05/09/2026
Munindi (Uganda), where fermentation meets balance.
This coffee comes from the Rwenzori Mountains in western Uganda, processed by , a company that started in 2016 as a small collection point and has since grown into a full processing station working with around 2,000 smallholder farmers in the Kasese District.
Their Nyabirongo Processing Station brings wet and dry processing together in one place, giving them much more control over quality from cherry to export. It's a great example of how better processing at origin can open up new possibilities for the coffees grown there.
This lot undergoes a 4-day anaerobic fermentation that manages to create a balanced, expressive, and delicious bean. With tasting notes of purple plums, berries and cocoa, Munindi is jammy and sweet as an espresso and suprisingly clear and bright as a filter. A great choice for casual, as well as adventurous coffee lovers!