Namugowa Site - Uganda

This microlot is named after Job Namugowa, who is responsible for managing our Bukyabo Washing Station. He oversees the field operations, processing staff, and casual labourers. Job holds a degree in Information Technology from the Islamic University in Mbale and is proud to be working in agriculture, helping to improve farmers' productivity in his home region. He understands the value of agriculture firsthand, as his education was funded by his family's farming activities.

True to his name, Job is hardworking and focused on delivering results. In his spare time, he enjoys playing and watching football, eating fish and rice, and being punctual.

Cherries are dry fermented in tanks for 100 hours. They are then pulped followed by a 40-hour submerged fermentation cold mountain spring water. This coffee was dried on African drying beds in our solar dryers and meticulously sorted at 12 different stages before export.

As you can see from the outturn above, the cherry ferment has a very low conversion rate from cherry to green coffee. Because of the extended fermentation (140 hours compared to our standard 40 hours), many beans become brittle, over-fermented, or simply disintegrate. The coffee also retains a layer of mucilage after fermentation, making it much harder to dry, particularly during the rainy season. 

Fermenting cherry for an extra 100 hours is extremely difficult when you're receiving up to 16 tonnes of coffee a day. This microlot is named after the station manager Job, as he has somehow managed to master this challenging fermentation process over the past 5 years. Even as parchment, with a bright orange hue, you can see that this coffee is something special!