Nonda Coffee Ntanda 31 Natural Arabica Ground Coffee, Medium Roast, Rwenzori, 500g

- Medium roast ground Arabica from the Rwenzori Mountains. Natural sun-dried process. Plum, dark chocolate, brown sugar. Bright, clean, smooth.
- 100% Arabica, cherries dried whole on raised beds before hulling. Grown at 1,500 to 2,200 metres in volcanic soil.
- Roasted and ground in Kampala. Sealed within 24 hours. Half a kilo keeps a household in coffee for a week to ten days.
- Medium grind, ready to brew. Pour-over, drip, French press. No grinder, no wait.

What's in the bag

500 grams. This is the bag you buy when you have already tried the 50g sampler or finished the 250g and know you want more. Same Ntanda 31: natural process Arabica from the Rwenzoris, medium roasted, ground and sealed at the roastery. 

How it tastes

Plum up front, dark chocolate through the middle, brown sugar riding out the finish. The natural process gives it a body that holds up to milk and a brightness that keeps the cup from feeling heavy. Works as a morning coffee. Works as an afternoon coffee. If you are the kind of person who brews a pot and drinks it black, this one stays clean all the way down.

Where it comes from

The Rwenzori Mountains, Uganda's western spine, where coffee grows on volcanic slopes between 1,500 and 2,200 metres. Nonda buys from smallholder farmers who dry the cherry on raised beds at the farm, then hull and sort at a central station. Paid above farmgate. Traced to lot and harvest.

Quick facts

- Origin: Rwenzori Mountains, western Uganda
- Variety: Arabica, natural (sun-dried) process
- Roast: Medium
- Grind: Medium (drip, pour-over, French press)
- Weight: 500g ground coffee