sweet and creamy with notes of papaya, dark cherry, syrah grape sweetness, raspberry acidity and a cocoa nibs finish
This lot comes from the Alur Highlands in north-western Uganda, where a new coffee processing station called Jukia was built in 2021 and became operational the following year. Today, the station works with around 300 registered farmers from whom it buys coffee cherries. Most of the coffee grown in the area is SL14, complemented by Bourbon, which was introduced from neighbouring DR Congo where it is widely grown.
Jukia combines modern technology with a strong focus on meticulous hand sorting. The station uses an electronic colour sorter to speed up processing, while local women still carefully hand-sort the coffee afterwards, removing defects that the machine misses. A new facility is also being built at Jukia, including a cupping lab and training space that will serve as a hub for local producers and further quality development.
This lot was processed as a natural with a 48-hour fermentation. Ripe cherries are carefully sorted after harvesting and then fermented before being dried to the desired moisture level. Jukia is also interested in experimenting with different fermentation and processing techniques, with the aim of developing exclusive processes for specific coffees in the future. The result is a clean and expressive Ugandan natural that showcases the potential of the Alur Highlands.
| variety | SL14 & bourbon |
| process | natural fermentation |
| region | zombo, zombo, alur highlands |
| altitude | 1250 masl. |
