Kinoni is a 72-hour anaerobic fermented Natural 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 Natural Lot underwent up to 72 hours of anaerobic fermentation before being slowly dried on raised African beds.
