Dison Kareng is behind this lovely coffee that comes from the eastern hill side of the Mount Elgon in Uganda. Dison experimented with different processing methods and chose the Natural Anaerobic as the best choice for his Masira coffee.
Once the cherries get collected (mainly SL14 and SL28 varieties) they are sealed into tanks without air and then sundried naturally until the cherries reach the optimum sugar level. This gives the coffee it’s unique fruity and alcohol-like flavors. Dison’s passion gave him the 1st place in 2021 by the cupping competition organized by the British High Commission in Uganda.
We at Samba Coffee Roasters roast this coffee for espresso and filter and can’t hide our enthusiasm about the outcome!
District: Mount Elgon
Process: Natural Anaerobic
Flavor Profile: Tropical fruits, mango, rum. Complex acidity, juicy body.