Uganda - Rwenzori - Pura Cepa Natural - Espresso

Rwenzori is a great new lot from Uganda that demonstrates why this country has started to develop a growing reputation for speciality grade coffee. It's a coffee from a special program known as 'Pura Cepa Fermentia', which is a type of natural processing created by a coffee company called Latorre & Dutch.

It's a very autumn style coffee, with rich baked apple & pear flavours, jelled together by a sugary / caramelised mouthfeel which holds a gentle level of citrus acidity. Some might view it as a somewhat unusual coffee, but we think most will view it as a very sweet and comforting coffee, which will satisfy all served as espresso, Moka Pot or cafetiere.

Tasting notes:


How you can brew this coffee:
Espresso, Cafetiere, Stove Top (Moka Pot), Aeropress and Drip Machine (Moccamaster, Wilfa Classic etc).

The project:
Pura Cepa is a long time project with a passion for coffee innovation. Conceptualised in 2016 by Latorre & Durch, Pura Cepa is a project based on controlled processing on a microbiological level, to revolutionise the current techniques available to coffee farmers at origin. Pushing the boundaries of what is possible without compromising support for the coffee farmers, the core principle of the project is centered around innovation in fermentation, drying process and sustainability.

The process:
During the fermentation, micro-organisms (yeast & bacteria) “eat” the mucilaginous layer of the coffee bean, comprised of sugar and pectil material, which produces chemical compounds called ester. Volatile ethyl esters are one of the produced compounds that are particularly important for the production of flavour and aroma in coffee. As an example, the ethyl decanoate compound brings floral attributes, while ethyl hexanoate green apple or pineapple attributes.

In addition to controlling variables like temperature, time, pH or sugar content, the Pura Cepa protocol includes the addition of a “kefir” that aids fermentation and ensures that counterproductive bacteria are eliminated from the process. To influende the produced esters and de facto enhanced the most desired flavours, selected microorganisms are added as well.

The origin:
This coffee comes from the Rwenzori region in the far south west of Uganda. The Rwenzoris are famously known as the ‘Mountains of the Moon’. They stretch for 120 km along the Western Ugandan border with the D.R. Congo. This area is known for producing almost exclusively Naturals (95%), however this coffee comes from washing stations that focus on producing fully-washed, honeys and also experiment with this process, known as 'Pura Cepa' fermentations (locally known as 'Fermentia').

The farmers:
The average farm size in this area is 2 hectares, so single estate production is rare, with farmers needing to group together to generate enough volume for processing and export. While farmers traditionally sell parchment and kibokos (dried cherries), more and more choose to sell their freshly-picked red cherries to washing-stations. This enables farmers to access quick payment for coffee, and takes away the risk of drying coffee, many of whom are not well equipped to dry coffee.

The washing station:
This coffee comes out of the Kisinga Washing Station, which is located 25km southwest of Kasese; a town north of Lake George in the Western Region of Uganda. The Station was built in 2015 to explore the full potential of Rwenzori’s arabica coffee and to support farmers improving their yields, profits and subsequently their living conditions.


We roast on Tue, Wed & Thurs. Your coffee will be roasted within 5-10 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days).
    • Location: Kisinga & Kasese, Rwenzori, Western Uganda
    • Varietals: SL14 & SL18
    • Process: Pura Cepa Fermentation
    • Elevation: 1200-2200 masl
    • Weight: 250g / 1KG
    • Roast: Espresso