Naturally-processed coffee from Western Uganda, grown in the Rwenzori mountains by a female-led co-operative that empowers rural farmers. In the natural process, coffee cherries are dried with their fruit pulp and skin intact, allowing the inner seed -- the future coffee bean -- to soak in sweet fruit juices. The bean is then milled to reveal a complex flavor of balanced acidity and heightened sweetness. It's a delicate art that requires painstaking handling, but the resulting cup is well worth the effort. Ethiopia invented this method of processing, and eventually it spread to Uganda, which continued the well-honed tradition.
The beans are rated 88+ out of 100 by expert tasters.
Tasting notes: Honey and dark berry. Makes a delicious pour over and can used with an espresso machine.