Funkysaur is back, and in version 2.0, it’s riding the fruity wave even harder. This summer’s limited edition from Nordbeans features a naturally processed Ugandan coffee that’s bursting with juiciness, sweetness, and a touch of wild energy. The cup offers notes of orange, papaya, and sweet berries, so expect a distinctly fruity profile, higher acidity, and a rich body. The fermented note is still there, but it stays in the background and tends to underscore the coffee’s funky character. Compared to the previous version, this coffee feels cleaner and more straightforward, yet it remains playful, sweet, and distinctive. It’s exactly the kind of pour-over you don’t want to drink quietly in a corner somewhere.
The coffee comes from Uganda, specifically the Rwenzori mountain region in the Kasese area. It’s produced by smallholder farmers in collaboration with their partner , Agri Evolve, which works in the region not only to improve coffee quality but also to educate growers, provide access to better equipment, and support the development of local communities. Coffee cherries from more than 350 small farmers are transported to the Nyabirongo processing station, located right in the Rwenzori Mountains. Coffee trees of the SL28 and SL14 varieties grow at an altitude of approximately 1,500 meters above sea level. The fertile mountain soil and the alternation of rainy seasons with long periods of sunshine create ideal conditions for slow ripening and give the coffee its distinctly fruity character.
Processing is done using the dry method with controlled fermentation. Ripe cherries are sun-dried whole, still with their skin and pulp, which allows the beans to develop greater sweetness and more intense fruitiness during the process. At the Nyabirongo station, the coffee is first dried on African drying beds in a thick layer; later, it is spread out into a thinner layer and turned regularly to ensure the entire process proceeds evenly. After drying, the beans are hulled and thoroughly sorted. The result is a full-bodied and juicy cup with pronounced notes of papaya, orange, and sweet berries, complemented by lively acidity and a subtly fermented character.