This coffee is from the Busingo community in the Rwenzori region of Uganda, grown at 1700 metres above sea level by 100 smallholder farmers. It is a natural processed coffee with yeast fermentation - cherries are floated, fermented in tanks with special yeast for 3 days, then sun-dried for 3-5 days before finishing in mechanical driers. The varietals are SL14 and SL28. The result is a funky, wild coffee with good fruit and chocolate notes, a nice vibrancy and a long finish. Roasted to a medium level and suitable for both filter and espresso brewing.
