Uganda

High in Uganda's Eastern Region, along the slopes of the Elgon Sub-Region, 1,500 farmers grow coffee between 1,700 and 2,200 masl in rich volcanic loam. Harvested by hand from October to January, the cherries are delivered to micro mill centers where they're floated and sorted before pulping. The parchment ferments for 10-18 hours, timing shaped by the day's weather, then rests on raised beds for a slow, drip-dried finish over 7-10 days. This semi-washed process brings out clarity and sweetness in the cup. Farmers here are adapting to a changing climate through water-conserving trenches, cover cropping, mulching, and agroforestry with shade trees.

This coffee was sourced through Touton Uganda.