SL14, SL28, Nyasaland · 96h Anaerobic Natural · 1,400–2,000 m.a.s.l.
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. Same beds as our 48-hour; the clock is the only thing we moved.
Fuller and wilder than the 48h. Jammy sweetness, soft stone-fruit acidity, a port-wine warmth on the finish. Aromatic where the 48h is comforting.
First time?If “port wine” in a coffee sounds strange — it is, pleasantly. Buy it beside the 48-hour and you will taste, in two cups, exactly what fermentation time does.
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Starts with this coffee — then 2 lots, hand-picked monthly · Free shipping
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The lot file
Why this lot
What goes wrong
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.
How to brew it
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.
Same producer, two clocks
Uganda Coffee Yards · 96h Anaerobic Natural
The lush cup — guava, overripe peach, mulled wine. Deeper fruit, wilder finish. Arrival-cupped 86.25.
You’re hereUganda Coffee Yards · 48h Anaerobic Natural
The dessert cup — chocolate fudge, banana flambé, toffee. Cleaner, sweeter, more familiar. 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.
Small-batch roasting
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.
Customer reviews
5.0 out of 5 · 1 review
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.
