This new Ugandan coffee from Curve comes from around 200 smallholder farmers who contribute to The Coffee Gardens central washing station in Sironko, a hub for specialty coffee in Uganda.

We might be so excited for this one because it’s gone through an experimental process that makes it pretty much the coffee equivalent of skin contact wine! For this micro-lot the coffee cherry was de-pulped as normal, then the removed skin was added into the fermentation tank to co-ferment for 23 hours before washing and drying.

The resulting cup is seriously fruit forward with notes of ripe red grapes and citrus alongside a silky, syrupy body that Curve have roasted up for filter brewing.

What makes this lot extra, extra special is that it’s named in appreciation of Jackie Nafuna, a field and processing officer at the The Coffee Gardens station in Kyambogo who started as a day labourer and now supervises the processing of coffee beans while training other workers. Jackie has also been able to purchase her own land to plant coffee, which is processed by The Coffee Gardens.