Yembek Natural - KAPCHORWA, UGANDA

Overview

This coffee is a blend comprised of deliveries from producers in the eastern Ugandan parish of Yembek, Kapchorwa. It is processed by Kawacom, Atlantic Specialty's fellow ECOM company, at their nearby Sipi Falls washing station.

Uganda has not historically been well known for its high quality coffees, but selections from Kawacom in the last few years have been changing that perception. With a meticulous focus on processing and drying, these coffees not only taste spectacular as pre-shipment samples, but are some some of the most shelf-stable and consistent arrivals.

Kawacom opened in Uganda in 1999, buying parchment and selling mostly Bugisu semi-washed (farmer-processed coffee.) In 2012, Kawacom completed the buildout of the Sipi Falls washing station on Mount Elgon. Recently, Kawacom has expanded in the region of Kasese in the west of Uganda on the Rwenzori Mountains with their Maliba project. Kawacom also expanded in the Northwest of Uganda with their White Nile project which began in 2017 as washed coffee, but in 2018 offered both washed and natural processes.

Kawacom began focusing on community-specific microlot selections in 2015, and has since taken first place in AFCA Taste of Harvest in Uganda for their natural, washed, and honey processed coffees on multiple occasions. To produce their top lots, the Sipi Falls washing station selects specific days when they know they can converse and work with the community producers to ensure the best cherry selection.

Processing Info

Natural

On specific days when the cherry selection is optimal, the Sipi Falls site will separate community lots and process them individually. The ripe cherry is brought immediately to raised beds where it is laid out in single layers and further sorted for ripeness. The coffee is consistently turned throughout the day to ensure even drying, taking approximately three weeks depending on the weather. The cherry is dried down to approximately 10.5% moisture content and then stored in Grainpro. From this point, the coffee is milled and prepared for export.