For years, we’ve encouraged our partners around the world to explore naturally sundried processing as a way to create distinctive, fruit-forward coffees. When executed with precision, the results can be remarkable. In 2015, at our encouragement, Kawacom began experimenting with this process in Uganda.

While naturally processed coffees are common in Uganda, few have historically been recognized for their quality. Many are harvested with uneven ripeness and dried directly on the ground, resulting in inconsistent coffees that sell into lower-value commercial markets. Kawacom set out to change that perception through careful processing and attention to detail.

Kawacom sources ripe arabica cherries from farming communities high on the slopes of Mount Elgon. After harvest, the cherries are submerged in water so less-dense fruit can be removed, improving both sweetness and consistency. The remaining cherries are then slowly dried on raised beds and turned frequently to promote even drying and clean flavors.

The result is a vibrant, fruit-driven coffee that challenges expectations of Ugandan coffee, with notes of Concord grape, chocolate, and a juicy body.