Ugandan Wahata Naturally Processed Coffee

Origin and Processing

Ugandan Wahata Naturally processed coffee originates from the Manafwa region on the southern side of Mount Elgon. This coffee is grown at altitudes between 1,700 and 1,850 meters above sea level (masl).

Darley Investments Overview

Darley Investments, is a green coffee exporter, operates out of Kampala, Uganda. In February 2024, Zuka visited their facilities to observe their operations and meet the farmers and producers. Darley manages a dry mill in Kampala, where they grade and prepare coffees for export. Additionally, they operate a drying station in Busoba, where they prepare some of their natural coffees before milling.

Picasso Nduwayo

This particular coffee comes from Mr. Picasso Nduwayo, who previously worked in Burundi. He aimed to elevate the quality of Ugandan coffee by implementing advanced processing techniques and fostering a strong network of local farmers. Based in Manafwa on the south side of Mount Elgon. Wahata, a community located between 1,700 and 1,850 masl, is where this coffee is grown.

Production and Quality

For the past ten years, Picasso has produced some of the best coffees from Burundi. The seasonal timing between Uganda and Burundi allows him to apply his expertise to producing quality lots from Mount Elgon. This lot is a natural process coffee, dried on raised beds. When the coffee reaches 15% moisture content, workers remove it from the beds and place it into sealed containers for two days before finishing the drying process.

Details of this coffee

Apricot and malt.

Region:

Manafwa, Mt. Elgon, Uganda.

Producers:

Approx. 1,055 smallholder farmers. On average, each farm has approximately 250 coffee trees.

Processing:

Natural, dried on african beds.

Cultivar:

100% Arabica: SL14, SL28, Nyasaland.

Altitude:

1700 – 1850 masl.

Bag type:

GrainPro

Characteristics:

Sweet apricot juice, with a cocoa finish. As it cools the cocoa becomes earthier.

Roast Used:

Flame on charge, reduced as drying ends, then flame again as browning ends, then as first crack approaches flame reduced.

Roast degree:

Light to medium.