A full-bodied, sweet and complex cup, yet very easy-going This is a special project of our coffee sourcing partners; Nordic Approach. Together with plantation owner Kingsley Griffin, they started this project in the quiet and relatively isolated southwest of Uganda. Most farmers in this area produce low quality coffee, but here at Kingha Estate they do everything they can to get the most out of it. Nordic Approach provides financial support by financing the entire harvest in advance, but also supports by having coffee production experts help set up the cultivation and processing process. This way of working together opens doors to experiment freely with different processing methods. This coffee is a good example of one of those successfully completed experiments. Semi-anaerobic fermentation A semi-anaerobic fermentation has been developed for this coffee to add extra fermentation while keeping costs low. First the berries undergo a 12-hour fermentation in an anaerobic situation and then dry as normal natural on African drying beds. The anaerobic fermentation provides a higher flavor intensity, more sweetness and a characteristic taste that comes with this processing method. Now it's time to discover this flavor! We hope you find this coffee as interesting and delicious as we do.