UGANDA NYABUBARE ORO YEAST

Nyabubare washing station was established in 2021 and began operations in 2022. Nestled in the picturesque Bushenyi district, Nyabubare station serves as a vital hub, providing an array of essential services to local farmers in the surrounding area. With its farmer-oriented approach and strategic location in the heart of this fast-growing coffee-producing region, this exceptional facility offers farmers a premium market for their coffee and increases their access to improved opportunities and a sustainable future.

Nyabubare is committed to empowering farmers and enhancing the quality of their coffee. By bridging the gap between farmers and the market, the station and Sucafina in Uganda facilitate direct trade relationships.

Nyabubare station helps equip farmers with the necessary knowledge and resources to cultivate exceptional coffee. They organize comprehensive training sessions on Good Agricultural Practices. These trainings cover various aspects of coffee cultivation from planting and harvesting techniques to post-harvest processing methods. By sharing best practices, Nyabubare station empowers farmers to optimize their yields and produce high-quality coffee for processing.

In addition to training, Nyabubare also provides vital support to our community through the distribution of fertilizers and loans. By providing affordable fertilizers, Nyabubare partners with farmers to enhance soil fertility and yield bountiful crops. Farmers and the surrounding community can also access loans to invest in their coffee farms and secure a prosperous future for themselves and their families.

During harvest, cherry is picked by smallholder famers and delivered to Nyabubare CWS where it undergoes through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherry for any visual defects.

After intake, cherry is pulped and coffee is placed in fermentation tanks. Oro yeast purchased from the French company Lalcafe is first rehydrated, then added on wet parchment with water. The tanks are left to ferment in this environment for approximately 40-46 hours before being washed with Eco-washer to remove any remaining mucilage. Parchment is laid on raised beds to sundry. Workers visually hand sort drying parchment to remove any damaged or defective beans. They also rake parchment frequently to ensure even drying. It takes approximately 18 to 22 days for parchment to dry.