Tangwen Anaerobic

About This Coffee

This coffee is from the Tangwen farm in the Sipi region of Uganda, produced by Zukuka Bora at an altitude of 1,900-2,050 meters above sea level. It features SL-28 and SL-34 varieties and undergoes a natural anaerobic process with double fermentation. The process involves sealing ripe cherries in drums with liquid from a previous anaerobic fermentation for up to 60 hours, followed by drying on raised, shaded beds for up to 30 days. The coffee offers flavor notes of mandarin, mango, liqueur, and caramel. The region benefits from volcanic soils, abundant rainfall, high altitude, and ample sunshine from the extinct Mt. Elgon volcano.

Origin

Kapchorwa, Sipi Falls (Uganda)

Flavor Notes

Caramelized, Liqueur, Liquor

Roast Level

—

Processing

Natural Anaerobic, Anaerobic Natural, Natural Anaerobic Double Fermentation

Typology

Arabica

SL-28, SL-34

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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