This is a single community lot from growers in the Sipi community in Eastern Uganda, on the slopes of Mt Elgon. This coffee is processed and exported by Kawacom, who happens to own a washing station aptly named "Sipi Falls" which is named after the beautiful waterfalls found around the community of Sipi.
*To try and clear some confusion on the names- this means that this lot is a unique small lot selection only from the Sipi community. Other lots that come from "Sipi Falls" or even other producers in the area with the name of Sipi, generally come from the region around Kapchorwa, but may not be from just this one community.
Kawacom started in Uganda in 1999, buying parchment and selling mostly Bugisu semi-washed (farmer processed coffee). In 2012, Kawacom completed the build-out of the Sipi Falls washing station on Mount Elgon, alowing them much more control of their quality.
Kawacom started focusing on community specific microlot selections in 2015, and have since taken 1st place in AFCA Taste of Harvest in Uganda for their natural, washed, and honey processed coffees on multiple occasions. To produce their top lots, the Sipi Falls washing station selects specific days when they know they can talk and work with the community to get better cherry selection and process the batch separably.
Lemon, Stone Fruit, Cocoa
Coffees from the Sipi Falls / Kapchorwa area are known and sought after for their quality throughout Uganda. These coffees are also known for how versatile their flavor profile can be, when done right. The profile is said to be a cross between coffees from Latin american and Africa. Up front the acidity is rounded but citric, and the flavor goes from stone fruits- to spice -to light sweetness and nut. The profile is thought to be remarkably easy to work with, as it very balanced and has little bit of everything.
The coffee is pulped, de-mucilaged, and soaked overnight in clean water for about 8-12 hours. After being de-mucilaged and soaked, the coffee goes to the Centriflux machine that spins the coffee to remove surface moisture. After which the coffee is put out on patios and tarps to skin-dried for a few hours. After skin drying, the coffee goes into a mechanical drier. The first 18-24 hours the temp is set at 45C. Then the drier is turned off for 12-18 hours, where the moisture of the coffee is allowed to come to a better equilibrium throughout the seed. After, the drier is re-started at 35 C and the coffee is dried till it reaches 10.5%. After drying the parchment coffee is stored in grainpro.