VIRACHI INTERNATIONAL

LIMITED
Plot 133/135 Sixth Street, COFFEE QUALITY: Washed Arabica.
Industrial Area,
Kampala,Uganda Variety: Nyasaland Coffee.
info@virachiinternational.com Region: Mount Elgon, an Extinct Volcano in Eastern
Uganda.
Altitude: 4,100 - 5,600 ft.
Processing Type: Fully washed and hand picked.
Harvest Date: September - October
Cup Profile: Great balance, fine acidity, good body with
chocolate overtones, citric and floral notes.

MOUNT ELGON, UGANDA

The variety: Mount Elgon Nyasaland Coffee

UGANDA - THE PEARL OF AFRICA Nyasaland is the local name for the plant growing a very
aromatic variety of Coffea arabica.
Uganda is a landlocked country in East Africa,
bordered to the east by Kenya, to the north by
Native to Geisha in western Ethiopia and then planted in the
South Sudan, to the west by the Democratic
former British protectorate that corresponds to today’s Malawi
Republic of the Congo, to the south-west by
which at the time was called-memo-Nyasaland.
Rwanda, and to the south by Tanzania.
Compared to hybrid varieties, Nyasaland plants have a
The southern part of the country includes a
greater resistance to pests and disease, and also resistant to
substantial portion of Lake Victoria, shared with
weeds like couch grass.
Kenya and Tanzania.
Nyasaland is a long-life tree with sharp pointed shinny leaves
Uganda is in the African Great Lakes region and
and a strong stem, which never breaks even with very high
also lies within the Nile basin, and has a varied
yield, but rather bends to form a semi-circle in case of over
but generally a modified equatorial climate.
yielding.

Nyasaland Coffee survives thanks to the perseverance of a

few producers who have preserved and cared for the variety
over the years.

OUR
COFFEE SINGLE ORIGIN
BRANDS UGANDAN
SPECIALITY COFFEE
 The territory
MIALE - TUBANA MIXED FARMERS’
The coffee is produced in the villages of
COOPERATIVE GROUP preserves
Miale, Mooni parish, Bungokho-Mutoto sub
the Nyasaland Variety in Uganda,
parish, Mbale district (Eastern Uganda).
through the Slow Food Presidium
project, while We add value to the coffee,
In particular, it is cultivated between 4,100
safeguard quality and bring it to a larger
and 5,600 feet, on the windward side of
market, thus helping create sustainable
Nkokonjeru Wanale hills, along Mountain Sun drying Coffee in Wanale, livelihood and wealth for the farmers.
Elgon (locally Masaba Mountain) slopes.
Nkokonjeru, Mt. Elgon
We at VULCAN COFFEE are commited to
Here the climate alternates between wet and
improving the livelihoods of the
dry periods and several streams run through
communities We work with, by using a
the hill every 500m.
portion of the proceeds from sale of this
coffee to build their capacity.
Cultivation and harvest

In February farmers start ploughing the

land and digging planting holes, which will
be filled around April with a mix of soil and Sustainable
organic manure. Wealth

The processing The storing

The berries are first soaked in water: the floaters The coffee is stored in well aerated rooms separately
are removed, while the ones that sink are pulped from other products, which can give off other smells.
using a specific machine. The bags are placed on wooden pallets and far from
Hand picking coffee in Wanale, the walls to avoid any contamination.
Nkokonjeru, Mt. Elgon At this point the cherries start the fermentation
process that lasts 24 hours.
The seedlings are planted once the rain arrives.
Producers
Once ready, the cherries are carefully washed
After 3 months, the coffee trees are bended and then transferred to the drying beds (also
facing East to allow two or three more stems wire nets are used). 40 producers united in the Miale-Tubana Mixed
to grow vertically and once they emerge, cut Farmers’ Cooperative Group.
off the old stem. The parchment is directly exposed to the sun
for the first two days but with controlled time of 3
Weeding is done with a forked hoe, while live- hours.
stock manure is used to fertilize.
The coffee is periodically turned around during
Harvesting takes place in September-October, the drying to allow uniform drying and proper
followed by the fly crop in May- June about aeration.
5-10% of main crop.

We pick only the coffee berries that are well

ripened.

***Slow Food presidia are local projects that work to

protect small-scale producers and safeguard quality
artisanal products.***