Discover the world of Mukuru

Welcome to a sensory expedition like no other!

At Moyee Coffee, we are thrilled to introduce the captivating Mukuru Microlot, sourced from the breathtaking heights of 2,100 metres on Uganda's Mount Elgon. Handpicked by our esteemed quality expert, Lydia, from The Coffee Yard (TCY), this exceptional blend takes you on a tantalising journey of flavours and discovery. But what makes the Mukuru Microlot truly extraordinary is the innovative Anaerobic Fermentation process that imparts its delightful character. Let's delve into the depths of this unique coffee, where taste, tradition, and innovation intertwine.

Unveiling the Mukuru Microlot:

Deep within the lush terrains of Mount Elgon, the Mukuru Microlot thrives, nurtured by passionate coffee farmers from TCY. TCY's commitment to supporting smallholder coffee farmers and promoting high-quality Arabica coffee production is at the heart of our FairChain principles. Together, we celebrate their dedication, craftsmanship, and the communities they empower. With TCY's support, over 3,500 farmers have experienced an impressive 40% increase in their household income, exemplifying the profound impact of fair trade practices.

Tasting the Flavor Symphony:

Prepare to immerse your senses in a delightful fusion of flavours that is the Mukuru Microlot. Carefully roasted at our Moyee Kenya Factory by the talented coffee roaster, Felix Ouma, each bean is an ode to the rich terroir of the region. As you take a sip, you'll be enchanted by the enchanting dance of dried fruits and the subtle embrace of refreshing orange notes. With every cup, Moyee brings you not just coffee but a sensory symphony that honours the heritage of the land.

Understanding Anaerobic Fermentation:

Step into the realm of Anaerobic Fermentation - an extraordinary coffee processing technique inspired by the world of winemaking. In this process, we delicately remove oxygen from the equation, giving birth to a controlled, transformative environment. Our expert farmers select only the ripest berries, sealing them in tanks to trigger the Anaerobic Fermentation journey. Within these tanks, specific microorganisms flourish, crafting a coffee of exceptional uniformity and depth. After a meticulous 72-hour fermentation period, the coffee emerges, ready to dazzle your taste buds.

Effects on Flavor Profile:

Anaerobic Fermentation imparts a tapestry of flavours that make the Mukuru Microlot a true masterpiece. Temperature and variety become conductors in this symphony, guiding the nuances of taste. Warm fermentations yield bold notes of cinnamon, clove, and brown sugar, while cooler fermentations accentuate vibrant acidity and amplify existing flavours. The result is a coffee that enchants your palate and leaves you craving for more.

As you indulge in the Mukuru Microlot, you embark on a journey of radical coffee exploration and community impact. Your cup holds the culmination of dedication, tradition, and innovation, all rooted in our mission to create a better world for coffee farmers and enthusiasts alike. Each sip tells a story of empowerment, sustainability, and the richness of culture, seamlessly woven into every facet of this remarkable coffee. Join us in celebrating the Mukuru Microlot - a true testament to our commitment to radical quality and radical impact.

Cheers to a coffee experience like never before!