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Uganda: Yembek Double Fermentation


In the last few years, Kawacom, a processing company started in 1999 in Uganda, has taken the goal of expanding the potential of Ugandan coffees, focusing on harvesting practices and processing methods to put the country on the specialty coffee map. Since their beginnings, they have invested in Kapchorwa, home to some of the highest elevation coffee farms in the country. What results is producers devoted to quality with a processing station that matches their enthusiasm.

This lot comes from the Yembek community, one of the highest elevation coffee producing regions in the country. Kawacom works closely with this community, consulting with growers to determine when the cherry selection is optimal for processing. The coffee undergoes rigorous processing, including fermenting in the cherry 48 hours before being pulped and fermented again for 12 hours before finally being dried on raised beds.

Origin: Kapchorwa, Uganda

Elevation: 1,800-2,000 MASL

Producer: Sipi Falls community

Varietals: SL-34, others

Processing: Extended Fermentation

Flavor Notes: Plum, Orange, Black Tea

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