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Cette région montagneuse, arrosée par les brumes du lac Édouard et bénéficiant d’une alternance marquée entre saisons sèches et humides, offre des conditions idéales pour produire des cafés Arabica d’une grande complexité aromatique . Ce lot est issu du travail collectif de 29 producteurs locaux , formés à des pratiques de récolte et de post-récolte rigoureuses. Chaque producteur récolte, sèche et conserve son lot séparément à la ferme, ce qui permet un contrôle précis de la qualité à chaque étape avant la sélection finale. Ce niveau de traçabilité, rare dans la région, est ce qui distingue Mukuru West des autres cafés ougandais disponibles sur le marché européen. Le process utilisé est un naturel semi-dry dit « kiboko » — les cerises entières sont séchées lentement au soleil sur des lits surélevés, en couches fines retournées régulièrement pour garantir une fermentation homogène. Cette méthode, associée à la rigueur des producteurs dans la sélection des cerises à maturité optimale, donne au café sa richesse fruitée caractéristique et sa longue finale. En tasse, le profil s’ouvre sur des notes lumineuses d’orange sanguine et de confiture de framboise, rehaussées par une touche de thé au citron. La structure évolue vers un fond plus profond de chocolat noir et d’amande, avec une belle longueur et une rondeur naturelle qui rend ce café aussi accessible que complexe. Particulièrement expressif en filtre, le Mukuru West révèle également toute sa finesse en espresso, où les notes fruitées s’expriment avec plus de clarté. 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