Bunyangabu

Around 3,500 smallholder farmers deliver cherries to Bunyangabu Washing Station in Uganda’s Western Province. Grown at 1,300–1,600 MASL, this lot features SL28 and SL34.

Lactic fermentation is an anaerobic, controlled process in which lactic acid bacteria (LAB) break down sugars in coffee cherries, creating high levels of lactic acid that produce more distinctive floral, fruity, creamy, and buttery flavour notes, along with an enhanced velvety mouthfeel.

This fully washed, lactic-fermented lot is therefore velvety and distinctive, with notes of green apple, black tea, and citrus.