Friedhats presents a coffee from Uganda that is definitely worth your attention—and perhaps even a little surprise. This naturally processed lot from Nyabirongo offers a juicy and distinctive profile, blending candied red fruit, dark chocolate, and a slightly spicy note of sarsaparilla. In the cup, it feels full-bodied, sweet, and lively, with a pleasant texture and a long finish. It’s a coffee that defies expectations and shows that Uganda definitely has something to offer in the world of specialty Arabica.
The coffee comes from the Nyabirongo region on the slopes of the Rwenzori Mountains in western Uganda, near the border with the Democratic Republic of the Congo. It is here that the SL14 and SL28 varieties , better known from Kenya, are grown. Their production is managed by smallholder farmers from the Bakonzo community, who work under challenging conditions but with a strong emphasis on quality. The SL28 variety is known for its susceptibility to disease and low yields, making it a risky but potentially extremely rewarding choice. It is precisely this combination that produces coffees with a distinctive character and unusual complexity.
Processing takes place at the Nyabirongo Factory, where farmers deliver hand-picked ripe cherries. These are then dried whole on raised African beds, a key step in the natural method. Thanks to this process, the intense sweetness and fruitiness of the pulp is transferred to the bean, giving the coffee its distinctive profile. In the case of the SL28 variety, natural processing is relatively rare, which makes this lot even more interesting. The result is a coffee that combines a Kenyan genetic foundation with Ugandan terroir, creating a unique flavor experience that is definitely worth discovering.
- Altitude: 1,600–2,200 m a.s.l.