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Zebigi, Uganda

Origin: Uganda
Region: Mt Elgon, East Uganda
Farm / station: collaborating farmers around Zebigi / The Coffee Gardens
Producer: The Coffee Gardens
Altitude: 1,800 – 2,200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed / dry fermentation
Tasting notes: chamomile tea, butter cookies, pomelo

Why Uganda matters to us

Zebigi is not just another specialty coffee. It’s part of a bigger story we’ve personally invested in. A year ago, we had the opportunity to be in Uganda, to see the farmers who grow the coffee, to walk through the entire process from harvest to drying. And that’s when we realized we wanted to do even more.

Together with The Coffee Gardens, we co-financed the opening of a QC Lab in Uganda – a quality laboratory that helps farmers evaluate their harvest on-site, improve their practices, and achieve fairer prices.

Every cup of Zebigi is not only about taste, but also about the future. About giving farmers the tools and knowledge that open doors to better conditions and stability. 🤎 And that’s exactly why we keep coming back to Uganda.

The story of the farm and station

Zebigi comes from the Mt Elgon area in eastern Uganda, known for its rich volcanic soil and ideal conditions for growing specialty arabica. This location sits at an altitude of 1,800 – 2,200 m.a.s.l., which, together with the cooler climate and rich biodiversity, contributes to slower ripening of coffee cherries and more intense flavor development.

How is the coffee processed?

The coffee undergoes a dry fermentation process, where after removing the skin, the coffee beans are left to ferment without adding water. This processing method helps emphasize sweetness and complexity in the final cup, while the coffee retains bright acidity and rich structure.

Variety

This coffee combines three significant arabica varieties. SL14 is a traditional Ugandan variety valued for its delicate citrus notes and light tea-like body, while being disease-resistant, ensuring stable harvest quality. SL28, originating from Kenya, is renowned for its intense fruitiness, sweetness, and blackcurrant notes, and is among the most sought-after varieties in the specialty coffee world. Nyasaland is a historic variety from Malawi that brings delicate floral and tea notes complemented by light citrus sweetness.

El Embrujo, Colombia

Origin: Colombia
Region: Anserma
Farm: La Palmera
Producer: Ignacio Rodriguez
Altitude: 1,700–1,850 m.a.s.l.
Variety: Geisha
Processing: washed
Tasting notes: blackberries, black tea, chamomile

The story of the farm and producer Ignacio Rodriguez

La Palmera farm is located at an altitude between 1,700 and 1,850 meters and is run by Ignacio Rodriguez, a grower from Anserma, Colombia. At 41 years old, he’s fully dedicated to specialty coffee, growing various varieties including Castillo, Pink Bourbon, Colombia, and Geisha.

On the farm, he uses mechanical drying, which takes 140 to 150 hours at temperatures below 38°C to preserve the coffee’s delicate aroma and character. Coffee cherries first go through electronic sorting, and are then hand-picked by experienced women from the local community. Only the highest quality and ripest cherries make it to further processing.

How is El Embrujo processed?

This Geisha is processed using the washed method with two fermentation phases. First, 36 hours of aerobic fermentation takes place in baskets, then the cherries are depulped. This is followed by another 36-hour oxidation phase, after which the coffee is thoroughly washed.

Subsequent drying takes place under controlled conditions that help preserve the balance, clarity, and character of the cup.

Variety

This coffee is built on the Geisha variety, valued for its floral aroma, delicacy, and complexity. At La Palmera farm, it’s grown at higher altitudes where it develops its flavor profile well. Thanks to sensitive processing, this Geisha shows its elegant side – lightness, clarity, and layering.

Chelbesa, Ethiopia

Origin: Ethiopia
Region: Chelbesa, Gedeb
Farm: Chelbesa
Producer: Sandra Velásquez
Altitude: 2,200 m.a.s.l.
Variety: Heirloom
Processing: washed
Tasting notes: black tea with lemon, strawberries, and honey cookie

The story of the station and producer

Chelbesa station is located at an altitude of 2,150 – 2,200 m.a.s.l. and during harvest employs up to 150 seasonal workers. Ephtah Specialty Coffee operates it with the goal of building sustainable and transparent supply chains that support not only farmers but also their communities.

The station manages approximately 2 hectares of land and has 150 drying beds. Besides quality, Ephtah also focuses on the role of women in the coffee sector and supporting fair working conditions.

How is coffee from Chelbesa processed?

Ripe cherries are first sorted (including water flotation) and depulped. Fermentation takes place without water in fermentation tanks and drying takes 10 to 15 days on raised beds.

After drying, the coffee is stored and then travels to Addis Ababa and by train to the port in Djibouti for export. Despite challenging conditions during fermentation and drying, high quality is maintained.

Variety

Coffee from Chelbesa comes from traditional Ethiopian varieties labeled as Heirloom – genetically rich varieties that naturally occur in the region. Thanks to the high altitude and washed processing, the result is coffee with a delicate structure, floral aroma, and distinct clarity.

Gichatha, Kenya

Origin: Kenya
Region: Nyeri, Karatina town
Station: Gichithaini
Altitude: 1,600–1,900 m.a.s.l.
Variety: SL28, SL34, Ruiru 11, Batian
Processing: washed
Tasting notes: redcurrant, vanilla ice cream, cardamom

Kenya from the fertile heart of Nyeri region

Gachatha station is located in the Karatina area in Nyeri district, one of Kenya’s most renowned coffee regions. It sits between the Mount Kenya massif and the Aberdare range, at an altitude of up to 1,900 meters. This location offers ideal conditions for coffee growing – rich red volcanic soils, abundant rainfall, and mild climate.

The community behind coffee from Gachatha

Coffee is delivered to Gachatha station by smallholder farmers from surrounding slopes who grow coffee on small plots. Harvesting is done exclusively by hand, with emphasis on selecting only perfectly ripe cherries. The region has two harvests – a smaller one from June to August and the main one from October to March, predominantly from higher elevations.

The station is among the region’s important processing points and operates within a community cooperative. Together with the farmers, they form the foundation for sustainable production of quality coffee and development of the local economy.

How is coffee from Gachatha processed?

Ripe cherries are brought to the station after harvest, where they’re processed using the washed method. After depulping and removing the mucilage, the coffee ferments and is then washed with water. The station uses water from nearby sources, which is brought to tanks using electric pumps.

Varieties

This coffee is a blend of four varieties typical for Kenyan farms:

• SL28 and SL34 – historically bred in Kenya, known for their acidity, depth of flavor, and ability to reflect the place where they were grown.
• Ruiru 11 and Batian – modern varieties bred for higher disease resistance and stable yields without losing quality.