Naginzole #2 is a bold, tropical-forward espresso from Bulambuli, Uganda. This natural lot emphasizes mango aromas, red berries, and chocolate undertones. Fermented and dried with precision, it delivers a juicy, winey body with lingering fruit sweetness. Crafted to elevate your at-home espresso ritual, it brings the intensity of Uganda’s terroir into every shot.
Roasting Date: 2026-01-20
Variety:
SL-14, SL-28
Origin: Uganda
Region: Bulambuli
Process: Natural Anaerobic
Cupping Score By Q-Grader: 86.75
Crop Year: 2025
Naginzole is sourced from Bulambuli, eastern Uganda, a region where farmers grow SL14, SL28 and SL34 varieties at high altitudes and deliver cherries to the newly built Bulambuli Washing Station (established 2022) v-hub.vollers.com . The name “Naginzole” refers to a local bird that loves mangoes, hinting at the flavor direction we aim to highlight.This lot is processed naturally: cherries are hand-sorted, fermented on drying tables, and carefully managed in layering to control moisture. The drying environment is monitored stringently to preserve clarity and avoid defects.As Handpickers, we selected Naginzole #2 for its bold tropical expression and clarity within natural processing. We roast it for espresso to capture its mango-brightness, red berry sparkle, and chocolate depth — delivering a shot that feels like tasting Bulambuli’s soil, climate, and care in one cup.
This recipe is crafted to emphasize the tropical fruit core of Naginzole. You’ll taste vibrant mango brightness, layered red berry complexity, and a c
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Grown in Bulambuli, eastern Uganda, at high altitude. Farmers hand-pick optimal cherries.
Φυσική ζύμωση πάνω σε τραπέζια ξήρανσης, χωρίς πλύσιμο, για να διατηρηθεί η φρουτώδης καθαρότητα.
Dried in controlled layers, with frequent fluttering and sorting to ensure uniformity.
Stabilized moisture before export, maintaining integrity of the lot throughout transit.
Roasted for espresso clarity and vibrancy. Lighttell: approx. 67,4. Rest 18–22 days post-roast.
