Uganda Kisoro Estate Anaerobic Natural

$31

Light Roast
Single Origin

This mircolot comes to us from the award winning Kisoro Estate, where coffee thrives in harmony with banana trees, native Ugandan shade trees, and forest life. The cup is full of fruit and dominated by dark cherry. A boozy aroma leads into velvety sweet cranberry juice with notes of stone fruit, ripe melon, and strawberry cream candy.

Tasting Notes

Black Cherry
Stone Fruit
Strawberry Cream Candy
Ripe Melon

Size:

Quantity:

Grind:

Whole Bean

Details

Sourcing & Processing

In the southern reaches of the Kigezi Highlands lies Kisoro, a district of volcanic soils and sweeping hillsides that border the Virunga Mountains and Rwanda. Known for its cool climate, fertile terrain, and rich biodiversity, Kisoro embodies everything that makes southwestern Uganda so distinct. Here, coffee thrives in harmony with banana trees and forest life.

When Kenneth Barigye founded Mountain Harvest in 2017, his mission was simple: to improve the livelihoods of Uganda’s smallholder coffee farmers. Mountain Harvest established demonstration farms, trained communities in regenerative agriculture, and invested in farm land. The Kisoro Estate was among the first of these farms, planted in early 2022 by a small team of agronomists. It has since become a living laboratory—where farmers experiment with tree spacing, shade management, and agroforestry models.

Every stage, from seedling to drying, is carefully monitored and refined. This microlot represents the intersection of innovation and tradition. With full control over cherry selection and processing, the Kisoro Estate has consistently produced high-performing, award winning coffees.

This micro-lot was hand harvested with careful picking to ensure only the ripest cherries were gathered. They were floated and sorted for quality, allowing the producer to remove defective and damaged cherries. The selected cherries were placed whole inside a sealed container and allowed to ferment without oxygen for a period of time before being moved to raised beds to dry in the sun. The anaerobic natural process increases the intensity of fruit flavors and acidity while slightly increasing the body of the cup.

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