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This Honey-processed Robusta is an experimental lot crafted with precision and care. Selectively harvested and semi-washed to retain the natural mucilage, the coffee undergoes 72 hours of anaerobic fermentation before being slowly dried under controlled conditions. The result is a distinctive cup marked by sweet, syrupy complexity, with hints of dried fruit, caramel, and tropical florals. ACPCU’s innovative approach reflects its drive to push the boundaries of traditional Robusta. Rooted in generations of farming heritage yet focused on the future, the cooperative continues to explore new processing methods that highlight Uganda’s potential for fine, traceable Robustas.