Made from the crop of smallholder farmers in the Kasese district of western Uganda, this batch was undergone an experimental processing method, fermented in airtight plastic bags and then dried on raised beds. A local smallholder cultivates an area of less than 1 hectare on average at elevations

between 1,500 to 2,000 meters above sea level with up to 1,000 trees (mostly SL14, SL28 and SL34 arabica varietals which are also common in Kenya). Our importer is working with coffee processing stations where traceability is guaranteed and the premiums paid for higher quality are proven to reach

producer groups. If you’re interested in what a less fermentation-driven, more terroir-specific Ugandan coffee tastes like, be sure to try our wet-processed Sironko.