We have encouraged partners across the globe to produce great natural-sundried coffees for years. While the process requires careful attention to detail, it can produce delicious results. In 2015, Kawacom started testing this process in Uganda.
Many Ugandan coffees are natural-sundried, yet few are known for their quality. Harvested at uneven levels of ripeness and dried on the ground, poorly prepared natural-sundried coffees typically sell for low prices. Kawacom’s focus on quality brings excellence to the forefront in their coffee, implementing specific drying practices that increase quality.
Kawacom sources this coffee from the high-elevation community of Kabeywa. They submerge the coffee cherries in water, sorting out the less dense fruit that floats to the surface. This step improves consistency by removing coffee with less nutrients present in the seed. The coffee fruits are then slowly dried, turned frequently on raised beds to promote even drying. The resulting coffee has fruit-forward notes of strawberry, grape, and a cashew finish.
Explanation of the Name
Kabeywa is one of the highest-elevation villages in the Kapchorwa district. Farmers there deliver coffee cherries to Kawacom’s washing station for processing.
