Omubisi Haiguru
Omubisi Haiguru
In western Uganda, along the slopes of the Rwenzori Mountains, coffee grows in small family-owned plots between banana trees, eucalyptus, and naturally shaded forest areas. Farmers in this region typically harvest their cherries by hand and deliver them to local collection points throughout the season.
For Omubisi Haiguru, two types of processing are used.
A portion of the cherries is dried as a traditional natural process: whole cherries are spread out on raised beds and turned regularly over several weeks. The slow drying preserves the fruit’s sugars and creates a clean, sweet profile that reflects the typical characteristics of Rwenzori naturals.
The second portion undergoes an anaerobic natural process. These cherries are sealed in fermentation vessels with limited oxygen, allowing naturally occurring yeasts and bacteria to ferment the fruit under controlled conditions. The anaerobic environment creates deeper fruit flavors and a more pronounced, structured cup profile.
After drying, both coffees are milled separately, evaluated, and then intentionally blended. The goal is to balance the clarity and sweetness of the traditional natural lots with the intensity and complexity created by the anaerobic lots.
The result—Omubisi Haiguru—represents a combined processing approach that highlights the potential of Rwenzori-grown coffee while maintaining the practical realities of smallholder production in the region.
