Bunyangabu Lactic Fermentation

HEIGHT 1300 - 1600 MASL

ABOUT ME

At Bunyangabu, the story starts on the hills of western Uganda. Around 3,500 smallholder farmers bring their coffee cherries to the washing station from plots 1,300 to 1,600 metres above sea level. They grow mainly SL28 and SL34, often alongside bananas, vanilla and beans that give their farms more than one source of income.

Bunyangabu’s cool, humid climate makes it well suited to the extended lactic fermentation used for this lot. The team first floats the cherries to remove lower-quality fruit, then checks the rest by eye before pulping.

But here’s the unusual part: the wet parchment then spends around 40–42 hours fermenting in water with a measured amount of salt from Lake Katwe, a salt lake in the neighbouring Kasese district. During that time, microbes transform some of the remaining sugars, helping develop the coffee’s creamy acidity and velvety texture. The result is a cup that feels lively and layered, with enough structure to hold its fruit and tea notes together. It’s then washed and spread across raised beds for 18–24 days. Throughout drying, the station team turns the parchment and picks out defects by hand. It’s a lot of attention for a coffee with such a wonderfully untamed cup.

We find black tea, tart rhubarb and subtle nectarine, with a creamy, yoghurt-like acidity and a velvety green apple finish. It's bright, curious and full of character.

A big thank you to everyone who brought Bunyangabu to life!

BREW GUIDES We recommend the following recipes as a starting points

Espresso Dose: 21 grams Brew temperature: 94ºC Bar Pressure: 8.0 Brew time: 24 - 28 sec Brew weight: 48 - 50 grams Brew Ratio: 1:2.2-2.4

Pour Over Brew temperature: 94ºC 20g in 300ml out (~1:15 brew ratio)