Uganda Mubuku Anaerobic Natural ESPRESSO

About this coffee

The Mubuku Washing Station is located on a 20-acre plot along the banks of the Mubuku River in Kasese District. The river originates from the glacial caps of the Upper Rwenzori Mountains and flows all the way to Lake George. Along its journey, it winds through fertile farmland on the east-facing slopes of the Rwenzori Mountain Range, passing Kasese Station before joining Lake George and the broader African Great Lakes system. Kasese lies close to the shores of Lake George, with the breathtaking Queen Elizabeth National Park to the south of the station. Even closer is the entrance to Rwenzori National Park—just one kilometer from our washing station. Both parks are UNESCO World Heritage Sites. This coffee is part of a specialty initiative born from the partnership between our in-house fermentation experts and Ugacof. The project’s mission is to develop a reliable, high-quality flavor profile that adds value to Ugandan coffee. Our specialty coffee team worked closely with Ugacof to design a customized experimental processing method aligned with these goals. The drier, hotter climate at Mubuku Washing Station, combined with the presence of a quality control lab, provides the ideal environment for experimenting with anaerobic natural processing. This setup ensures even drying and consistent quality at every stage. Purchases of this lot also contribute towards ourIMPACT responsible sourcinggoals by equipping IMPACT verified smallholder coffee farmers delivering to IMPACT verified farmers delivering to Katerera Coffee Washing Station (CWS) in Uganda with essential farming tools and practical support. By providing tool kits that include hoes, spades and pruning saws, this initiative tackles a key barrier to productivity  limited access to essential farm equipment. More than 4,300 farmers contribute cherries to the Mubuku station, spread across a vast network of farms and communities. For those living farther away, transporting cherries daily can be a significant challenge. To address this, weve built strong relationships with trusted middlemen who collect and deliver cherries to the station. This network is essential for maintaining a smooth workflow and ensuring timely payments to farmers. Farmers primarily grow SL14, often intercropping with bananas, vanilla, and beans to diversify their income. Cherries are transported to the station daily, often via steep, muddy dirt roads. Upon arrival, the cherries are floated and meticulously hand-sorted by trained staff. They are then placed in plastic drums with capacities ranging from 95 to 155 kg. The tanks are sealed, and the cherries undergo anaerobic fermentation for 40 hours. The introduction of a state-of-the-art wet mill will enable the Mubuku Project to consistently produce high-quality specialty grades across all processing methods. It also opens the door to exciting new experiments that unlock the full flavor potential of these coffees, like this anaerobic natural. For our Anaerobic Naturals, cherry quality and a controlled environment are critical to preventing over-fermentation and maintaining the highest standards. After fermentation, cherries are spread on raised beds with an average capacity of 300 kg. Around 90 seasonal workers are employed at the drying tables, focusing almost exclusively on drying care. They frequently turn and rake the cherries to ensure even drying and visually inspect for defects, removing any damaged beans. Drying typically takes 18 to 24 days, depending on conditions.