Sironko Passion Fruit

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Finca El Cadejo

$16.00

Solstice Reserve

$40.00

Sironko Passion Fruit

$28.00

Coffee Roots

Processed at Mountain Harvest’s central hub of innovation and research—Sironko Station, this lot is carefully overseen by Ibrahim Kiganda and his assistant, Ruth Chebet. Located at the base of Mount Elgon, Sironko Station serves as the collection point for cherries sourced from some of the mountain’s most remote communities. This Sironko WAF (Washed Anaerobic Fermentation) is a meticulously crafted lot sourced from the Buginyanya and Mayiyi farmer groups in North Elgon. Only cherries meeting 80% cherry board quality and a Brix reading of 17% are selected, ensuring exceptional sweetness and clarity. The process begins with a 14-day whole cherry dry anaerobic fermentation in sealed plastic barrels, allowing for deep flavor development. After fermentation, the cherries are pulped and reintroduced to the barrels, this time with pulp juice (Musto), for an additional 48-hour dry anaerobic fermentation. Once complete, the coffee is thoroughly washed and carefully dried on raised beds in a shaded environment until reaching an optimal 11% moisture content. Finally, it is transported to a temperature-controlled warehouse, where it rests before export, ensuring stability and peak quality. This process brings out layered complexity, refined sweetness, and vibrant acidity, making it a standout in our Innovation Series—pushing boundaries for what Ugandan coffee can be.

Size

10oz.

5lb bags

Categories : Crimson Coffees, Home page

Coffee Roots

A vibrant fusion of tradition and innovation, Sironko Washed PF brings a tropical twist to washed processing. Sourced from the Buginyanya and Mayiyi farmer groups, only cherries meeting 80% cherry board selection with a Brix reading of 17% are selected, ensuring top-tier quality. After pulping, the wet parchment undergoes 120 hours of anaerobic fermentation in sealed barrels with a carefully prepared passion fruit concentrate, made by blending fresh passion fruit pulp with water. This controlled co-fermentation process enhances the coffee’s bright acidity, tropical aromatics, and layered complexity, all while maintaining balance—never overpowering, always intentional.

Following fermentation, the parchment is washed using an eco-washer, then dried on raised beds until reaching 11% moisture. The coffee is then transported to a temperature-controlled warehouse for resting, allowing its nuanced flavors to fully develop. This lot exemplifies Mountain Harvest’s commitment to pushing Ugandan coffee forward, exploring new frontiers in fermentation while preserving the integrity of the coffee’s natural character.