Country: Uganda Region: Upper Bukyabo Altitude: 1800-2200 m.a.s.l. Variety: SL14, SL28, Nyasaland Processing: washed Taste profile: Chamomile tea with lemon, and hazelnut cream This coffee was grown high in the Ugandan mountains near the village of Zebigi and processed at the bottom of the mountain where there is a processing station, where most farmers live. They blend the coffee into micro lots by combining coffees with similar flavor characteristics processed on the same day. Within hours of harvest, the coffee cherries are carried to the processing station in fifty-pound bags by ‘runners’ – a team of more than 160 men and women employed from the local community. This coffee is pulped before undergoing a signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and a gentle long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export. The SL14 variety is typical of Uganda and Kenya. It is tolerant of drought and cold, has light brown leaves, taller stature and is highly productive. Unfortunately, it is susceptible to diseases and pests. SL28 is grown in Malawi and Zimbabwe in addition to Uganda and Kenya. It also tolerates drought and is popular for its great taste. However, like its ‘sister’ it is susceptible to disease. Nyasaland is characterised by its high quality and good flavour potential, light brown leaves and tall stature. It is particularly popular with smallholder farmers in Uganda. Farmers have coffee gardens of different sizes and so supply different amounts of coffee. Within hours of being picked, coffee cherries are carried down to our station in 50 kg bags by runners – a team of over 160 women and men employed from the local community. INGREDIENTS coffee

In these self-sustaining conditions, coffee is left to grow naturally, flowering on average twice a year. In Uganda, smallholders intercrop their coffee trees with traditional food crops, usually utilising shade trees such as bananas. indigenous to Uganda, and the country is home to one of the world’s oldest varieties of wild growing coffee plants, found in the country’s rainforests. Uganda is one of the world’s largest Robusta producers but in recent years has revolutionised its specialty offering with a boom in arabica coffee growing in the Rwenzori and Mount Elgon Regions. Coffee makes up 95% of Uganda’s yearly national exports, providing a livelihood for an estimated 20% of the population. The land’s nitrogen-rich volcanic soil makes for an ideal growing location, and many farmers prefer to process their coffee using the natural method. That said, there are also washed lots available. Only genus Coffea Arabica can be awarded in this way. This species and grade of coffee is characterised by its remarkable aroma intensity and complex flavour unlike lower graded types. Speciality coffee is a product of the highest quality that has been awarded over 85+. Taste profile: Chamomile tea with lemon, and hazelnut cream. Green premium coffee beans from Uganda.