Origin Information

Sipi Falls Coffee Project
Bourbon: SL14, SL28, and Blue Mountain
Sipi, Kapchorwa District, Uganda
September - February
1500 – 2500 masl
Volcanic loam
Fully washed and dried in the sun

Background Details

Focus on specialty coffee is on the rise in Uganda thanks in large part to export operations like Kawacom, which has invested in a state-of-the-art mill Bugisu region on the slopes of Mount Elgon in the Kapchorwa district, Uganda. The Bugisu region is named after the Bugisu people who are indigenous to this area. The Sipi Falls coffee project, named after a trio of majestic waterfalls, was established in 1999 to strengthen quality coffee production in the region and create a sustainable income for farmers. The bulk of production comes from small family owned farms where coffee is cultivated on just a few acres of land intercropped with bananas, maize, potatoes and nuts. Kawacom has helped producers improve their harvesting strategies, emphasizing the quality premiums associated with only picking cherries that have properly ripened. Access to a modern washing station gives producers the option to deliver cherries rather than bear the expense and risk of processing themselves. At the washing station, cherries are carefully hand sorted and floated to remove less dense coffee beans before depulping and passing through a demucilager that mechanically strips the mucilage from the bean. The wet parchment is pre-dried on patios and then mechanically dried for up to 48 hours to bring the coffee to the appropriate moisture for export. Next the coffee is taken to the Kawacom dry mill, which features a fully staffed cupping lab to ensure traceability and quality control throughout the post-harvest process.