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Kabeywa – Natural Sundried


Kapchorwa, Uganda

$19.00 | 12 oz bag

For years, “natural” was a dirty word in Ugandan coffee. Farmers and exporters discouraged natural-sundried processing in favor of the higher quality and better prices achieved by washing coffee. When done right, however, natural-sundried coffees can be amazing. Our partners at the Chema washing station have revived the process with a specific focus on quality and consistency. The result redefines what to expect from natural sundried Ugandan coffee. We taste flavors of grape, dried berries, and sage.

Tasting Notes

Dried Berries

Roast Level

DARK 0 25 50 75 LIGHT 100 78


Natural Sundried
Natural Sundried
Pulp Natural


Varieties: SL-14 and SL-28
Elevation: 1,800–1,900 meters
Certifications: Organic
Availability: Through August 2018



For years, we have scoured the globe looking for places to test and produce great natural sundried coffees. Our experiments have spanned countries throughout Central America and recently have included projects in East Africa. Our partners in Rwanda and Burundi are turning out particularly impressive natural sundried coffees. To continue expanding our search, in 2015, we started testing coffees in Uganda.

Unlike Burundi and Rwanda, Uganda is already known for processing natural sundried coffees, however, they are known for producing some of the worst natural coffees in the world. Picked unevenly and dried on the dirt, these coffees trade for a very low price. It is one of the reasons investments in washing stations across the country have been such a big deal–; washing presented a huge jump in both quality and the prices paid to farmers for their coffees. Our trials have shown us that, with attention to detail and a few tweaks to the process, the same opportunity exists for natural sundried coffees.

This particular lot is an entirely different process from what natural Ugandan coffee is known for. The cherries were sourced solely from the high elevations of the Kabeywa community and meticulously sorted and dried on raised beds. In its third year, the preparation on this coffee continues to be refined and the cup is perhaps the best it’s ever been.