Uganda · Mt. Elgon
86+ ExcellencePour-over favorite
SL14, SL28, Nyasaland · 1,400–2,000 m.a.s.l.
Norman Mukuru · The Coffee Yards · Mt. Elgon
$32.00 ≈ $2.03 a cup Welcome 10%$28.80 in your cartAuto-applied or from $27.20 / bag with a subscription
“Bright, juicy, and seriously expressive.” Jaiser M., verified buyer
Fruity, without the sourness
Roast
Ultra light
Brighter, more floral
SL14, SL28, Nyasaland · 1,400–2,000 m.a.s.l.
Norman Mukuru · The Coffee Yards · Mt. Elgon
Norman Mukuru’s Coffee Yards, fully traceableAbout 300 farmers across 4 community stations
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Starts with this coffee — then 2 lots, hand-picked monthly · Free shipping
$14
Espresso glassbox 1
$12
Dosing ringmonth 2on box 1
$10
Dosing cupmonth 2on box 1
$26
Glass drippermonth 3on box 1
$10
Dosing cupbox 2
$18
Handheld frothermonth 3Ships within 48 hours · $3.99 shipping, free from $39
Customer reviews
5.0 · 2 reviews
“My favorite, works really well in pourover & espresso I would say the batch I receive is more light/ultra light”
In real cups · tap to watch
How people brew it
Ninety-six hours in sealed cherry is exactly where naturals usually tip over into vinegar and alcohol.
This one doesn’t, because the drying does the braking — slow, on raised beds, with shade managed so the fruit never cooks. Long ferment, patient dry. That combination is the whole trick.
We roast a single omni profile per lot — light-medium, developed to work in a cone, in a press and in a portafilter. Not a compromise between them: one correct roast for the coffee, then a brew method chosen to suit it.
| Method | Ratio | Water | Grind | Time |
|---|---|---|---|---|
| Filter | 1:16 | 198 °F | Coarse · 800–1,000 µm | ~3:15 (45 s bloom) |
| Immersion | 1:14 | 190 °F | Medium · 600–800 µm | ~2:45 (45 s bloom) |
| Espresso | 1:2.5 | 198 °F | Fine · 200–300 µm | 28–34 s |
Why lower pressure on espresso. A light-medium omni roast pushed at a full 9 bar throws its acidity and its bitterness at you at once. Pull it at 6–7 bar with an extended 8–12 second pre-infusion — wetting the bed evenly before extraction starts softens both ends and lets the fruit through. No pressure control? Grind a little coarser and pull longer: 1:2.5 rather than 1:2.
Sharp, boozy or thin at the finish? Go one step coarser and drop to 190 °F. Flat or hollow? Go finer first, and only then up to 199 °F. Change one thing at a time.
Rest. We rest every roast 5–7 days before it ships, so it arrives ready. These lots keep opening up after that — give a bag ten days off roast before you judge it.
Deep volcanic soil, serious altitude, heritage SL trees — and Norman Mukuru, the agronomical engineer who came east to build another exporter’s operations and stayed to build The Coffee Yards. This is his four-day ferment — whole cherry, sealed for 96 hours, then dried.
Meet the producerSame producer, two clocks
Uganda Coffee Yards · 96h Anaerobic Natural
The lush cup
Guava · Peach · Magnolia · Port wine Arrival-cupped 86.25.
You’re hereUganda Coffee Yards · 48h Anaerobic Natural
The dessert cup
Chocolate · Banana flambé · Coconut Arrival-cupped 86.
Meet the 48h →Meet the producer
The same Mt. Elgon hub as our 48-hour lot — Norman Mukuru's Coffee Yards, roughly 300 smallholders across four community stations. Same heritage SL cherries; ninety-six sealed hours instead of forty-eight.
How this coffee was made
Uganda · East Mt. Elgon · SL14 · SL28 · Nyasaland · 1,400–2,000 m · Norman Mukuru
Guava · Peach · Magnolia · Pear · Port wine
SL14, SL28 and Nyasaland red cherries are carefully picked, wet and hand-sorted, then graded.
Whole cherries go under a slow, sealed, oxygen-free fermentation for 96 hours.
Slowly dried on raised beds, with careful shade control.
Cherries and beans are separated through milling.
Selected beans are roasted with precision to unlock their unique flavour characteristics.
Bright, juicy, and seriously expressive. This 96h anaerobic natural brings layered fruit, high sweetness, and a clean funky edge. As it cools, the cup opens up even more and shows extra complexity.
My favorite, works really well in pourover & espresso
I would say the batch I receive is more light/ultra light
