Grown on the northwestern slopes of Mount Elgon in Uganda, this natural sundried coffee is the result of trial experiments and our collaboration with the Chema washing station. With flavors of grape candy, berries, and sweet spices, this special-preparation lot sourced from the Kabeywa community redefines what to expect from Ugandan coffee.
Recognizing Uganda’s incredible potential for quality, we worked with our partners at the Chema washing station to create some unique coffees. This lot was specially selected from the highest farms in the region and processed using underwater fermentation—in place of their usual dry-fermentation method—to create a momentous coffee with bright notes of black cherry and cola with a creamy body.
We met Moisés Herrera and Marysabel Caballero—the couple that runs Finca El Puente—in 2005. Since then, they have become like family and inspire us every year. From experimental coffee varieties and growing techniques to unique ways of processing, they push the boundaries of quality. This mostly Catuai-variety lot is lush with notes of Concord grape accented by a brown-sugar sweetness that finishes with a crisp, toasted nut character.