UGANDA | Gamatui | SL34 & Bourbon | Natural

Origin

• 🇺🇬 Uganda

Tasting notes

Character

• Funky
  20

Uganda’s coffee production is largely focused on Robusta, with higher quality Arabica only accounting for around 20% of annual production. In 1999, the export company Kawacom set out to raise the standard of coffee in Uganda, and established the Sipi Falls Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in 2012. Named after the nearby Sipi waterfalls, just a mile from Uganda’s border with Kenya, Sipi Falls Washing Station processes cherry from smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers and communities on the slopes of Mt. Elgon (the oldest volcano in East Africa). The Gamatui community, like most communities in East Africa, is made up of many small, family-run farms, who process their coffee together at a centralized mill. The team at Sipi Falls work closely with the producers, to ensure coffee cherries are picked at their peak ripeness, and then processed immediately. This allows each community's coffee to be processed separately, with traceability intact. This lot was processed naturally, with cherry dried on raised beds for three weeks. This coffee is loud, with intense grape notes and lots of red fruit.