The Story Behind Coffee
In the highlands of Kigezi, in southwestern Uganda, more than 300 smallholder farmers grow coffee amidst mountains and lakes, at altitudes reaching 2,000–2,200 m. This lot, produced by Nasser Mutesasira, is part of Kigezi Valley Coffee, a Mountain Harvest project that works alongside local farmers and agronomists to improve every harvest from the origin.
The Nyasaland variety, processed by washing, finds exceptional conditions here: altitude, cool temperatures, and slow maturation that favor an especially clean and delicate cup. The result is a coffee with 86.25 SCA points, with notes of lemon, green tea, vanilla, and apricot, a bright acidity, and a sweet, elegant finish.
