Uganda – Nyabirongo Anaerobic Natural
Wild. Vibrant. Beautifully Complex.
From the foothills of Uganda's majestic Rwenzori Mountains comes a coffee that reflects a new generation of African specialty coffee. Grown by dedicated smallholder farmers and meticulously processed, this Nyabirongo Anaerobic Natural is a bold expression of innovation, showcasing extraordinary sweetness, vibrant fruit and remarkable depth.
Only perfectly ripe cherries are hand-selected before undergoing controlled anaerobic fermentation in sealed tanks. This oxygen-free environment encourages the development of complex flavour compounds while preserving the coffee's natural clarity. The cherries are then slowly sun-dried on raised African beds, allowing their sugars to further enrich the cup with remarkable sweetness and a velvety body.
The result is a coffee that is intensely expressive yet beautifully balanced, revealing layers of tropical fruit, ripe berries, dark chocolate and floral honey, finished with lively acidity and a lingering sweetness.
Roasted in small batches by CP Roasters, this is a coffee that celebrates both the richness of Uganda's volcanic landscapes and the innovation of its producers.
Coffee Details
Origin: Nyabirongo, Rwenzori Mountains, Western Uganda
Producer: Smallholder Farmers
Altitude: 1,600–2,000 metres above sea level
Variety: SL14, SL28 & Local Arabica
Process: Anaerobic Natural
Roast Level: Medium-Light
Cup Profile
Tasting Notes
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Passionfruit
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Ripe Berries
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Dark Chocolate
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Floral Honey
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Red Grape
Body: Silky & Syrupy
Acidity: Bright and juicy
Sweetness: Exceptional
About Nyabirongo
Nestled within the Rwenzori Mountains, Nyabirongo is one of Uganda's emerging specialty coffee regions. The area's rich volcanic soils, cool mountain climate and high elevations provide ideal conditions for growing exceptional Arabica. Working together with experienced processors, local farming communities are producing coffees that are gaining international recognition for their quality, complexity and distinctive sense of place.
Anaerobic Natural Processing
For this lot, freshly harvested cherries are sealed in oxygen-free fermentation tanks, where naturally occurring yeasts slowly transform the fruit before drying begins. This carefully controlled process enhances sweetness, intensifies fruit character and adds remarkable depth without sacrificing clarity. The cherries are then dried whole on raised African beds under the Ugandan sun until they reach optimal moisture content.
Brewing Recommendations
Espresso
18 g in · 38–40 g out · 28–31 seconds
Pour Over (V60 / Kalita)
15 g coffee · 250 g water · 93°C
AeroPress
Produces an intensely sweet, fruit-forward cup with exceptional body.
French Press
Highlights the coffee's rich texture, chocolate notes and lingering sweetness.
Every bag is freshly roasted in Mossel Bay with one goal—to reveal the coffee's natural character and honour the people and place behind every bean.
