Gamatui Natural - 48hr Anaerobic

MEET THE PRODUCER | Thanks to our longstanding partnership with Atlantic Specialty Coffee and its sister company, Kawacom, we have had the privilege of tasting and buying coffee from the Gamatui Community in Uganda for half a decade! Local farmers from throughout the Gamatui community bring their freshly harvested cherries to the Sipi Falls Washing Station, who manages the washing, drying, and milling processes all together. This cuts down on labor for the farmers and also increases the quality and value of each lot, ultimately resulting in better price outcomes for the farmers of Gamatui.

TRUST THE PROCESS | Upon arrival at the washing station, the coffee cherries are placed in GrainPro bags to ferment anaerobically for 48 hours. This may not seem like a very extended amount of time for an anaerobic natural, but due to the high temperature and specific yeasts in the air at Sipi Falls, fermentation happens pretty speedily! That "flash fermentation" is what gives this coffee a spicy, boozy character that we have enjoyed year after year. After fermentation, the coffee is spread out on raised beds to dry in the Ugandan sun.

TAKE A SIP | The Gamatui community is well known for rolling out coffees that are distinctly grape-y in flavor. This flavor call, which we've experienced as everything from Welch's grape juice to grape snow cones to (in today's case) grape jelly, is both rare and delicious - and it's a big part of why we come back to this coffee every season. That spicy-boozy fermentation contribution comes through as spiced rum this year, and the sweetness is reminiscent of one of our favorite desserts: créme brûlée. Taken together, the flavor notes this year remind us of sipping a boozy grape slushie - which, to be quite honest, sounds pretty darn good right about now. 

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Origin | Kapchorwa, Sipi Falls, Uganda

Producer | Gamatui Community

Washing Station | Sipi Falls Washing Station

Process | 48-hr Anaerobic Natural

Variety | SL varieties

Elevation | 1600-1900 masl