Located at the foot of Mount Elgon, The Coffee Yard is a key hub for receiving and drying coffee, situated near the districts of Sironko, Mbale, Bulambuli, and Kapchorwa in Uganda. These regions are the main sources from which coffee cherries are collected.

After harvest, the cherries are delivered to the processing station, where they undergo a meticulous, multi-stage process:

Reception and manual sorting – The cherries are floated in water to separate defects, then manually sorted to remove damaged or unripe fruit.
Initial drying – The cherries are laid out on raised beds and slowly dried using a drip method to reduce initial moisture content.
Secondary sorting – A second selection is carried out based on moisture levels and color, ensuring uniform and consistent lots.
Controlled fermentation – Depending on the desired flavor profile, fermentation takes place either in sealed barrels or open tanks. Open-tank fermentation is preferred for coffees with more floral profiles.
Final drying – The coffee is dried for approximately 21 days on raised beds or tarpaulins, until the moisture content drops below 12%.

After drying, the coffee is rested to stabilize and homogenize. In the final stage, it is hulled and prepared for export through a rigorous manual and optical sorting process (color sorting), ensuring the quality of each lot.

Chiba Coffee

- Coffee & Lifestyle