"Uganda White Nile" coffee refers to Specialty Arabica beans grown in the high-altitude regions of Nebbi and Zombo in Northwestern Uganda near the Nile River, often processed with high-quality natural or anaerobic methods. While "White Nile" often refers to a high-quality washed or natural-processed organic coffee (SL and Catimor varieties), specific lots such as this one are now processed using anaerobic methods, resulting in fruity, boozy, and, and, complex profiles. This coffee is an SL16 and was cultivated by smallholder farmers in altitudes of 1.400 to 1.900 masl.

Anaerobically processed coffees from this region are becoming increasingly popular due to their distinct, intense flavors. Cherries are placed in sealed, airtight tanks for a controlled fermentation period (e.g., 72 hours) without oxygen, often followed by drying on raised beds.

These coffees are characterized by a boozy, vibrant, and highly aromatic profile, often featuring tropical fruit and berry notes. Tasting Notes: Cranberry, Milk Candy, Caramel, O-Juice, Strawberry, Mango Lassi