Uganda Gamatui

We taste: Blackberry, Concord Grape, Bakers Chocolate

Throughout the Gamatui community, local farmers bring their freshly picked coffee cherries to Sipi Falls, a washing station dedicated to supporting smallholder producers. Here, the cherries are carefully washed, dried, and milled, allowing farmers to focus on what they do best: growing great coffee. By bringing these processes together in one place, Sipi Falls helps improve the quality and value of each lot, creating better opportunities and stronger returns for the farmers who make it all possible.                                                          This coffee brings together two unique lots processed at the Sipi Falls Washing Station: a traditional natural and an anaerobic natural. Each process adds its own character, creating a blend with plenty of depth and personality.
The traditional natural lot is fermented in water for 48 hours before being placed on raised beds to dry. During this time, the coffee is regularly turned to ensure even drying and consistent moisture levels. As the cherries slowly dry, their sweet, fruity flavors work their way into the beans, creating a naturally fruit-forward cup.
The anaerobic natural lot begins with freshly harvested cherries sealed in GrainPro bags for 48 hours of fermentation. The warm climate and natural yeasts of Sipi Falls speed up this process, creating what is known as flash fermentation. This gives the coffee its signature spicy, boozy character. Once fermentation is complete, the cherries are spread across raised beds to dry under the Ugandan sun.