Uganda LAVACHERRY

by Kaffa

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17,90 € VAT incl. (0,090 € / 1g)
In stock > 5
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Roast Date
11.09.2026 (4 days)
Roastery
Kaffa
Coffee Origin
Uganda specialty coffee Uganda
Region
Rwenzori
Variety
SL14, SL28
Roast Type
Filter
Process
Natural
Flavour Profile
Fig jam, Mandarinka, Milk chocolate, Papaya
Cupping Score
87/100
Roast Level
Light to Medium Light
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot

Papaya, mandarin orange, fig jam, and finally milk chocolate. Uganda LavaCherry from the Slovak roaster KAFFA showcases the beautifully fruity and sweet character of coffee from the Rwenzori Mountains. The SL14 and SL28 varieties, combined with natural processing and extended fermentation, bring a distinctive fruitiness to the cup that gradually evolves as the coffee cools. Sweet papaya and mandarin come to the fore first, followed by a richer fig jam, and the finish is softened by milk chocolate. The result is a clean and sweet coffee that maintains a pleasant balance without overly intense fermentation notes.

LavaCherry comes from the Rwenzori region of Uganda, where coffee is grown at an elevation of approximately 1, 500 to 1, 800 meters. It is not produced by a single farm but is a community lot combining the harvests of roughly 350 small-scale producers. Their coffee is collected and processed by Agri Evolve, an organization that works with thousands of farmers in the region and focuses on improving the quality of both the harvest and subsequent processing. The coffee is sent to the Nyabirongo station and consists of two East African varieties, SL14 and SL28. The cherries are harvested by hand and selectively from March through May.

After harvest, the ripe cherries are transported to the Nyabirongo station, where they are first sorted and then fermented whole for 48 hours. This is followed by slow drying on raised African beds, during which the cherries are turned regularly to ensure even moisture distribution and prevent unwanted fermentation notes. Once the desired moisture content is reached, the coffee is hulled, sorted again, and prepared for export. The natural processing method enhances its sweetness and fruitiness, while the extended fermentation adds further complexity to the profile.

  • 1,500–1,800 m above sea level – coffee from the highlands of Uganda’s Rwenzori Mountains
  • 48-hour fermentation – whole cherries ferment before drying
  • Approximately 350 farmers – a community lot processed by Agri Evolve

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