Not so long ago, coffee from Uganda began to win the hearts of those who love sweet and juicy cups. Despite being part of the African coffee belt, until recently the country didn’t have a distinctive flavor profile that one could instantly recognize. Experimental fermentations came to the rescue.

This coffee is a lot from Dyson Karenga, who, before growing specialty coffee, used to help his parents cultivate corn and bananas. Later, he fully immersed himself in stable, high-quality coffee production with a focus on sustainability, inheriting a small coffee farm in eastern Uganda near Sipi Falls.

In 2016, Dyson united 262 smallholders around him and started processing their coffee at a small washing micro-station, separating microlots by altitude, microclimate, and processing method. The result was an average cup score of 84! Impressed by this quality, he began experimenting with processing techniques, which delivered remarkable and unusual results. And this is one of them!

The microlot of juicy African varieties was picked by hand in several passes as the cherries ripened. In Uganda, most coffee is grown organically, even if it doesn’t carry official certifications. After washing and removing defects, the cherries were placed into hermetic containers for fermentation, then sun-dried. The rest of the processing details remain a mystery, but the result is right here in front of us: an exceptionally sweet, vibrant cup that is impossible to forget.