Uganda Gibuzale Buginyanya

Cupping Notes:
Lightly sweet flavors of brown sugar, molasses, malt loaf, along with nutty accents like roasted almond, pumpkin seeds, beer grains, and chocolate sesame halva. City+ to Full City+.

Region: Gibuzale, Buginyanya
Processing: Wet Process (Washed)
Drying Method: Raised Bed Sun-Dried, & Mechanical Dryer
Variety: Sl-28, SL-14, Catuaí, Costa Rica 95
Altitude: 2000 masl

Farm Description:
This lot is from a washing station in Gibuzale, not far from the western border of Kenya, and foothills of Mount Elgon. It's actually very close to the Kapchorwa station, where we also bought coffee. These are the two highest elevation sites that we visited during our 2025 visit, both situated right around 2000 meters above sea level, and many of the farms stretch up to 2200 meters. The station is very well organized, and operations are managed by a woman named Ramona who gave us a very nice overview of their processing at the mill (see photo). 1 kg of coffee cherry is pulled from every delivery to be assessed for unripe, and defective fruit before processing. It is then run through their Penagos pulper which has its own internal system of grade separation. The premium grade coffee like this lot is fermented for 12 hours, and then dried first on raised beds, and finished in mechanical dryers. Most of the farmers in the region grow a mix of varieties, with SL-28 being quite common, along with SL-14, Costa Rica 95 and Catuaí (many are supplied by the owners of the washing station).

Description from Coffee Shrub.