Kinoni

Uganda - Robusta - Anaerobic Honey

CROP 2025/2026 See coffee details

SCA score82.25

Aromatic notes

dried fruitsweetfermentedcerealbiscuitcedar

Available on contract (60kg)

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History and traceability

The story

Kinoni is a 72-hour anaerobic fermented Honey Robusta produced at BETUBA's newly established processing station in Kinoni, at the heart of Uganda's Robusta-growing region.

For generations, Kinoni area has been known for producing large volumes of Robusta mainly for commercial markets. Yet behind this reputation lies a community of skilled and ethusiastic coffee farmers, fertile soils, and ideal growing conditions capable of producing coffees of remarkable quality and character.

Through the Kinoni project, BETUBA is working with a select group of ten farmers to unlock this potential. Producers including Augustine Mweruka, Michael Kamya, Mutebi, Nalukenge, and Serwanja have been profiled and trained in selective harvesting and post-harvest handling. Only ripe cherries are delivered to the processing station, where each lot is carefully sorted and processed under the supervision of Stephan Katongole, BETUBA Uganda's Head of Operations. Drawing on more than a decade of experience in specialty Robusta production, Stephan oversees every stage to ensure consistency and quality.

This Kinoni Honey Lot underwent up to 72 hours of anaerobic fermentation before being pulped and slowly dried on raised african beds.

Kinoni represents a new direction for one of Uganda's most important coffee-producing regions: a shift from volume to value, and from commercial Robusta to specialty Robusta.

This fine robusta offers a very clean cup with pronounced sweetness, revealing a rich profile that blends notes of dried fruit and rum, finishing on biscuit and cedar wood note.