Uganda - Muki Fruity

On the lush slopes of Mount Elgon in eastern Uganda, coffee grows among misty hills, fertile volcanic soil, and cool mountain air. Here, at elevations approaching 2,000 meters, coffee cherries ripen slowly under the tropical sun, developing the vibrant fruit character that defines coffees from this remarkable region.

Muki Fruity begins with farmers across the Sironko district who carefully harvest ripe cherries at the peak of the season. These cherries are delivered to The Coffee Yard, a processing hub led by Norman Mukuru, whose nearly twenty years of experience have helped shape a new wave of quality-focused Ugandan coffees. Since 2018, Norman has focused on refining natural and experimental fermentation techniques, exploring ways to highlight the expressive fruit character of Mount Elgon coffees.

For this micro-lot, cherries undergo an anaerobic natural fermentation, where they rest in a sealed, low-oxygen environment before being slowly dried. This patient process deepens the sweetness and intensifies the fruit-forward profile of the coffee.

Behind every lot is careful tasting and quality control. Maria Kirya oversees the final selection through blind cupping, ensuring the coffee captures the clarity and vibrancy the team aims for.

The name Muki Fruity celebrates this collaboration—combining the names of Norman Mukuru and Maria Kirya, whose shared dedication brings this coffee to life.

In the cup, the story continues with bright tropical pineapple, juicy plum, and a gentle tamarind acidity, balanced by comforting notes of cocoa, almond, and nougat. It’s a lively, fruit-forward coffee that reflects both the richness of Mount Elgon and the passion of the people behind it.