Single Origin Limited Releases - May 2026

LIMITED RELEASE 

UGANDA MUBUKU ANAEROBIC NATURAL

This standout microlot is sourced from more than 4,300 smallholder farmers in the Kasese District of Western Uganda, at the foothills of the Rwenzori Mountains, and processed at the Mubuku Washing Station. The station is located along the Mubuku River and receives freshly harvested coffee cherries daily. Each delivery is carefully hand-sorted and floated on arrival to ensure the highest quality. After sorting, cherries are sealed in tanks for 40 hours of anaerobic fermentation, intensifying their natural fruit complexity. The coffee is then dried on raised beds for 18-24 days and closely monitored. The result is a rich, fruit forward cup with layered sweetness and depth, expressing the innovative processing method. Expect flavours of cacao nibs, berry jam, black grape, and caramel.

FILTER

BOLIVIA JULIO PALLI FINCA SAN BARTOLOMÉ

Produced by Julio Palli at Finca San Bartolomé in Caranavi, La Paz, this vibrant Bolivian washed coffee shines with juicy fruit sweetness and a smooth, refined finish. Grown at 1500-1670 MASL, the ripe coffee cherries are selectively harvested and delivered to Agricafe’s Buena Vista washing station. Each lot is carefully inspected before being pulped through a water-efficient conveyor system. Fermentation takes place in stainless steel tanks for 42 hours with no oxygen, where the coffee builds structure and clarity. It is then thoroughly washed to remove any remaining mucilage and mechanically dried for 120 hours under controlled airflow. The result is a floral, expressive cup with excellent structure, revealing notes of orange, plum, and smooth toffee sweetness.

ESPRESSO

UGANDA BUNYANGABU LACTIC FERMENTATION

Vibrant and smooth this Uganda coffee is defined by its bright fruit flavour and delicate yoghurt acidity. More than 3,500 smallholder farmers supply cherries to the Bunyangabu station, cultivating coffee on the surrounding hills. The coffee cherries go through a strict sorting process with lower quality cherries removed through flotation and examined for visual defects. Cherries are then pulped and undergo a lactic fermentation process in tanks with a solution of 2% salt sourced from Lake Katwe in the Kasese district. The coffee is then left to ferment for 40 hours before being washed and transferred to raised beds to sundry for 18-24 days. The lactic fermentation process develops a yoghurt-like acidity, resulting in a creamy flavour profile of custard, strawberry yoghurt and dragon fruit.