This coffee originates from the Yembek community in Uganda, a high-elevation coffee-producing region. The coffee is processed using an anaerobic natural method, where cherries are sealed in containers to ferment for 24 hours before being dried on traditional raised beds. It is then pulped and mechanically dried over three weeks. The resulting cup is sweet and rich, featuring a balanced, juicy acidity with flavor notes of nectarine, sun-ripened raspberry, and honey.
The first coffee roaster in Cambridge, Broadsheet opened in 2017 , with owner Aaron McDougall, a finalist at the US Roasting Championship, shifting into coffee from a previous careerin banking. Aaron is an Arabica Q-Grader and sources exceptional coffees from around the world that range from comforting to experimental and eye-opening.
