This coffee is fragrant with caramel sweetness and a delicate tea-like flavour.

Varietal: SL28 | SL34

Processing: Washed (Lactic Fermentation)

Sucafina’s Beyond Project is a program focused on the improvement and measurable progress of Living Income, Regenerative Agriculture, Climate Action, Community Wellbeing, and Forest Conservation.

Bunyangabu Washing Station, located in Northwestern Uganda near the Congolese border, is surrounded by a lush environment, making for a reliable cherry supply. This, in conjunction with modern infrastructure, ensures superb conditions for specialty coffee processing.

This region is known for DRUGAR (Dry Ugandan Arabica), which grows in large volumes, but does not ripen uniformly, and therefore requires an experienced and high standard of sorting. After the sorting process, the cherry is pulped and coffee is placed in fermentation tanks, with the addition of a 2% salt solution, using salt from Lake Katwe in the Kasese district. This is known as the Lactic Process. Fermentation occurs over 40-42 hours, after which they are washed and dried.

The hard work and efforts of the team at Bunyangabu Washing Station has delivered a bright, sweet, and tea-like flavour that is emblematic of the region.

Coffee is exempt from GST.

This coffee is fragrant and sweet with notes of citrus and cocoa.

Varietal: SL14 | SL28

Processing: Washed (Yeast Inoculated)

Sucafina’s Beyond Project is a program focused on the improvement

and measurable progress of Living Income, Regenerative Agriculture,

Climate Action, Community Wellbeing, and Forest Conservation.

This coffee comes from Nyabubare washing station in the Bushenyi

district, Western Uganda. Established in 2021, Nyabubare serves as a

vital hub for the farmers in the area by providing training and services

otherwise unattainable. These opportunities have empowered farmers

in the area to bridge the gap between their coffee and the market.

In return, Nyabubare station is able to produce exceptional and

sustainable coffee.

Farmers pick and deliver the cherries to Nyabubare where they

undergo a strict sorting process. Floatation is used to remove any

lower quality, less dense coffee, and the remaining cherries are visually

sorted to further remove defects. The cherries are then pulped and left

to ferment with an Oro yeast for 40-46 hours, followed by washing,

sorting, and 18-22 days of drying

The combination of attention to detail and meticulousness results

in a sweet and clean cup of coffee; exemplifying the rewards of the

community driven cooperation founded by Nyabubare station.

Coffee is exempt from GST.