Washed Uganda Wanale

Variety: Nyasaland, SL14, SL28 

Wanale Coffee takes its name from the striking peak that rises above Mbale City in eastern Uganda—a landmark that also reflects the region’s role as a natural gathering point for coffee grown across the fertile slopes of Mount Elgon. This area is renowned for its ideal coffee-growing conditions, where high altitudes, rich volcanic soils, and consistent rainfall come together to produce distinctive, high-quality beans.

Grown at elevations between 1,300 and 1,600 meters above sea level, this coffee develops slowly, allowing complex sugars and flavours to form within the cherry. The result is a cup profile that is typically vibrant, structured, and expressive of its origin.

Production is led by a network of trained smallholder farmers, each responsible for the careful processing of their harvest. Using traditional washed methods, the coffee cherries are pulped, fermented, and dried under controlled conditions. This hands-on approach at farm level ensures traceability while maintaining a high standard of quality from the very beginning of the supply chain.

Once dried, the coffee is delivered in parchment form to the Coffee Yard in Wanale, where it is received at optimal moisture levels of 13–15%. At this stage, quality control becomes even more rigorous. Each lot undergoes both physical defect screening and sensory evaluation, ensuring that only coffees meeting the desired flavour profile move forward.

The Sourced coffee, each expertly chosen by the roasters was:

 

Chipp Coffee Co

Natural Colombia from Palcabildo Tolima - Nectarine, Date and Irun Bru Chew Bar?! 

Sourced from the mountainous municipality of Palocabildo in northern Tolima, this coffee comes from a region where altitude, climate, and tradition intersect to produce some of Colombia’s most exciting modern lots. Sitting around 1,400–1,800 meters above sea level, Palocabildo offers ideal growing conditions—cool temperatures, high rainfall, and fertile soils that support slow cherry maturation and complex flavour development.

Rise & Grind

Washed Colombia from Quindio - Farmed by Jairo Arcila with taste notes of Passionfruit and Lime.

Palocabildo sits in northern Tolima, one of Colombia’s most exciting specialty coffee regions right now. It’s a rural, agriculture-driven area where coffee is a major crop, grown at around 1,400–1,800 meters above sea level. This is a Juicy Juicy coffee!!

Tilted

Red Honey Guatemala, Bourbon, farmed by San Juan with tastes notes of Blackberry Plum & Honey.

This is a specialty-grade Guatemalan coffee grown in the highlands of Guatemala, most likely from the San Juan Sacatepéquez / Guatemala City highland belt, a region known for producing dense, sweet, high-altitude Bourbon varieties.

Red honey is a coffee processing method that sits between washed and natural, where the outer skin of the coffee cherry is removed but a significant amount of the sticky fruit mucilage is left on the bean during drying. The “red” designation refers to how much of this mucilage is retained and how slowly the coffee is dried, which typically results in a deeper, more fruit-forward sweetness than washed coffees, but with greater clarity and structure than naturals. As the beans dry with this sugary layer intact, a gentle fermentation takes place, developing flavours that are often described as jammy, syrupy, and complex, while still maintaining a clean cup profile. The result is a coffee that combines brightness and definition with a rounded, honey-like sweetness and enhanced fruit character.

Figment

A natural Sidra from Arturo Arango at El Paraíso in Quindío, Colombia. Juicy and sweet, with strawberry, passion fruit and a smooth caramel finish.

This is a very modern, high-end experimental Colombian coffee, and it comes from one of the most famous innovation-driven farms in the country.

This natural Sidra from Finca El Paraíso in Quindío, Colombia, produced by Arturo Arango, is a highly expressive example of modern Colombian specialty coffee. Grown at high altitude in the cool, fertile mountains of Quindío, the Sidra variety brings an inherently vibrant and aromatic character, with a refined sweetness and layered fruit complexity. The natural processing method allows the coffee to dry inside the cherry, intensifying its fruit-driven profile and adding depth and sweetness through controlled fermentation. In the cup, it is juicy and lively, with prominent notes of ripe strawberry and tropical passion fruit, balanced by a smooth, rounded caramel finish that brings structure and sweetness to the overall profile. The result is a clean yet intensely flavourful coffee that showcases both the innovation of El Paraíso and the unique potential of the Sidra variety.

Lincoln & York

A natural Costa Rica from the central valley las Lajas, often, described as highly sweet, clean, and fruity, with notes of stewed plum, peach, raspberry, and milk chocolate.

This natural Costa Rica coffee from Las Lajas in the Central Valley is a beautifully balanced example of how clean and expressive natural processing can be when done with precision. Grown in one of Costa Rica’s most respected coffee-producing regions, it benefits from high-altitude conditions that encourage slow cherry development and concentrated sweetness. Las Lajas is particularly known for its careful, often experimental approach to naturals, producing coffees that retain clarity while still delivering rich fruit character. In the cup, this coffee is highly sweet and structured, with layered notes of stewed plum and ripe peach bringing a soft, juicy depth, lifted by brighter raspberry acidity. Beneath the fruit sits a smooth milk chocolate base that rounds everything out, giving the coffee a creamy, comforting finish while still allowing its vibrant fruit profile to shine through.

Carnival

Mosto Anerobic Colmbia, tomila Boron Sidra. Often features intense fruity and floral characteristics, including notes of strawberry, banana, red apple, jasmine, banana bread, and clove.

This anaerobic “Mosto” Colombia from Tolima, using the Bourbon–Sidra lineage, is a highly experimental coffee that showcases the extreme end of modern Colombian processing. Grown in the high-altitude environments of Tolima, the cherries are sealed and fermented in oxygen-free conditions, allowing yeasts and sugars to develop intense, controlled flavour compounds before drying. This anaerobic process amplifies both fruit and aromatic complexity, resulting in a cup that is highly expressive and unconventional. In the profile, it often presents bold, layered notes of ripe strawberry, banana, and red apple, supported by floral undertones reminiscent of jasmine. Deeper complexity emerges as it cools, with banana bread sweetness and a subtle clove-like spice adding warmth and structure. The result is a vibrant, winey, and intensely aromatic coffee that pushes far beyond traditional flavour boundaries while still retaining a refined, specialty-grade clarity

Dear Green

A black Diamond Natural, Costa Rica La Lajas, SL-28 Variety with taste notes of Cranberry, Candy Apple wine.

This Black Diamond Natural from La Lajas in Costa Rica, made from the SL-28 variety, is an ultra-expressive, high-end natural coffee that showcases the farm’s reputation for precision fermentation and bold flavour development. Grown in the fertile Central Valley under ideal high-altitude conditions, the SL-28 variety—originally from Kenya—brings a naturally vibrant acidity and deep fruit character that adapts exceptionally well to experimental processing. The “Black Diamond” designation typically refers to a carefully selected, top-tier natural lot that undergoes extended fermentation and meticulous drying to intensify complexity while maintaining clarity. In the cup, it is strikingly juicy and wine-like, with bright cranberry acidity leading the profile, followed by rich candied apple sweetness and a refined, almost boozy “apple wine” character. Despite its intensity, the coffee retains a polished structure, balancing fruit-forward explosiveness with a clean, refined finish that highlights both the SL-28 varietal character and Las Lajas’ mastery of natural processing.

Thompsons

Washed Colombia from Pilatio, Hulia, Pink Bourbon. Commonly includes notes of peach, strawberry, pomegranate, or tropical fruits.

This washed Colombia from Pitalito in Huila, made from the Pink Bourbon variety, is a clean and highly expressive example of why this region has become one of Colombia’s most respected specialty coffee origins. Pitalito sits in the southern part of Huila, where high elevations, volcanic soils, and stable climates create ideal conditions for slow cherry maturation and complex flavour development. Pink Bourbon, a rare and prized varietal in Colombia, is known for its exceptional sweetness, floral aromatics, and vibrant fruit character that often sits between red and tropical fruit profiles. The washed process enhances clarity by removing the fruit layer before drying, resulting in a crisp, transparent cup that highlights the intrinsic qualities of the variety and terroir. In the cup, this coffee typically shows bright peach and strawberry notes upfront, layered with juicy pomegranate acidity and subtle tropical fruit undertones. The overall profile is clean, sweet, and structured, with a silky texture and a refreshing, elegant finish that showcases both the precision of washed processing and the natural vibrancy of Pink Bourbon.

Gatehouse

Natural process Rwanda, farmed by Musasa Ruli, Red Bourbon with taste notes of Blackvurrent & Liqorice.

This natural process coffee from Rwanda’s Musasa Ruli washing station, made from Red Bourbon, is a vibrant and structured example of East African specialty coffee with a distinctly fruit-forward profile. Grown in the high-altitude hills of Rwanda—where cool temperatures and fertile volcanic soils slow cherry maturation—the Red Bourbon variety develops deep sweetness and refined acidity. Musasa Ruli is known for carefully managing smallholder cherry deliveries and applying meticulous natural processing, where whole cherries are dried intact on raised beds, allowing sugars and fruit compounds to intensify during slow, controlled fermentation. In the cup, this results in a rich and expressive profile, often led by bold blackcurrant notes that give a juicy, tart-sweet brightness, complemented by deeper undertones of liquorice that add a dark, slightly herbal sweetness and complexity. The overall impression is lively yet structured, with a balance of ripe fruit intensity, natural sweetness, and a clean, lingering finish that reflects both Rwanda’s exceptional terroir and the careful processing at Musasa Ruli.

Glen Lyon Coffee Roasters