Mubuku, Uganda

PROFILE: Richly Textured & Vibrant WITH NOTES OF Brown Sugar, Date, Pineapple ROAST: Medium Roast For Espresso Brewing

Download the Mubuku, Uganda Transparency Report

ABOUT

This coffee is part of a collaboration between Sucafina NV and UGACOF, which aims to develop a high-quality flavour profile for Ugandan coffees. This partnership supports farmers through improved infrastructure, training, and access to resources.

Mubuku cherries are hand-sorted before undergoing 72 hours of Anaerobic Fermentation in sealed plastic drums. They are then dried on raised beds for 18–24 days. Around 90 seasonal workers regularly turning, raking, and inspecting the cherries to ensure even drying and remove defects.

This careful approach to fermentation and drying results in a pleasant, multi-layered cup that reflects the region’s rapidly evolving specialty coffee scene.

SOURCING

ORIGIN: Kasese, Western Uganda, Uganda PRODUCER: 4300+ small scale producers VARIETIES: SL - 14 PROCESS: Anaerobic Natural ALTITUDE: 1300 - 2030 masl PARTNERS: Ugacof / Sucafina QUALITY SCORE: 86 HISTORY: 1st year of purchasing LOT SIZE: 150 kgs HARVEST: January - April

Sourced from the Kasese region of Western Uganda, this coffee represents the collective efforts of over 4,300 small-scale producers. The lot features the SL-14 varietal, which is cultivated across a diverse range of elevations between 1,300 and 2,030 meters above sea level. This specific offering from Seven Seeds has undergone an anaerobic natural process, a technique that often influences the final cup profile by intensifying sweetness and body. While natural-processed coffees frequently exhibit heavier fruit characteristics, the anaerobic environment can further refine these qualities, as detailed in our processing methods explainer.

In the cup, this Uganda Mubuku presents a distinct profile of brown sugar, date, and pineapple. To better understand how these specific descriptors fit into the broader spectrum of coffee characteristics, you can reference our flavor wheel. This coffee highlights the potential of the Kasese region, showcasing how careful processing and regional varietal selection contribute to a complex and nuanced drinking experience.