$14.00
$17.00
Uganda Sironko Super Natural
Coffee Roots
Processed in the most centralized wet mill facility, Ibrahim Kiganda and his assistant Ruth Chebet receive cherries at Mountain Harvest’s hub of innovation and research – Sironko Station. Found at the base of Mount Elgon, staff members funnel cherry from some of the mountain’s most isolated communities in Yilwanako Mayiyi, Buginyanya, Bushiyi, Makali, Bukalasi, and Sipi. Here, the expert staff have full variable control through infrastructure and tested protocols developed for the unique Ugandan context. Equipped with years of data, Ibrahim fine-tunes his station and staff each season, allowing him to take Mountain Harvest coffees to competitions globally to secure Uganda’s place in the specialty industry. As Uganda’s National Barista Competition winner (AFCA, 2022), you will be sure to see Uganda’s excellence from beehive to barista in these coffees through Ibrahim’s and his team’s work. Most of coffee production within Uganda happens at the home. To do this well, farmers need intense farm based processing training. Mountain Harvest has begun to do so, but we would like to challenge the status quo further, finding new ways to process coffees within the Ugandan context. With the Super Natural, we were researching fermentation and its impact on drying. For this "natural sack fermentation" protocol, red ripe cherries are floated, sorted, and placed in sacks, tying them very tightly so no space between the top of the bag and cherry occurs. They are then stacked on raised palates for 2-3 days until reaching about 39-42 degrees celsius and observing total fermentation of red ripe cherries
