For years, we have encouraged partners worldwide to produce high-quality natural-sundried coffees. With meticulous attention to detail, this process can yield delicious results. In 2015, Kawacom, at our suggestion, began testing this method in Uganda. 

Many Ugandan coffees are natural-sundried, but few are known for their quality. Often harvested at uneven ripeness levels and dried on the ground, these poorly prepared coffees typically sell for low prices. Kawacom, however, implemented specific practices to enhance quality.

Kawacom sources these cherries from the high-elevation communities on Mount Elgon. They submerge the coffee cherries in water, sorting out the less dense fruit that floats to the surface. This step removes coffee with fewer nutrients and improves consistency. The coffee fruits are then slowly dried and frequently turned on raised beds to ensure even drying. The resulting coffee boasts fruit-forward notes of concord grape, with a chocolate flavor, and a juicy body.