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A best seller last year, back for a second run! The Bulambuli washing station was built in 2022 and works with about 1,100 farmers who deliver coffee cherries from the surrounding area. This lot was produced by 125 smallholder farmers in the Bulambuli district surrounding the mill. Producers contributing to this lot are growing SL14, KP162, SL28 and KP423 varieties across elevations ranging from 1,500 - 2,050 meters above sea level. To ensure cleanliness and clarity in their dry process offerings, the drying is supervised by experienced professionals who monitor the process meticulously. In the cup, we taste quince, palm sugar, and banana.
Farmers selling to the mill benefit from the non-profit NKG bloom program, providing services that improve the long-term profitability of producers in the region. An external independent survey found that farmers enrolled in NKG Bloom have, on average, registered a 187 percent yield increase and a net coffee income increase of 189 percent. Though these metrics are relative, they certainly represent a positive reorientation of the status quo in these communities. By the end of this year, they aspire to grow their membership by another 1,000 producers, and to continue strengthening their efforts in financing, education, and market access across the board.
This is our second season purchasing from Uganda, what we believe is an uncovered gem in East Africa. Uganda has earned less interest from specialty buyers, for lack of investment from the Specialty Coffee industry, yet shares terroir and sought after varietals with neighbouring Kenya, and much quality potential. Ugandan coffee is best known for prolific production of Robusta, the higher-yielding and less-tasty cousin to specialty Arabica coffee. We were drawn to this value chain primarily for its participation in the NKG Bloom program—a global development initiative that, in their own words, “focuses on offering smallholder farmers three key offerings: mobile money advances, professional assistance in agriculture and business best practices; and soil analysis and fertilizer application.”
In the cup, we taste quince, palm sugar, and banana.
