Origin of the Coffees

Uganda – Natural

Region: Sironko District, Eastern Uganda
Altitude: 2000–2200 m
Processing: Natural
Farm: TCY – Mukuru Florals
Variety: Nyasaland
Importer: Falcon Coffees
Harvest: 2025

About the Farmer and the Project

The Coffee Yard is a new trading partner of The Coffee Gardens project, supporting Norman Mukuru and his team in exporting his coffees to the UK and EU through Falcon Specialty. This cooperation is now in its second year.

The Coffee Gardens team has known Norman for many years. Through shared experience in coffee processing and traceability, a strong relationship has been built, enabling the export of his coffees.

Norman founded The Coffee Yard in the foothills of Mount Elgon. He sources coffee from Sironko, Mbale, Bulambuli and Kapchorwa districts, where he also built a large receiving and drying station. With nearly 20 years of experience, he has been producing natural coffees since 2018, continually refining his processes.

Uganda – Washed

Area: Mt Elgon, Eastern Uganda
Altitude: 1800–2200 m
Processing: Washed
Farm: TCG – Lab
Variety: Nyasaland
Importer: Falcon Coffees
Harvest: 2025

Yeast Fermentation Experiment

This season, The Coffee Gardens partnered with Fermentis to evaluate how yeast strains S-19, S-22, S-26 and S-33 influence coffee quality and flavour on Mt Elgon. The goal was to determine whether controlled inoculation could enhance flavour profiles, improve fermentation control and increase consistency.

Why TCG Tested Yeast

• Create distinctive, high-scoring flavour profiles.
• Reduce risk of over-fermentation and simplify post-fermentation cleaning.
• Improve consistency across diverse smallholder deliveries.

Experimental Approach

Each day, one yeast strain was applied to a small test batch and processed alongside a control batch. Replication was used to minimise the influence of environmental variations.

Processing Steps

1. Selection: Ripe cherries were sorted; floaters and defects removed.
2. Batch Split: Coffee divided into test (with yeast) and control (without yeast).
3. Inoculation: Active dry yeasts S-19, S-22, S-26, S-33 were added to test batches.
4. Fermentation: Both batches followed TCG’s standard methods.
5. Conditions: Fermentation occurred in naturally varying temperatures.

What TCG Monitored

• Yeast and coffee dosage
• Fermentation method and duration
• Water usage
• Visual and sensory observations
• Cupping scores and taste profile

Initial Findings

Coffees fermented with yeast achieved higher cupping scores and more expressive flavour profiles. Whole-cherry fermentations produced cleaner parchment and better control. These findings are based on small batches and will be verified on a larger scale.

Cooperation With Farmers

TCG has worked with local farmers for eight years, providing training and support to improve income, living conditions, and environmental sustainability.

Roasting

We roast coffee 3× per week, so you always receive it freshly roasted. We have been roasting our own coffee since 2019 in Silůvky, Moravia.