Uganda Sipi Tangwen – Anaerobic Natural

This bold, fruit-forward coffee comes from a community of smallholder farmers in the Tangwen community, high on the slopes of Mount Elgon in Eastern Uganda. We are thrilled to bring this coffee from the Zukuka Bora Coffee Company, whose farmers produce some of the best lots on the mountain. Grown at altitudes between 1,900 and 2,050 meters, this coffee showcases the unique terroir of Sipi: volcanic soils, cool mountain air, and steady rainfall that together create ideal growing conditions for complex, vibrant coffees.

Tasting Notes: Orange Candy, Wine, Plum, Bold & Fruity

Country: Uganda

Region:  Sipi, Mount Elgon, Eastern Uganda 

Altitude: 1,900–2,050m

Varietal:  SL28, SL34

Process:  Anaerobic Natural (7-Day Fermentation)

Roast: Light 

The story:

The Tangwen community is part of the Zukuka Bora Coffee Project, which was established to create a sustainable, quality-driven coffee industry on Mount Elgon while directly supporting the local community. Each purchase helps fund the work of JENGA Community Development, a local NGO that provides education sponsorships, clean water schemes, health initiatives, and farmer training.

Coffee has deep roots on Mount Elgon — Arabica was first planted here in the early 1920s after being brought from neighbouring Kenya. For decades, the region was known for its exceptional quality, but market shifts and declining investment in cooperatives took their toll. In recent years, however, a new generation of producers, supported by organisations like Zukuka Bora, has been restoring Elgon’s reputation for outstanding coffee. Tangwen’s farmers are now among the leading producers in this revival, consistently delivering some of Uganda’s highest-scoring lots.

The process:

This is a naturally processed lot with an extended seven-day anaerobic fermentation. Ripe cherries are selectively handpicked and floated in clean water to remove any underripe or damaged fruit. The best cherries are then sealed in airtight drums to ferment for seven days, a process that enhances the coffee’s fruit intensity and wine-like complexity.

After fermentation, the cherries are dried slowly on shaded, raised beds for up to 30 days before being rested for a month and sent for final milling in GrainPro or Ecotact bags. The result is a cup that’s rich and expressive, full of ripe fruit sweetness and a vivid sense of place.