Rich, sweet, and with a fruity, cocoa-like character— that’s the Mubuku espresso from Beansmiths. In the cup, flavors of dried plums, tamarind, and cocoa come together, complemented by moderate acidity and a full body. The espresso itself has an intense flavor, but when combined with milk, it softens beautifully and can evoke sweet, cookie-like notes. If you shorten the extraction time, it can develop an even more pronounced fruity character reminiscent of fruit yogurt.
The coffee comes from western Uganda, specifically the Kasese region, where the Mubuku processing station is located. It sits on the banks of the river of the same name, which originates in the Rwenzori Mountains, and processes coffee from local growers at elevations ranging from approximately 1,300 to 2,000 meters. This lot was created in collaboration with Ugacof and Sucafina, companies dedicated to improving the quality of Ugandan coffee and supporting farmers. The SL14 variety used is prized, among other things, for its drought tolerance and has a long history of cultivation in Uganda.
The coffee cherries were processed using the anaerobic natural method. Upon arrival at the station, they are sorted both in water and by hand, then sealed in plastic barrels where they ferment for 40 hours without oxygen. The whole cherries are then transferred to raised beds and are regularly turned and checked over the course of 18 to 24 days to ensure even drying. Controlled fermentation combined with natural drying promotes a full body, pronounced sweetness, and characteristic notes of dried fruit, tamarind, and cocoa, which really shine when brewed as an espresso.
- Region: Western Uganda, Kasese
- Station: Mubuku
- Variety: SL14
- Elevation: 1,300–2,000 m above sea level
- Cupping score: 86