We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
Historically, Uganda’s coffee industry has focused on producing and exporting high volumes of C-grade, or commodity coffee. Since it is indigenous to the lowlands of the East African nation, Robusta has long been the majority of this export. Today, however, specialty Arabica varieties are being cultivated in two regions: the foothills of Mount Elgon along Uganda’s eastern border, and the Rwenzori mountains in the southwest. Uganda’s narrative around coffee is being reshaped thanks to the efforts of smallholder farmers in these areas who are cultivating coffees with improved processing methods and greater traceability.
Norman Mukuru began his career as an agronomist before being recruited by Great Lakes Coffee, which was previously one of Uganda’s largest coffee exporters. His expertise was brought on to build collection and processing systems in western Uganda. After the collapse of Great Lakes, Norman replicated that work around the foothills of Mount Elgon. About an hour from the city of Mbale, Norman started his own coffee processing facility, The Coffee Yard. This central hub receives lots collected from nearly 600 smallholder farmers who grow coffee at altitude, before Norman’s team processes it at scale.
Muki Fruity, the name of this coffee, combines the names Mukuru and Kirya, after Norman and his on-site Head of Quality, Maria. Norman’s twenty-plus years of specialised expertise shines through TCY’s careful selection criteria and precise processing methods. After being hand-sorted, this lot of Muki Fruity underwent a natural, anaerobic process: where ripe cherries are rinsed, before being (anaerobically) fermented in sealed barrels and then slowly dried.
Origin’s notes
“Expect mango, tropical fruit, and cherry liqueur up front, with dark chocolate and stone fruit lending structure beneath. The body is tea-like and refined, with an expressive, lingering finish that rewards attention.”
- Flavours: Mango, tropical fruit, cherry liqueur, dark chocolate, passion fruit, apricot jam
- Body: Tea-like
- Acidity: Fruity
- Roast: Medium
- Brewing: Pour-over, plunger, AeroPress, siphon, espresso & milk-based
Coffee details from Origin
“An anaerobic natural from the volcanic slopes of Mount Elgon, Uganda — this is a fruit-forward yet composed lot with real depth.”
- Country: Uganda
- Region: Sironko District, Mount Elgon
- Altitude: 2000 - 2200 masl
- Varieties: Nyasaland, SL14, SL28
- Processing: Anaerobic Natural
- Producer: 578 smallholder farmers
- Owner: Norman Mukuru
- Washing station: The Coffee Yard