Our Coffees

Bariguna works directly with farmers and producers through close interaction and monitoring support throughout the harvest season. We have partnered with a small local coffee company in Mbale who provides quality control and assurance services. On a small scale, we have provided basic equipment to some farmers, such as a drying hall, shade nets and African drying beds for better conditions during the drying process, a pulper etc.

We source four varieties of Arabica coffee:

Washed Arabica is the most commonly used processing method in the Mount Elgon region, due to its abundant rainfall and cold weather in altitudes ranging from 1,800 – 2,200 m.a.s.l. Most farmers produce the parchment at home, with hand pulpers and local containers for fermentation and washing. This method produces the classic, typical Arabica taste

Natural Arabica is mainly produced in the Rwenzori mountains in the Western region where the climate is much hotter and dryer. Due to increased interest by the specialty market, some producers in the Mount Elgon have started to embark on this process. Drying of the entire cherry with the bean requires more time and higher temperatures than the parchment but it produces a fruity or “winey” aroma sought by many coffee aficionados.

Honey Arabica is a process in-between the two standard types. The pulp is removed from the cherry but the bean is not fermented and washed before put out for drying, thus the mucilage remains and turns yellow and sticky, like honey. Through this process, the coffee bean acquires a mild and sweet aroma and different tasting notes compared to the other methods.

Anaerobic fermented Arabica is produced by closing the cherries immediately after picking and sorting in air-tight containers for a number of days. The fermentation without oxygen is called anaerobic process. After fermentation the cherries are put on the drying tables like the Natural Arabica. The coffee beans absorb much more of the aroma of the cherries than through the normal drying process and develop an intense winy taste and a brownish colour.