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MEET THE PRODUCERS | 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 nearly a decade. Local farmers throughout the Gamatui community bring their freshly harvested cherries to Sipi Falls, the washing station which manages the washing, drying, and milling processes for these smallholders. 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.

Due to low crop yields in Uganda this year, we were not able to get our hands on nearly as much coffee from Gamatui as we would have liked. Instead, we blended a small naturally processed lot from Gamatui with an anaerobically processed lot from neighboring smallholders to create a very special, SUPER natural blend from one of our most beloved coffee-growing communities.

TRUST THE PROCESS | This coffee is a blend of two lots processed at the Sipi Falls Washing Station: one is a traditional natural, and one is an anaerobic natural.

Natural | This lot was fermented in water for 48 hours before being re-washed and sent off to African-style raised beds for drying. This particular processing method takes much longer than traditional coffees and can vary greatly depending on humidity, temperature, and sunlight. While drying, the coffee itself is frequently turned so that an even and precise moisture content is achieved. Once that happens, the skin and pulp of the cherries are finally removed, leaving us with coffee beans which have been noticeably (and deliciously) impacted by the sweet, fruity mucilage of the cherry throughout the drying process.

Anaerobic Natural | 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 Jolly Ranchers to (in today’s case) fresh concord grapes, is both rare and delicious—and it's a big part of why we come back to their coffees year after year. This season's lot is sweet and nutty like praline pecan, and smooth like a milk chocolate bar sprinkled with orange zest.

Origin | Kapchorwa, Mt. Elgon, Uganda

Producer | smallholders in and around Gamatui

Washing Station | Sipi Falls 

Process | Natural | Anaerobic Natural

Variety | SL varieties

Elevation | 1600-1900 MASL