Microlot Series: Mukuru - Uganda

Lydia, our quality expert in Kenya, has selected this Microlot just for Moyee! In Uganda, this coffee grows at the extremely high altitude of 2,100m on Mount Elgon and is then fermented in the unique Anaerobic way. At our roastery in Kenya, our team has created a special roast profile to extract all the unique flavours from this coffee.

Taste this fruity coffee with the depth of dried fruit combined with light notes of orange.

 

TCY – The Coffee Yard sprang into action to help smallholder coffee farmers process and sell their berries. These farmers, who produce high-quality Arabica coffee with passion and care, are truly unique. With more than 3500 farmers at their side, TCY is actively committed to improving coffee quality and exploring new markets. Their efforts have already paid off, with an impressive 40% increase in farmers' household income!

 

This is one for the coffee fans, a unique style of coffee processing: anaerobic fermented coffee.

'Anaerobic' means 'without oxygen'. To start this process, the farmer selects only the very best ripe berries and places them in tanks. These tanks are sealed airtight with a valve that ensures that air can only leave the tank and not enter. As a result, it maintains a high pressure within the tank that allows specific micro-organisms the opportunity to grow and ferment the coffee. After a fermentation period of 72 hours, the farmer removes the coffee from the tank. This process results in a coffee of exceptional uniformity and quality.

The coffee then undergoes a three-week drying process on specially designed raised African drying beds. This process mirrors the techniques of the 'natural' method, a term that no doubt sounds familiar to the experienced coffee connoisseurs among you.

ROASTING - MOYEE KENYA FACTORY

These beans are then roasted at the Moyee roastery in Kenya.

Felix Ouma, a young, extremely driven and talented coffee roaster, has carefully roasted Mukuru. New to the Moyee roastery, Felix quickly mastered the subtle art of coffee roasting. His passion? Roasting microlots. Each time he takes on the challenge of creating a new roasting profile, with the aim of bringing out the most unique and surprising characteristics from the bean.