Nafuna
Nafuna
Nafuna
Nafuna
Nafuna
Nafuna
Nafuna
Nafuna
Nafuna
Nafuna

Uganda

Nafuna

£12.50

A unique washed process by Jackie Nafuna of The Coffee Gardens Co-operative. Sweet butterscotch and dried fruit on a long finish

Roast Level: Medium

Type: Single-Origin

Origin: Uganda , Africa

Region: Kyambogo Village, Bukyabo Valley, Sironko

Farm / Producer: Members of the Coffee Gardens Co-operative

Altitude: 1300m to 2000m asl

Cultivar: Nyasaland, SL14 & SL28

Process: Washed

Medium roasted with butterscotch sweetness, golden raisins and roasted almond through a juicy, full bodied cup. Notes of mandarin citrus and brown spice on the finish.

V60
Dose: 18g
Water: 300g
Water temp: 94–96°C
Target time: 3:00–3:30
Pours: 4 (bloom + 3)

The V60’s conical shape encourages an expressive cup with open acidity and clearly defined flavour. It asks for a steady, controlled pour – get that right and the finish takes care of itself.

With this coffee, expect the butterscotch and roasted almond to come through cleanly in the middle of the cup, while the mandarin acidity adds structure.

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Mount Elgon is among the oldest extinct volcanoes in East Africa. Its western slopes rise from the plains of eastern Uganda into the Bugisu sub-region, where thousands of smallholder farmers grow Arabica up to 2,200 metres above sea level. Coffee trees grow under the shade of banana plants and tall African hardwoods, intercropped with beans, cassava, and ginger in a system that has sustained smallholder families on this mountain for generations.

Although Uganda is home to indigenous Robusta, Arabica was first planted on Elgon in the 1920s after being introduced from Kenya. By the 1950s coffee from the area had built a reputation for quality, but during the 1970s there was real decline. Cooperatives like The Coffee Gardens, who produced this microlot, are restoring the reputation the region once held. Working with traditional cultivars like Nyasaland and SL14, the mountain is once again recognised for the clarity and structure that modern smallholder production can achieve.

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Butterscotch and roasted almond give this medium roasted coffee a warm and toasted foundation, with golden raisins lending a quiet dried fruit sweetness. The mouthfeel is juicy, full and carries real weight. Mandarin orange acidity, bright but never sharp, has a harmonious, medium intensity that holds everything in balance. The finish is long, with sweet brown spice and a lingering fresh coffee fruit afternote.

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The co-operative have a micro-processing station and focus on quality and diversity in processing. For this coffee freshly picked, ripe cherries are first pulped, then submerged in water and fermented with their own pulp for twenty three hours. This pulp comes from freshly pulped cherries, not dried cascara. After fermentation, the coffee is dried on covered raised beds and hand sorted before export.

This nanolot is named after Jackie Nafuna, The Coffee Gardens' Field and Processing Officer. Jackie joined the co-op as a picker and has risen through the organisation to run her own team. This processing method was her idea, and it delivers in the cup.

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