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Origin: Sironko, Uganda
Elevation: 1700-1900 MASL
Producer: Masira community
Varietals: SL-34, SL-14, Bourbon
Flavor Notes: Black cherry, Dark chocolate, Baking spices
Naturally processed coffees in Uganda at one point were considered some of the lowest quality coffees coming out of the country; it often consisted of under ripe fruit dried on tarps on the ground, resulting in muddled flavors in a generally unpleasant cup. In the past five years, however, the producing communities of Masira and other surrounding regions, along with processing companies, have begun to break that reputation down. By picking at proper ripeness, and paying special attention to processing methods, this history of poor quality coffees is quickly coming to an end.
The fruit is picked ripe, laid out in a single layer on raised beds, and turned throughout the day to ensure even drying. This careful processing brings out the coffee’s rich fruitiness and spicy complexity.