This lot from the Kasese District was of course processed, as is quite common here in the area. The coffee cherries are collected by around 840 members of the cooperative. This special lot from Kabatunda contains the SL14 and SL28 varieties and produces intense, fruity notes. What particularly stands out here is the fresh sweetness of the blueberry with the sugary velvetiness of brown sugar. However, you can also taste a certain smoky note in the finish. Producers here are organized into 28 different producer organization (PO) groups, each consisting of around 30 members. Coffee is typically grown on 1 hectare of land or less, and producers also grow other crops such as beans and potatoes to sell in local markets. They head to Kabatunda not only to sell their coffee but also to buy goods, meet friends and eat chapati and corn freshly roasted on the side of the road. During harvest, each producer will hand-pick their cherries and deliver them to the buyer in Kabatunda. The cherries are then transported to the Agri Evolve wet mill where they are immersed in water to remove floaters and are sorted. They are then passed through a horizontal eco-depulper to remove the outer pulp and then placed in a tank to ferment for 24 hours and then soak for another 12 hours. Wooden paddles are used to move the water to remove any remaining mucosal tissue. The beans are then dried on raised beds until the ideal moisture content is reached.