Uganda Kigezi Valley Nyasaland Anaerobic Natural 西烏干達 齊格紀山谷 厭氧日曬
Uganda Kigezi Valley Nyasaland Anaerobic Natural 西烏干達 齊格紀山谷 厭氧日曬
Country : Uganda
Region: Kigezi Valley West Uganda
Variety :Nyasaland
Process : Anaerobic Natural
Altitude: 1700-2200m
Rosted Level : Medium Light
Flavor : Red Wine, Grapes, Tropical Fruits, Creamy Sweet
Weights : 200g
Origin :
Grown in the Kigezi Valley of southwestern Uganda at elevations ranging from 1,700 to 2,000 meters above sea level, this coffee is produced by a network of over 300 smallholder farmers and benefits from mineral-rich volcanic soils and an exceptional high-altitude environment.
What sets it apart is its post-harvest processing.
Through anaerobic fermentation, the coffee cherries are slowly fermented in a sealed, oxygen-free environment, enhancing the coffee’s complexity and depth. Compared to a traditional natural process, it showcases more intense fruit notes, more expressive florals, and greater flavor intensity, while maintaining a remarkably clean and balanced cup profile.
Kigezi sits at the meeting point of two powerful natural influences: the fertile volcanic soils of the Western Rift Valley and the cool, moisture-rich mists drifting from Lake Bunyonyi and Lake Mutanda. The region’s high elevation creates significant day-to-night temperature variations, allowing the coffee cherries to ripen slowly and develop greater concentrations of sugars and flavor compounds over an extended growing season. Combined with abundant sunshine and more than 1,500 mm of annual rainfall, these conditions provide an ideal environment for producing exceptional coffee.
Building upon this outstanding terroir, anaerobic fermentation further amplifies the character of the origin, bringing greater vibrancy, intensity, and complexity to the cup while showcasing the unique qualities of the land.
來自烏干達西南部海拔超過 1700-2000公尺的 Kigezi Valley，當地超過 300 位合作小農，以及同樣富含礦物質的火山土壤與優越的高海拔環境。
不同之處，在於採收後的處理方式。
透過厭氧發酵（Anaerobic Fermentation），咖啡櫻桃在密閉無氧環境中緩慢發酵，進一步提升風味層次。相較於傳統日曬處理，它展現出更濃郁的水果風味、更奔放的花香，以及更鮮明的風味強度，同時依然保有乾淨且平衡的杯測表現。
Kigezi 位於兩股自然力量的交會之地：西部裂谷帶孕育出的肥沃火山土壤，以及來自布尼奧尼湖（Lake Bunyonyi）與穆坦達湖（Lake Mutanda）的濕潤湖霧。高海拔環境造就明顯的日夜溫差，讓咖啡櫻桃緩慢成熟，在更長的生長週期中累積豐富糖分與風味物質。加上充足的日照與每年超過 1,500 毫米的降雨量，為咖啡樹提供穩定且理想的生長條件。
厭氧發酵則在這片優異風土的基礎上，進一步放大土地賦予的特色，展現出更加鮮活、濃郁且層次豐富的風味表現。
HOW TO STORE COFFEE BEANS:
- Keep the coffee beans away from air, moisture, light and heat !!
- Keep coffee beans or grounded beans in air tight container !!
- Keep coffee bean in a dry & cool place !!
COFFEE BEANS REST TIME:
- For coffee beans with WASHED PROCESS - 1 WEEK !!
- For coffee beans with NATURAL PROCESS - 2 WEEKS !!
COFFEE BEANS INFO:
➜ 100% Arabica Coffee Beans /100%阿拉比卡咖啡 !!
➜ Single Origin Specialty Grade Coffee Beans / 精品高山豆 !!
➜ Every Week Roasted Coffee Bean /每週烘培上架咖啡豆 !!
➜ High-quality control of sorting out defective beans / stones process / 手工挑除瑕疵豆 !!
NOTES:
✅ We supply for wholesale, for any inquiries contact Ray 012-763 9266 !!
✅ We offer coffee grinding services for Our Coffee Beans Only !!
✅ Kindly inform us of your brewing method, if a grinding service is required !!
=== Our Shop == 🔴Serving specialty coffee since 2013
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