Natural Arabica is traditionally produced in the Rwenzori mountains in the Western region where the climate is hot and dry. 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 that has become increasingly popular on the specialty coffee market. In the Mount Elgon region, producers have established basic infrastructure, like solar dryers (“greenhouses”) to protect he cherries from cold and rain and provide a constant temperature for a prolonged, uniform drying process.

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 and fermenting the cherries immediately after the harvest 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 color.

In addition to the Arabica coffees from Mount Elgon, Stephan Katongole produces high quality “Fine Robusta” on his farm in Masaka area (Central Uganda) and works with cooperatives in the region to export natural Robusta coffee.