Buzira

Buzira comes from the foothills of the Rwenzori Mountains in western Uganda, where cherries are gathered from smallholders across a wide area and brought to the Nyabirongo washing station for central processing. Cherries are pulped on arrival, fermented for around 24 hours, then washed and dried on raised beds. This coffee really stood out to us on the cupping table: bright and fruit-forward, with a crisp, clean acidity and a well-balanced body. Grown between 1300–1600m from SL14, SL28 and older regional landrace varieties, it shines as a single origin and brews a delicious filter or fruit-forward espresso.