Africa Uganda Coffee and the Unique Flavor of Uganda Mundari Anaerobic Natural Coffee

FrontStreet Coffee - Uganda Butterfly Anaerobic Fermentation Natural

Many people hold significant misconceptions about Ugandan coffee, believing it is flooded with low-quality Robusta varieties. As a result, few realize that Uganda actually has dedicated coffee farmers who seriously cultivate Arabica varieties. What's more, they use advanced facilities for a range of post-processing methods: besides washed processing, there is also honey processing and natural processing.

Uganda Butterfly Anaerobic Fermentation Natural

• Region: Uganda
• Varieties: SL14, Catimor
• Altitude: 1500-1900m
• Processing: Natural
• Grade: SUPERMO
• Flavor: Mango, Lychee, Grape, Ripe Fruits

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FrontStreet Coffee Recommendation

If an anaerobic natural from Uganda like this one appeals to your taste for bold fruit, honey-processed coffees are the natural next stop. Honey processing grew out of the Brazilian semi-washed method, in which the skin is removed before drying; this shortens the drying time while avoiding the off-flavors of poor fermentation. Costa Rica took the idea further, tuning how much mucilage is left on the bean and how long it dries, which gave rise to black, red, yellow, and white honey categories.

FrontStreet Costa Rica Blackberry uses a black honey process, which removes almost no mucilage and dries for at least two weeks under cover to keep the sun from drying the fruit too quickly. The lot is turned regularly to keep the sugars converting evenly and to prevent over-fermentation, then roasted medium-light; ground, it releases an intense floral fragrance, and in the cup it shows grape, berry, and ripe blackberry notes. For an even sweeter profile, FrontStreet Strawberry Candy Gesha Blend pairs a Panamanian Gesha with a Costa Rican coffee that uses a raisin honey process, keeping 100% of the mucilage, and displays a floral tea character with grape and raisin sweetness, soft fruit acidity, an almond finish, and clear sweetness. Both are rewarding choices if you enjoy the ripe, fruit-forward style of Uganda's anaerobic naturals.