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 cup has a unique character for an East African coffee, different than Kenyas or Tanzanias, etc. It has low acidity, a big body, and chocolate for miles.
The ground coffee has rustic chocolate cocoa notes and cane sugar, a straightforward sweet/bittersweet character. Adding hot water, the caramelized sugars seems exponentially darker, and on the break the cup has chocolate-dipped banana character. The cup expresses that unique Uganda character well, especially in the big, thick body. The weighty mouthfeel is well suited to the lower brightness, giving a very syrupy impression on the palate. The sweetness is akin to minimally processed sugar, Muscovado type, and the dark roast pairs dark cocoa with an almost rum-like sweetness in the sugars. The finish has Bakers chocolate sweet spice mix: allspice, clove, cinnamon. This is an African coffee that might appeal most to those who like Indonesian and Brazilian coffees, a bit rustic, low acidity, huge body, and interesting sweet notes.