Uganda, Imbalu – Natural

SWEET & FRUITY

Origin: Uganda
Region: Mbale, Mount Elgon
Producer: The Coffee Yard, Norman Mukuru
Altitude: 1800-2200 meters above sea level
Variety: Nyasaland, SL14, SL28
Process: Natural
Roast level: Light roast
SCA Score: 86.50 points

The Coffee Yard is a dedicated coffee-processing station located in the foothills of Mount Elgon in eastern Uganda. It brings together coffee cherries from many smallholder farmers in nearby districts — notably Sironko, Mbale, Bulambuli and Kapchorwa. Founder Norman Mukuru has roughly 20 years of experience in the coffee industry and has specialized in natural-processed coffees, continually experimenting and refining processing methods to produce high-quality, specialty-grade lots.

Imbalu - the traditional initiation ceremony marking a boy’s transition into manhood - is one of the most iconic cultural traditions from the region where Norman Mukuru operates. Naming a coffee “Imbalu” signals a strong, culturally rooted cup profile. Just as the ritual represents bravery, the coffee is bold, intense, and complex. Using the name “Imbalu” honors the farmers who grow the coffee and the heritage of their community.

The coffee is delivered to the station, where it is first floated and hand-picked to remove any unwanted cherries. The cherries then undergo drip drying on raised beds to remove the initial moisture. After this, a second separation takes place based on moisture level and colour to create uniform batches. Fermentation occurs in an open tanks to achieve a more floral profile. The coffee is then dried on raised beds or tarpaulin for around 21 days, until it reaches a moisture level below 12%.

This coffee is roasted for filter - meaning, a light roast. We roast our seasonal coffees in this manner because we wish for the coffee to shine as it is - for it to display the characteristics that have produced its excellent quality. This kind of roast allows the natural flavours, acids and sugars of the coffee to be in the front, and lets you learn about its origin through taste. As the name says, it's best used in filter coffee methods, such as drip or immersion, so while making an espresso from these is possible, it could prove tricky.

We recommend you enjoy this coffee within 3 months of the roasting date.
Store in a dry and cool place, between +16 and +25 degrees.