Uganda Muki Fruity
Code: 2113/250 2113/1 2113/251 2113/2 Choose variantRelated products
Product detailed description
Roaster’s Comment:
“This coffee from Norman was introduced to me by my longtime friend, Dana Siedem, who owns her own washing station in Uganda and also manages the export of Norman’s natural coffees. I was immediately struck by its clean and fruity profile — it’s a coffee I truly enjoy, and I consider it among the best Uganda has to offer. I believe it will open your eyes too :-)”
Producer/Farm: Norman Mukuru (The Coffee Yard)
Country: Uganda
Region: Sironko District, Eastern Uganda
Variety: Nyasaland, SL14, SL28
Processing: Natural
Altitude: 1800–2000 m.a.s.l.
Harvest: Spring 2025
Flavor Profile: Pear chutney, dried apricot, cherry
Best for: Filter preparation
Producer Story
Norman Mukuru is a true coffee guru with decades of experience. In the foothills of Mt. Elgon, he founded The Coffee Yard, a large-scale drying center renowned for its high-quality naturally processed coffees.
This delicate microlot, “Muki Fruity,” combines the names of the strong team behind it: Mukuru (Norman) and Kirya (Maria).
Maria Kirya, Head of Quality at The Coffee Yard, has been with the company since its founding in 2018, though she has worked in coffee since 2009. She plays a key role in developing the flavor profiles and swears by blind cupping, which helps her objectively identify any processing issues. This process allows her to provide valuable feedback to the production team and ensures the coffee meets the high expectations of their clients.
Processing
The processing of this natural coffee is a carefully monitored multi-step procedure that ensures a clean and consistent cup profile. It begins immediately upon the arrival of the cherries, which are floated in water to remove any lower-quality or damaged fruits. After that, a second round of hand-sorting takes place to eliminate any remaining defective cherries.
Next, the cherries are drained to reduce surface moisture before being graded according to moisture content and color — a key step to ensure even fermentation.
Once the controlled fermentation phase is complete, the coffee undergoes slow drying for at least 21 days. This takes place on both raised African beds and tarpaulins until the cherries reach optimal moisture. The team adjusts the duration of draining and fermentation to create distinct flavor profiles tailored to clients’ preferences.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Uganda |
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