Its extended fermentation process produces a sweet and boozy cup profile with lots of tropical fruit notes and a hint of smoky rum. Maliba is at 1600 masl in the foothills of the Rwenzoris, with many farmers living and growing coffee well above this height. Farmers typically have between 1 and 2 acres of land, and coffee is their main cash crop. Ripe, red coffee cherries were harvested daily during the harvest season and taken to the buying centre. The cherries were weighed and quality checked, and the farmers were paid in cash. From here trucks carried the cherries to the Agri Evolve Coffee Station at Nyabirongo. This batch has undergone a period of anaerobic fermentation with the ripe cherries sealed in plastic sacks for 48 hours. Following this, the cherries were spread out to dry on raised beds in the traditional natural process, with cherries being turned by hand regularly. The dried cherries were then hulled, and the beans graded and sorted to prepare for bagging and export. If you enjoy comparing the taste of coffees from the same region, we highly recommend checking out our other Ugandan naturals which we also purchased through Agri Evolve. From chocolatey to fruity and floral, they represent the truly diverse range of flavours that Ugandan coffee has to offer.