Uganda Sipi Tangwen
Uganda Sipi Tangwen
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We are so excited to have this special passionfruit fermentation lot which is sourced from a small community of farmers in Tangwen, Sipi region, on Mount Elgon, Eastern Uganda. Coffee farmers are at the heart of this project and the profits are used to support their partner NGO: Jenga Community Development. The coffee is grown on Mount Elgon an extinct volcano thought to be the oldest on the African continent where the volcanic soil, plentiful rain, high altitude and abundant sunshine help the farmers to grow exceptional coffees. Ripe coffee cherries are selectively harvested and then delivered to the wetmill. The cherries were floated to separate the high quality cherries by density which were then fermented in sealed drums with passionfruit pulp for up to 60 hours and then dried on shaded, raised beds.
Tasting notes: Tangerine, Pomegranate & Floral Notes
Country: Uganda
Region: Tangwen, Sipi region, on Mount Elgon, Eastern Uganda
Altitude: 1900m - 2050m
Varietal: SL28, SL34
Process: Anaerobic Natural 7 Day Passionfruit Fermentation
Roast: Light
SCA Cupping Score: 88
These farmers supply our long time partners in the region Zukuka Bora Coffee Company. The purchase price of this coffee includes a dedicated premium used to fund social projects in the community. The Zukuka Bora Coffee project was set up to support the people of Mt Elgon in many different ways. In fact, Zukuka Bora’s Tangwen coffee comes from the very micro-region where Arabica coffee was first planted in around 1920, after being brought from farms in neighbouring Kenya. JENGA have been working in the Mt Elgon area for almost 20 years, and had laid much of the groundwork for Zukuka Bora to build relationships with farmers and their communities. JENGA operate a range of projects - including education sponsorship, clean water schemes, savings groups, health promotion and training, and wider farming support.
The process:This is a naturally processed lot an extended anaerobic fermentation with added fresh passionfruit pulp.
Ripe coffee cherries are selectively harvested and then delivered to the wetmill. The cherries are floated in a clean water tank to separate by density (lower quality cherries float and are removed). The selected cherries are then fermented in sealed drums with passionfruit pulp for up to 60 hours and then dried on shaded, raised beds. The drying takes up to 30 days.
After drying the coffee is rested for around 1 month before moving to a dry mill for secondary processing (hulling, sorting, grading, handpicking and bagging in Grainpro/Ecotact bags for export.
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