Uganda Sironko Station A+
Tasting experience: Neapolitan ice cream
Country: Uganda
Continent: Africa
Farm/Lot: Sironko Station, 258 Mountain Harvest smallholder farmers
Roast: Light (city)
Process: 48hr. Honey Anaerobic
Elevation: 1,600 - 2,200 MASL (meters above sea level)
Mountain Harvest Description:
A part of Mountain Harvest's Innovation Series, this microlot is curated by Sironko's processing manager, Ibrahim Kiganda. For a season, we commit time to new processing protocols to test their profiling and consistency. Ibrahim recieved these cherries exclusively from the Northern region of Mount Elgon. Once recieved, he assigns all lots of a cherry board of 80% and above and brix reading of an average of 17% to this protocol. He then places the cherry in plastic barrels and seals them off for an average of 48 hours. After fermentation, the cherries are removed and pulped. After pulping, the coffee is spread on racks open dried to 3-5 days, then solar dried for the final days for a total of 25 average days drying time. Ibrahim then transfers to Mountain Harvest's temperature controlled warehouse in Mbale to rest and homogenize before milling. We find notes of florals, citrus, brown sugar, almond, and red grapes.
Tasting experience: Neapolitan ice cream
Country: Uganda
Continent: Africa
Farm/Lot: Sironko Station, 258 Mountain Harvest smallholder farmers
Roast: Light (city)
Process: 48hr. Honey Anaerobic
Elevation: 1,600 - 2,200 MASL (meters above sea level)
Mountain Harvest Description:
A part of Mountain Harvest's Innovation Series, this microlot is curated by Sironko's processing manager, Ibrahim Kiganda. For a season, we commit time to new processing protocols to test their profiling and consistency. Ibrahim recieved these cherries exclusively from the Northern region of Mount Elgon. Once recieved, he assigns all lots of a cherry board of 80% and above and brix reading of an average of 17% to this protocol. He then places the cherry in plastic barrels and seals them off for an average of 48 hours. After fermentation, the cherries are removed and pulped. After pulping, the coffee is spread on racks open dried to 3-5 days, then solar dried for the final days for a total of 25 average days drying time. Ibrahim then transfers to Mountain Harvest's temperature controlled warehouse in Mbale to rest and homogenize before milling. We find notes of florals, citrus, brown sugar, almond, and red grapes.
Tasting experience: Neapolitan ice cream
Country: Uganda
Continent: Africa
Farm/Lot: Sironko Station, 258 Mountain Harvest smallholder farmers
Roast: Light (city)
Process: 48hr. Honey Anaerobic
Elevation: 1,600 - 2,200 MASL (meters above sea level)
Mountain Harvest Description:
A part of Mountain Harvest's Innovation Series, this microlot is curated by Sironko's processing manager, Ibrahim Kiganda. For a season, we commit time to new processing protocols to test their profiling and consistency. Ibrahim recieved these cherries exclusively from the Northern region of Mount Elgon. Once recieved, he assigns all lots of a cherry board of 80% and above and brix reading of an average of 17% to this protocol. He then places the cherry in plastic barrels and seals them off for an average of 48 hours. After fermentation, the cherries are removed and pulped. After pulping, the coffee is spread on racks open dried to 3-5 days, then solar dried for the final days for a total of 25 average days drying time. Ibrahim then transfers to Mountain Harvest's temperature controlled warehouse in Mbale to rest and homogenize before milling. We find notes of florals, citrus, brown sugar, almond, and red grapes.