Uganda | Imbalu

REGION: Imbalu

ALTITUDE: 1,800 - 2,000 MASL

VARIETAL: SL-14, SL-28

PROCESS: Anaerobic Natural

TASTING NOTES: Black Cherry Liqueur, Dark Chocolate, Basque Cheesecake

This lot comes from The Coffee Gardens, working with producer Norman Mukuru to bring coffees from Mount Elgon to the UK. With nearly 20 years of experience, Norman has become known for his work in natural processing. At The Coffee Yard, his drying centre in the foothills of Mount Elgon, he sources cherries from Sironko, Mbale, Bulambuli and Kapchorwa. Since 2018, he has focused on refining fermentation and drying techniques to develop more expressive and distinctive flavour profiles. The Coffee Gardens and Norman have worked closely in recent years to improve quality and consistency across the region. Harvest in Eastern Uganda runs from August to January, depending on altitude. Cherries are floated and sorted before being rested briefly, then graded by colour and density. Fermentation is carefully managed before the coffee is slow dried on raised beds and tarpaulins for at least 21 days. The result is a cup with clarity and balance, while still allowing the character of the process and place to come through.

Norman Mukuru's Uganda Imbalu exemplifies the expressive potential of anaerobic natural processing, a technique detailed in our processing methods guide. Grown at 1800–2000 meters in the Imbalu region, this lot combines SL-14 and SL-28 varietals—hardy, flavor-forward cultivars—under anaerobic fermentation, which intensifies fruit-forward and fermented characteristics. Hundred House Coffee highlights dark, layered notes: black cherry liqueur and dark chocolate, with a creamy, dessert-like quality reminiscent of Basque cheesecake. These tasting descriptors suggest rich body and subtle sweetness typical of naturally processed coffees undergone controlled fermentation. Reference the flavor wheel for a broader sensory map of these tasting categories.