Uganda — online auction · 9–11 Nov 2026
One of the eight lots found a buyer: Darley Coffee's anaerobic natural, bought by Green Coffee Roasters at 6.83 US dollars per pound.
News ·
Uganda Taste of Harvest 2026 is an online auction of Ugandan coffees run by Taste of Harvest. The sale day was 9 November 2026, and the auction has closed.
Eight lots were offered. One found a buyer. The auction lists no scores and no places, so the lots below are not in any order of quality. The one sale brought in 226 US dollars, at 6.83 US dollars per pound.
The one lot with a buyer is from Darley Coffee. It is SL-14 and SL-28, processed as an anaerobic natural, 33.07 lb. Green Coffee Roasters bought it at 6.83 US dollars per pound.
Three more lots come from Mountain Harvest and UGACOF LTD. Mountain Harvest offered an SL-14 natural of 130.07 lb and a washed lot of NYSALAND, SL-14 and SL-28, also 130.07 lb. UGACOF LTD offered a washed SL28 and SL34 lot of 74.96 lb, from 1300–1600 m.
Darley Coffee grew its lot on the slopes of Mt. Elgon, in Mbale, Eastern Uganda, at 1800–2100 m. The organiser points to rich volcanic soils. The cherries were picked by hand at peak ripeness, mostly by women, who the account says play a vital role in cultivation and in handling after harvest. They went through 5–6 days of controlled anaerobic fermentation, then dried in the sun on raised beds. The cup is described as tropical fruit, ripe berries, stone fruit and sweet wine, with a long sweetness.
The account of the Mountain Harvest SL-14 natural is about the company's work in the Rwenzori Mountains of Western Uganda. Mountain Harvest was founded in 2017. It says change has to be led locally. In the Rwenzori, most households sell cherry and do not process parchment at home, and the region has long been linked with inconsistent natural coffees. The Rwenzori Smallholder Project began in 2022 on the "Mountains of the Moon". It aims to train a team of local agronomists, build processing skills and bring Mountain Harvest's farmer services to the districts of Kasese and Bunyangabu. The discovery phase began in 2022.
UGACOF LTD sent the first of its two washed lots from the Bunyangabu wet mill. Smallholder farmers grew it at 1300–1600 m. It is part of the Quality Through Processing initiative and was processed with yeast inoculation and lactic fermentation. The organiser describes sweet fruity notes, yoghurt-like acidity and delicate floral undertones.
The washed Mountain Harvest lot belongs to its Innovation Series. Ibrahim Kiganda, Sironko's processing manager, ran the processing. The cherries come from the farming communities of Buginyanya and Mayiyi, in the north of Mount Elgon. Only the best were picked: 80% passed the cherry board assessment, at 17% Brix. They fermented for 96 hours in sealed barrels before pulping. The parchment was inoculated with 20 percent PK1 yeast and fermented for 48 more hours in open tanks. It was then eco-washed and dried slowly in shade to 11 percent moisture, with hand-sorting throughout, and rested in a temperature-controlled warehouse. The tasting notes are brown sugar, pineapple and lime.
The Kenneth Barigye natural of NYSALAND, SL-28 and SL-14 is also part of Mountain Harvest's Innovation Series, with Ibrahim Kiganda, Sironko's processing manager. It comes from Buginyanya and Mayiyi in northern Mount Elgon, where 80% of the cherries passed the cherry board assessment, at 17% Brix. Fermentation ran 120 hours in sealed barrels. The cherries then spent 3–5 days dripping on raised beds in an open sun drying shed, and dried slowly in shade to 10.5% moisture. The lot rested in a temperature-controlled warehouse. The organiser describes a layered cup with refined sweetness, rich fruit and a clean finish.
The second UGACOF LTD lot is washed SL28 and SL34, processed with lactic fermentation. Smallholder farmers grew it at 1300–1600 m. It came out of work between Ugacof and the Specialty team at Sucafina NV, aimed at raising the quality of Uganda's arabica while supporting farmers. The organiser lists black tea, rhubarb and a yogurt-like acidity, with a velvety mouthfeel.
The lots, scores, prices and buyers are the organiser’s.