Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!


The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


Uganda is having a great coffee year! All the Ugandan coffee that I have tasted this year is the best coffee from Uganda that I can remember. This coffee is extra sweet and caramelly with baking spice notes and a clean velvety mouthfeel. We are roasting it very carefully to not disturb the natural balance of flavors that this coffee has.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Bududa district, Bukusu station


The farm & mill where the coffee cherry is grown & processed.

Musa Kuloba & others

Musa Kuloba is a long-time coffee farmer and family man from the Nanyale Bukalasi sub-county in Bududa district in Uganda. Musa and his family live on a 6-acre plantation with about 300 coffee trees. Traditionally, Musa harvested and processed his cherries at home and then sold wet parchment to a dry mill. At a small scale with limited technology, this meant his coffee quality was not up-to-par. However, with the recent opening of Bukusu washing station, Musa now has a local buyer of cherry with much more consistent processing that elevates the quality of coffee and allows Musa to focus on growth and health of his plantation.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Typica, SL 14 & 28, Kent