Producer and Region

This coffee comes from the Kisiizi Washing Station in Rukungiri, Western Uganda. Farmers delivering coffee to Kisiizi cultivate their plots at elevations ranging from 1,500 to 1,900 meters above sea level, benefiting from a fertile microclimate shaped by the nearby Rwenzori Mountains.

The station works with a network of small-scale farmers, each managing farms of around one to one and a half hectares. Coffee is their primary cash crop, but it is often intercropped with bananas and other fruit trees, which provide food security and contribute to the resilience of the farms.

Kisiizi is supported by UGACOF / Sucafina Uganda, who work closely with farmers to improve quality, infrastructure and long-term sustainability in the region.

Cultivation and Processing

Farmers selectively handpick ripe coffee cherries and deliver them to the washing station or nearby collection points. Upon intake, the cherries are carefully sorted and floated to remove under- and overripe fruit and any other material.

This lot is fully washed. Processing is closely supervised and includes pulping, controlled fermentation, washing, grading through channels and a final soaking. The wet parchment is then carefully sorted before being dried on raised beds. During drying, parchment is turned regularly and covered during the hottest parts of the day and overnight to ensure even drying and to protect quality. All drying tables are clearly tagged to maintain traceability.

After drying, the parchment is transported to the dry mill in Kampala, where smaller lots can be milled separately to preserve both quality and origin integrity.

Cup Profile

This coffee is pronounced and full, with a dense body and soft acidity that keeps the cup well balanced. Notes of dark chocolate and dried fruits form the core, complemented by blackberry and a subtle orange-like brightness.