Western Uganda · Rwenzori Region · Altitude: 1,300–2,000 m'
Engeya is named after the blue monkey that is unique to the Rwenzori region of Western Uganda. Gentle and Unique. Smart and Agile.
Varietal: SL14
Process: Fully washed
Cupping notes: Balanced and gently bright with rounded sweetness
Flavour: Caramel, citrus, green tea
Engeya is a fully washed coffee from Western Uganda, sourced from smallholder farmers in the Rwenzori region. Grown between 1,300 and 2,000 meters above sea level, the coffee reflects a cooler climate and fertile soils that support structure, clarity, and balanced acidity.
The coffee is produced by registered farmers working with UGACOF, Sucafina’s local partner in Uganda. Cherries are selectively hand-picked and delivered to nearby washing stations, where quality control begins immediately. After careful sorting, the coffee is pulped, fermented, washed, graded through channels, and soaked before being dried on raised beds with regular turning. This fully washed process emphasizes cleanliness and consistency in the cup.
In the cup, Engeya combines gentle citrus brightness with caramel and brown sugar sweetness. Tea-like notes and dark chocolate provide structure and a smooth, rounded finish. The acidity is present but controlled, making the coffee approachable rather than sharp.
Western Uganda · Rwenzori Region · Altitude: 1,300–2,000 m'
Engeya is named after the blue monkey that is unique to the Rwenzori region of Western Uganda. Gentle and Unique. Smart and Agile.
Varietal: SL14
Process: Fully washed
Cupping notes: Balanced and gently bright with rounded sweetness
Flavour: Caramel, citrus, green tea
Engeya is a fully washed coffee from Western Uganda, sourced from smallholder farmers in the Rwenzori region. Grown between 1,300 and 2,000 meters above sea level, the coffee reflects a cooler climate and fertile soils that support structure, clarity, and balanced acidity.
The coffee is produced by registered farmers working with UGACOF, Sucafina’s local partner in Uganda. Cherries are selectively hand-picked and delivered to nearby washing stations, where quality control begins immediately. After careful sorting, the coffee is pulped, fermented, washed, graded through channels, and soaked before being dried on raised beds with regular turning. This fully washed process emphasizes cleanliness and consistency in the cup.
In the cup, Engeya combines gentle citrus brightness with caramel and brown sugar sweetness. Tea-like notes and dark chocolate provide structure and a smooth, rounded finish. The acidity is present but controlled, making the coffee approachable rather than sharp.