Uganda Natural Anaerobic

Bukonzo is from Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans. It is grown on one side of the Rwenzori Montains "the mountains of the moon"; and on the other side of the mountains is the Congo Kivu growing region. But the Ugandan side has the advantage of better infrastructure and technology and results in a higher quality export, so it's like a nice Congo. It's been sorted pretty well, but does have some defects if you look closely. Nothing too get too upset though. It also underwent anaerobic fermentation to bring out flavors and complexity that otherwise would have been hidden.

Bukonzo has a fair trade and organic certified women's co-op and they meticulously hand pick, hand process, hand sort the beans.  These ones were sundried to make them fruity and sweet.

If we roast it like an Ethiopia natural and keep it light, it has a lot of grape notes, some nuttiness, cider. Not earthy, not thin bodied. It really beat my expectations. 

Another 30 seconds and you are losing the fruit, but can use it as an espresso with vanilla and caramel.

US Arrival: May 2026