It is the first year the volumes are limited to a few batches of washed and natural. These washed coffees are still traditionally produced, meaning the parchment is fermented in tanks after mashing before being dried in a well-ventilated parabolic dryer. The main harvest lasts from November to January. There is no doubt that Uganda has great potential for quality coffee. Speciality coffee in Uganda is still evolving, but for now, the quantities are limited. It will take some time and preparation before we see much production. We will find notes of fig jam, ripe red fruits and pistachio!