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A true experiment in fermentation, this lot showcases anaerobic processing of whole red cherries fermented with select yeast and bacteria cultures for 96 hours. Sun-dried under controlled temperatures, the coffee develops a rich, fruity sweetness and a silky, full-bodied texture revealing Robusta’s untapped flavor potential. Produced by the skilled farmers of ACPCU, this coffee captures the spirit of innovation in southwestern Uganda. Each bean tells a story of resilience, collaboration, and craftsmanship of farmers who are redefining what fine Robusta can be on the global stage.