UGANDA Mount Elgon Mahali Tatu AA

Description

Processing: Washed; SCA Score: 84.25 points

A pronounced taste of black tea, red berries, rosehip, and floral hints. High acidity.

ROAST PROFILE: Suitable for Espresso and Filter preparation.

GRINDING: Whole beans (Standard Delivery).

DEGASSING PERIOD:

• Espresso: 10-14 days

• Filter: 7 days

To provide you with freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.

If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.

Processing: Washed; SCA Score: 84.25 points

A pronounced taste of black tea, red berries, rosehip, and floral hints. High acidity.

When most people think of major coffee-producing countries, Uganda is not usually the first that comes to mind. However, coffee accounts for nearly 30% of Uganda's annual foreign trade revenue.

The country is actually one of the birthplaces of Robusta coffee, but it has also become a significant producer of high-quality Arabica.

Bugisu coffee from eastern Uganda is grown around Mount Elgon, an extinct volcano on the border with Kenya, and processed using the washed method.

In the west, farms in the Rwenzori Mountains cultivate and process their beans using the dry method, creating what has historically been called DRUGAR, short for Dried Uganda Arabica.

Robusta is still cultivated in the lowland central areas of the country.

While much of Uganda's coffee production consists of lower-quality commercial beans, small farmers have recognized the advantageous geography of their coffee-growing land and have made efforts to improve quality.

Located on Uganda's eastern border with Kenya, Mount Elgon is Africa’s oldest volcano, with coffee farms dotting its slopes. The Bugisu region, on the western side of Mount Elgon, is the most famous subregion and is known for its fruity, wine-like coffees, with deep sweetness brightened by citrus notes.

Coffee cultivation in the Mount Elgon region is predominantly carried out by small farmers who own less than two hectares of land. These farmers typically grow coffee alongside other crops such as bananas, beans, and maize, which helps maintain soil fertility and improves overall farm productivity.

While specific growing and processing methods may vary from farmer to farmer, it is generally known that most Ugandan coffee is processed using the washed method. This involves removing the outer skin and pulp from the coffee cherries using a pulping machine, followed by fermentation in water-filled tanks for 12–48 hours. The fermented coffee is then washed to remove any remaining mucilage before being spread out to dry under the sun on raised beds or drying tables. Once the beans reach the desired moisture content, they are sorted, graded, and stored in bags until ready for export.