Tasting Notes: cooked red grape, dried cranberry, brown sugar
Country: Uganda
Region: Western Region (Kisoro District)
Producer: Kenneth Barigye (Mountain Harvest)
Varietal: SL14, SL28, Nyasaland, Bugisu
Process: Anaerobic Natural

About the Coffee

This microlot comes from the Kisoro Estate in the volcanic Kigezi Highlands of southwestern Uganda, grown at 1800 MASL. The estate was planted in early 2022 as a "living laboratory" to test regenerative agriculture and precision processing. This specific lot is an Anaerobic Natural, a method where freshly harvested cherries are placed in sealed containers to ferment before drying.

The intentional use of anaerobic fermentation creates a significant flavor impact, with increased fruit intensity, winey acidity, and a mellow, sugary sweetness. In the cup, expect deep layers of intense chocolate and caramel paired with the complex fruit notes of cooked red grape and dried cranberry. This coffee represents a new standard for Ugandan Arabica, having been used by Ibrahim Kiganda to win the 2025 Uganda Barista Championship.

About Kisoro Estate & Mountain Harvest

Founded in 2017 by Kenneth Barigye, Mountain Harvest began with a mission to transform the livelihoods of Ugandan smallholder farmers through quality and consistency. After being challenged by local farmers to take the same risks they do, Barigye established the Kisoro Estate to "lead by doing".

Today, the estate spans over 250 acres and serves as a center for innovation in tree spacing, shade management, and agroforestry. By maintaining full control over cherry selection and refining processing protocols—originally developed on Mount Elgon—Kisoro Estate has become a premier source for competition-grade nanolots. These efforts have placed Ugandan coffee on the global stage, marking the first time an East African coffee from outside Ethiopia reached the finals of the U.S. Barista Championship.

Experimental