The complex processing method - including a 6-day anaerobic fermentation, 3-week sun exposure, and washing - adds remarkable depth to the flavor profile, though it does impact the price. However, I would prefer omitting the citrus peels to maintain the coffee’s pure, unadulterated taste.

The café’s unconventional entrance feels almost hidden from view. Descending the stairs gives the impression of entering an underground library. Yet once inside, you’re greeted by a surprisingly bright and spacious interior. An unexpectedly spacious coffee sanctuary. The venue regularly hosts training sessions and workshops for coffee enthusiasts. Unfortunately, none were scheduled during our visit. What truly distinguishes this place is their exceptional hand-brewed coffee offered at remarkably reasonable prices. The taste was so impressive that we decided to buy a bag after the first sip. ...

Interesting roast without any sourness whatsoever. It’s the first coffee from Uganda I’ve tried, so it’s hard to compare. Perfect for someone who dislikes surprises in their cup.

Lesson learned - don’t fall for the “tastes like sauerkraut” gimmick. Most of the coffee ended up as waste, as it was barely drinkable.