The story
Where this coffee comes from.
SL14 · SL28 · 48h Anaerobic Natural
Chocolate fudge, banana flambé and toffee — heritage SL varieties from the high slopes of Mt. Elgon, sealed whole for 48 hours of low-oxygen fermentation, then dried slowly on raised beds under careful shade. Two days sealed, every hour accounted for — dessert sweetness, built on purpose.
Tasting notes
Chocolate fudge · Banana flambé · Coconut · Lime · Rose · Toffee
Origin
- Country: Uganda
- Region: Mt. Elgon (near Mbale)
- Producer: The Coffee Yards · Norman Mukuru — 4 community stations, ~300 smallholders
- Altitude: 1,400–2,000 m.a.s.l.
- Varietals: SL14 · SL28 · Nyasaland
- Process: 48h anaerobic natural — whole cherries sealed for low-oxygen fermentation
- Drying: Slow, on raised beds with careful shade control
- Arrival cupping (importer): 86
- Harvest: 2026 crop
Roast
Medium development — a fudge-and-toffee base with the rose and lime kept bright. Roasted in small rounds, sealed the same day.
Why Uganda
Uganda is the origin most coffee shelves forgot — and Mt. Elgon, on the Kenyan border, grows heritage SL varieties at serious altitude. Norman Mukuru built collection and processing networks for one of Uganda’s largest coffee exporters; when it collapsed, he built his own. The Coffee Yards is his central processing hub outside Mbale — raised beds, fermentation tanks, agronomists and QC staff — buying cherry from about 300 smallholder families at the mountain’s highest elevations.
