Uganda Namisuni from the Mount Elgon region is a coffee that surprises with its sweetness and fruity depth from the very first sip. The flavor combines figs, currants, and the delicate sweetness of peanut sherbet (a nutty dessert), carried by the light body of black tea. The overall impression, with a hint of fermented complexity, is still clear and clean. This natural coffee has a beautiful balance between fruity-sweet tones and balanced acidity, making it particularly suitable for filter coffee, where its layered character unfolds in the finest detail.
The coffee comes from the slopes of Mount Elgon, in eastern Uganda near the town of Mbale, where small local farmers grow Arabica at high altitudes between 1,800 and 2,200 meters above sea level.This allows the cherries to ripen more slowly and acquire more sweet and aromatic substances. The lot consists of the Nyasaland, SL14, and SL28 varieties, which are typical for this area and give the coffee its characteristic sweetness and fruity flavor when filtered. The coffee is processed by a processing station, which carefully sorts and ferments the raw material so that its natural quality and the terroir of the volcano are reflected in the cup.
Processing is done using the natural method, which means that ripe coffee cherries are dried whole on raised beds in the sun, where they slowly ferment. During this process, the cherries are turned regularly to ensure that fermentation proceeds evenly and the fruit does not overheat, and the temperature and dryness are controlled so that the coffee dries consistently. The natural process brings an intense, fruity sweetness and distinctive character to the cup, bringing fruity and sweet notes to the fore without seeming artificial or heavy. The result is a coffee that is clean, juicy, and very natural.