Process: Natural

Altitude: 1900+ masl

Varieties: SL14 / SL28 / Bugisu Local

Notes: Strawberry, Chocolate, Ripe Plum, Brown Sugar

Score:85+

Process: Natural

Altitude: 1900+ masl

Variety: SL14/SL 28/Bugisu Local

Notes: Pineapple, Lemon, Fresh Almond, Cocoa

Score: 85+

Process: 5 Days Anaerobic fermentation 

Altitude: 1900+ masl

Varieties: SL14 / SL28 / Bugisu Local

Notes: Marmalade, Exotic Fruit, Mango, Pineapple, Tamarind

Score: 86+

Process: Pineapple Co-Fermentation

Altitude: 1900 +masl

Varieties: SL14 / SL28 / Bugisu Local

Notes: Pomegranate, Banana, Jackfruit, Apricot

Score: 86+

Process: Natural

Altitude: 1,700- 2,000

Varieties: Red Bourbon

Notes: Berries, Orange, Dark Chocolate, brown sugar, bright acidity, sweet finish.  

Score: 85+

Process: Natural Anaerobic Fermentation 

Altitude: 1,600 + masl.

Varieties: SL14 I SL28 I Bugisu Local. 

Notes: Dark Chocolate, dried fruit, molasses, roasted nuts, sweet wine

Score: 85+

Altitude: 1100–1300 masl

Varieties: Nganda, Elite, KR1 through KR10

Processes: 4-Day yeast Fermentation, Sun-Dried.

Notes Range: Cocoa, Molasses, Caramel, Tropical Fruit, and Nutty Cream.

Score:86+

Altitude: 1100–1300 masl

Varieties: Nganda, Elite, KR1 through KR10

Processes:
6-Day Anaerobic Natural, Sun-Dried

Notes
Range: Molasses, Vanilla, citrus, Tropical Fruit, and Nutty.

Score: 84+

Altitude: 1100–1300 masl

Varieties: Native Robusta Selections

Processes: 6-Day Anaerobic Natural with Pineapple Co-Fermentation, Sun-Dried,

Notes Range: Ripe banana, orange juice, Nutty.

Score:84+

Altitude: 1100–1300 masl

Varieties: Native Robusta Selections

Processes: Natural

Notes
Range: Roasted cereal & Nuts, Spicy, Chocolate, orange.

Score: 85+

Screen 17: 90%

Screen 16: 8%

Screen 15: 2% 

Total Defects: 5%

Tasting Notes: Cholocate, organges,
berries, lemon grass, medium acidity, medium body, sweet with a lemon finish. 

Screen 15+: 95%

Below 15: 5%

Total Defects-  7%

Tasting Notes: Cholocate, organges, slight
tropical fruit, medium acidity and body. 

Below 15: 95%

Total Defects: 10%

Tasting Notes: Citrus, medium acidity and
body.  

Light and broken beans rejected from the
processing lines. 

Extraneous matter = 2%

Tasting Notes: Citrus, nutty, earthy,
cholocate 

Screen 12+

Total Defects-  10 %

Tasting Notes: Cholocate, slight tropical
fruit, lemonish, medium acitdity and body. 

Altitude: 1900 +masl

Varieties: SL14 / SL28 / Bugisu Local

Screen 12+

Total Defects-  13 %

Tasting Notes: Heavy body, sweet, fruity,
and rustic flavors. 

Altitude: 1900 +masl

Varieties: SL14 / SL28 / Bugisu Local

Screen 18: 92%

Screen 15: 7%

Screen 12: 1% 

Total Defects: 7%

Altitude: 1100–1300 masl

Varieties: Native Robusta Selections

Processes: Natural

Rainforest Alliance: Available  

Screen 18: 7%

Screen 15: 90%

Screen 12: 3% 

Total Defects: 12%

Altitude: 1100–1300 masl

Varieties: Native Robusta Selections

Processes: Natural 

Rainforest Alliance: Available  

Screen 15: 13%

Screen 12: 85% 

<2 = 2%

Total Defects: 15%

Altitude: 1100–1300 masl

Varieties: Native Robusta Selections

Processes: Natural 

Rainforest Alliance: Available  

>11=90%

<11 = 10%

Extraneous matter= 5%

Black and discolored beans sorted from export grades by hand and color sorter.