Uganda Nyabirongo from the Krok roastery is a filter coffee with a distinctly fruity and sweet profile. In the cup , blueberry jam, chocolate-covered sour cherries, wild strawberries, and rum pralines come together, giving the coffee a juicy, full-bodied, and pleasantly playful character. Blueberry jam adds a sweeter fruity note, chocolate-covered sour cherries bring a deeper tone, and wild strawberries brighten the entire profile. Rum pralines then shift the aftertaste toward a sweeter, slightly dessert-like note, giving this Ugandan coffee a pleasantly distinctive character.
The coffee comes from western Uganda, from the Rwenzori Mountains region, often referred to as the Moon Mountains. Coffee trees grow on small family farms scattered across the mountain slopes at altitudes ranging from 1,300 to over 2,000 meters above sea level. Farmers traditionally grow coffee in the shade of banana trees, avocado trees, and native trees, and after harvesting by hand, they deliver the cherries to collection centers. From there, they are transported to the Nyabirongo processing station, located near the town of Kisinga. The project is led by Agri Evolve, a social enterprise focused on supporting Ugandan farmers, improving coffee quality, and promoting more transparent trade.
Processing is done using the dry method, but with an emphasis on precise control of the entire process. Only fully ripe, dark red cherries are harvested, which are then sorted in water to remove light and defective fruits. The selected cherries then undergo anaerobic pre-fermentation underwater for 48 to 72 hours. This is followed by slow drying on African drying beds, which takes 20 to 30 days. During drying, the cherries are turned regularly and protected from rain and nighttime moisture. Once the target moisture content is reached, the coffee is allowed to rest, then hulled, sorted, and prepared for export.