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Muki Fruity by The Coffee YardThe Coffee Yard was established in collaboration with The Coffee Gardens to process coffee cherry from 578 farmers in the nearby villages at the foot of Mt. Elgon, Uganda. On arrival, cherry is sorted, rinsed, fermented in sealed barrels for 36hrs, and slowly dried on raised African beds over at least 21 days. The result is a boozy and tropical fruit forward flavour profile named after The Coffee Yards founder, Norman Mukuru, and Head of Quality,

Building on an old family tradition

You'll probably also need a spoon

Karimikui is one of three famed washing stations in Kirinyaga operated by Rungeto Farmers Coop Society

the temperature is carefully maintained below 30°C

It was pre-fermented in bags

left to rest for 48hrs and fermented for 12hrs

And to quote the processing genius: "This is the closest experience you can have to tasting a coffee fruit straight from the tree in your cup

305 smallholder contributed to this lot

For this one

The result is a consistently fruit-forward flavour that embodies everything you would expect from a natural Ethiopian coffee

and super floral

the high altitudes