Uganda is the birthplace of Robusta coffee, which has accounted for most of its coffee exports over the years. 20% of those exports are Arabica, and even fewer are processed the way these special beans are. Just as with our last reserve coffee, Rwanda / Kilimbi, “anaerobic” refers to the process of placing freshly harvested coffee cherries into a sealed container deprived of oxygen. This increases the intensity of fruit notes, acidity, and body.
Kisoro, known for its cool climate, fertile terrain, and rich biodiversity, is a district of volcanic soils and sweeping hillsides that border the Virunga Mountains and Rwanda. Kenneth Barigye, Uganda’s largest Arabica farmer, with Mountain Harvest, established the Kisoro Estate in early 2022. Coffees from this farm have been used by the 2025 Uganda Barista Champion, Ibrahim Kiganda, as well as World Barista Finalist, John Dixon. The latter was the first time an East African coffee outside Ethiopia placed as a finalist.
Coffee Profile
Flavor Notes:
Pinot Noir / Caramel / Chocolate Cranberry
Producer:
Kisoro Estate
Region:
Kisoro District + Western Region
Variety:
SL14, SL28, Nyasaland, + Bugisu
Process:
Anaerobic Natural
Coffee Bio
This coffee is both a thoughtful sipper and a winey punch to the palate. We hope you enjoy this gem as much as we do!
