This coffee comes the the area of Cheema village Kapchorwa District of Eastern Uganda. The area is very close to Mt. Elgon National Park on the Kenyan border, and near the scenic Sipi Falls. The small family farms are at a wide range of altitudes from 1200 to 1900 meters. Farmers deliver their fresh cherry to a centralized wet mill that is equipped with an eco-friendly dryer that uses dry husks to generate heat and ensure an optimal drying process. The local Farmers Training Center provides training to local farmers on coffee handling best practices. The varieties of coffee planted are Riuriu 11, SL14, SL28, all types from the Kenya coffee research program.
The ground coffee has a sandalwood smell, like a scent of sweet spices and fragrant cut wood. The level sweetness gains momentum after the hot water is poured, and an aromatic mixture of cocoa butter, molasses, and graham come up in the steam. This Uganda has moderate acidity, grabby and citrus like in mouthfeel, with a lemony flavor at front. As the cup cools, top notes of barley tea and green apple sit atop a base of sucanat, rice syrup, and baker's cocoa, and with cedar aroma in the finish. A unique East African coffee that stands out from the coffees from neighbors Kenya and Rwanda. Our best roasts were at City+ and Full City, but this will work well at Full City+ as well.