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Producers: 300 members of the The Coffee Yards growers network, organized by Norman Mukuru
Farm: Various small farms on the western slopes of Mt. Elgon
Location: Mt. Elgon, Kibira Ward
Processing: 48 Hour Anaerobic Natural
Drying Method: On raised beds for 3-5 weeks
Varieties: SL14, SL28, and Nyasaland
Soil Type: Volcanic Loam
Elevation: 1,400 - 2,000 MASL
Importer: Crop to Cup
Notes from the Importer: Norman Mukuru started his career as an agronomist in his home region of Kasese, near Uganda's western border. He pursued further education as an agronomical engineer and applied his attention to coffee in the area. One of the largest exporters in the region—Great Lakes—recruited him to set up their collection and processing operations, which he did so successfully that they asked him to travel east, to Mt. Elgon, to do it again there. This time, though, Norman wanted to set up something for himself, and so he founded The Coffee Yards—a central processing plant outside of Mbale town where parchment and cherry from up the mountain could come for better drying and professional processing. He originally opened this up as a service for farmers who would rent space in the yards, but as security concerns emerged, and as Norman perceived greater opportunity for processing efficiency, standardization, and payment acceleration, Norman pivoted toward purchasing all cherry himself. When Great Lakes collapsed, Norman was left with The Coffee Yards and all of its up-mountain networks, but lacked the financing to continue purchasing and operations. Crop to Cup is lucky and honored to have met Norman at a time in his career when he was open to applying his attention to specialty exports, and we hope to remain a key partner has his business grows and becomes more and more sustainable.
