A group of workers at Gibuzale, including mill manager, Ramona at far left.
Parchment coffee empties in the tile fermentation tanks at Gibuzale where it will ferment overnight to break down the remaining sticky fruit.
Large mylar bags filled with coffee cherry await processing at Gibuzale.
A group of workers at Gibuzale, including mill manager, Ramona at far left.
Parchment coffee empties in the tile fermentation tanks at Gibuzale where it will ferment overnight to break down the remaining sticky fruit.
Large mylar bags filled with coffee cherry await processing at Gibuzale.

Uganda Gibuzale Buginyanya

$7.85
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Lightly sweet flavors of brown sugar, molasses, malt loaf, along with nutty accents like roasted almond, pumpkin seeds, beer grains, and chocolate sesame halva. City+ to Full City+.

Total Score: 87.0
Weight *: 1 LB
Product Overview
Full Cupping Notes

Gibuzale's sweetness was most pronounced in our City+ roasts and even darker. Roasting this coffee too light yields more of a grainy cup, that while interesting, feels a bit out of balance because of the underdeveloped sweetness. My City+ roast smelled of raw sugars, cashew nuts, and milk chocolate. The wet aroma brought out a stronger caramel note, creamy and sweet, semi-sweet chocolate, and toffee-coated nut. The brew covers similar flavor territory, lightly sweet with notes of brown sugar, molasses, and a malty bread note. There's a crisp roast flavor at this roast level that adds bittersweetness, but more like roasted nuts than cocoa. The flavors come together like roasted almond, malted beer grains, and toasted pepitas, with tannic acidity that brings out a note of Genmaicha tea with toasted rice. Full City roasts dial in a bit more bittersweet intensity, and I noted dark cocoa powder, chocolate sesame halva, and pistachio.

COFFEE DETAILS
process methodWet Process (Washed)
cultivarBourbon Types, Modern Hybrids
farm gateYes
Farm Notes

Origin & Farm Notes

This lot is from a washing station in Gibuzale, not far from the western border of Kenya, and foothills of Mount Elgon. It's actually very close to the Kapchorwa station, where we also bought coffee. These are the two highest elevation sites that we visited during our 2025 visit, both situated right around 2000 meters above sea level, and many of the farms stretch up to 2200 meters. The station is very well organized, and operations are managed by a woman named Ramona who gave us a very nice overview of their processing at the mill (see photo). 1 kg of coffee cherry is pulled from every delivery to be assessed for unripe, and defective fruit before processing. It is then run through their Penagos pulper which has its own internal system of grade separation. The premium grade coffee like this lot is fermented for 12 hours, and then dried first on raised beds, and finished in mechanical dryers. Most of the farmers in the region grow a mix of varieties, with SL-28 being quite common, along with SL-14, Costa Rica 95 and Catuaí (many are supplied by the owners of the washing station).
Specs

Technical Specifications

Key specifications and operating details for this product.

region Gibuzale, Buginyanya
processing Wet Process (Washed)
drying method Raised Bed Sun-Dried, & Mechanical Dryer
arrival date Jul 2026
lot size 20
bag size 60 KG
packaging GrainPro Liner
farm gate Yes
cultivar detail Sl-28, SL-14, Catuaí, Costa Rica 95
appearance .4 d/300gr, 15-17 Screen
roast recommendations City+ to Full City+
country origin Africa
type Farm Gate
recommended espresso No
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