensure even drying and clarity.

Cup Profile

The cup is clean and expressive, with rich sweetness, dark berry depth, and a subtle brown-spice finish. Yeast fermentation adds clarity and structure, resulting in a coffee with a well-balanced interplay of acidity and sweetness.