Uganda: Yembek Anaerobic Natural

This lot comes from the Yembek community, one of the highest elevation coffee producing regions in the country. Kawacom, a processing company started in 1999 in Uganda, works closely with this community, consulting with growers to determine when the cherry selection is optimal for processing. The coffee undergoes rigorous processing. After being meticulously sorted, the cherries are sealed into containers to ferment in their fruit for 24 hours. The cherries are then dried on traditional raised beds before being pulped and mechanically dried over the course of three weeks. The resulting coffee is pleasantly sweet, with a balancing, juicy acidity. Summery nectarine and sun-ripened raspberries mix with a syrupy honey sweetness to make a warm and rich cup.

Sourced from the Yembek region of Uganda and produced by Kawacom, this offering from Broadsheet Coffee showcases the distinct profile of an anaerobic natural process. While traditional natural-processed coffees often exhibit heavy fruit characteristics, the anaerobic method involves fermenting the coffee cherries in an oxygen-free environment, which can significantly influence the final cup's acidity and sweetness. You can learn more about how these techniques impact the bean in our processing methods explainer.

This specific lot features tasting notes of nectarine, sun-ripened raspberries, and honey. When evaluating these complex layers, it is helpful to reference the flavor wheel to better identify the nuances between stone fruit and berry-like acidity. By utilizing controlled fermentation, this Ugandan selection highlights the evolving landscape of East African coffee production, offering a vibrant and fruit-forward experience that reflects the unique conditions of the Yembek region.