Rich dark chocolate, infused with baked orange and purple grape.

With a resurgence of interest in specialty coffee within the Tangwen Farmers Group in Uganda, two older farmers, Patrick Nabukisa & Annet Namataka, came forward, particularly excited about the 'crazy' experiments their partners at Zukuka Bora were doing. They fermented their carefully farmed, whole ripe cherries in an anaerobic environment for 60 hours before finishing drying, similar to a natural process. The result is a great example of both the diversity of flavours available from Ugandan coffee along with the experimental spirit of its farmers. The Kabweya is a big coffee; think rich dark chocolate, threaded with baked orange and interesting purple grape.