Uganda - Kisoro Estate - Anaerobic Natural

Uganda - Kisoro Estate - Anaerobic Natural

Farm: Kisoro Estate
Process: Anaerobic Natural
Varieties: SL14, SL28, Nyasaland, Bugisu
Elevation: 1800 MASL
Region: Western Region

Process:
Naturals in Uganda are typically processed after being initially sorted for quality using a float tank, which allows the producer or the mill to remove defective and damaged cherries. The cherries will then be transfered to raised beds or tarpaulins to dry. It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.

Uganda
Historically, Uganda has been known for Robusta production, being that it is the origin of this species. In the early 20th century, Arabica varieties were introduced from Malawi and Ethiopia. Today, Arabica production accounts for about 20% of Uganda's annual coffee exports and we have been seeing a rise in quality since we started sourcing Ugandan coffee in 2014. Farms are typically less than 2.5 hectares in size and coffee is cultivated among other subsistence crops.

Kisoro Estate
In the southern reaches of the Kigezi Highlands lies Kisoro, a district of volcanic soils and sweeping hillsides that border the Virunga Mountains and Rwanda. Known for its cool climate, fertile terrain, and rich biodiversity, Kisoro embodies everything that makes southwestern Uganda so distinct. Here, coffee thrives in harmony with banana, shade trees, and forest life—a landscape that has long sustained families through both beauty and resilience. When Kenneth Barigye founded Mountain Harvest in 2017, his mission was simple yet ambitious: to improve the livelihoods of Uganda’s smallholder coffee farmers. They began by establishing demonstration farms, training communities in regenerative agriculture, and helping farmers achieve consistency and quality. But one farmer’s question reshaped their journey: “Are you a farmer yourself? How can you ask me to take risks you’ve never taken?” It was a challenge that became a turning point. In response, they began investing in farmland of their own—places where they could test, learn, and lead by doing.

Today, with over 250 acres across Western Uganda, Kenneth is now considered the country’s largest Arabica farmer. The Kisoro Estate was among the first of these farms, planted in early 2022 by a small, dedicated team of agronomists and one onsite processing assistant. It has since become a living laboratory—where we experiment with tree spacing, shade management, and agroforestry models that mirror what we teach to our partner farmers. Every stage, from seedling to drying table, is carefully monitored and refined, embodying our philosophy of practice what we teach. These estate-grown coffees represent the intersection of innovation and tradition. They’ve already captured the attention of Uganda’s top baristas and international buyers, with champions selecting these nanolots for competition—guided by processing protocols refined by Ibrahim Kiganda on Mount Elgon. For us, Kisoro is more than a farm. It’s a promise—to lead by example, to learn alongside the farmers we serve, and to continue raising the standard for Ugandan coffee from the ground up. With full control over cherry selection and processing, Kisoro Estate has consistently produced some of Mountain Harvest’s highest-performing coffees. In 2025, Ibrahim Kiganda used Kisoro coffees to win the Uganda Barista Championship and represent the country at the World Barista Championship in Milan, while John Dixon featured Kisoro in his U.S. Barista Championship routine, marking the first time an East African coffee outside Ethiopia placed as a finalist. These results highlight the precision and potential of the Kisoro Estate’s processing systems.

Region
The Western Region is one of the four geographic regions of Uganda that are then divided into smaller districts. This region spans from the center of the western border of Uganda down to the southwestern-most corner.Its location along the Albertine Rift makes it a fertile coffee-growing region. Many subregions or districts in the area are well-known for their coffee production. Redistricting across Uganda has changed some regions' borders. The Kigezi district was a broader region that encompassed what is now divided into the Kabale District, Kanungu District, Kisoro District, and Rukungiri District.