Sironko Station "Fruit Angel" Washed Passion Fruit Co-ferment

About
Processed at Mountain Harvest’s central hub of innovation and research—Sironko Station, this lot is carefully overseen by Ibrahim Kiganda and his assistant, Ruth Chebet. Located at the base of Mount Elgon, Sironko Station serves as the collection point for cherries sourced from some of the mountain’s most remote communities, including Yilwanako, Mayiyi, Buginyanya, Bushiyi, Makali, Bukalasi, and Sipi. Unlike the traditional homestead processing common in Elgon, this centralized approach allows for precise control over processing variables—essential for refining best practices and reshaping the global perception of Ugandan coffee.

As part of Mountain Harvest’s annual Innovation Series, this lot represents our commitment to exploration and progress. Each season, we dedicate a portion of our production to experimental processing, allowing for a cycle of testing, learning, and refining. These experiments often begin with small batches, undergo quality feedback and adjustments, and then scale up to production lots. More than just developing new flavor profiles, this process empowers Uganda’s next generation of coffee professionals, giving them ownership over research, methodology, and market feedback. Too often, coffee processing research is based on Latin American models that don’t fully translate to Uganda’s unique context. Through our Innovation Series, young Ugandan professionals gain the tools to conduct and analyze research, ensuring that best practices are shaped by those on the ground. The result? New techniques, exciting flavors, and truly exceptional coffees for our roasting partners.

Process
A vibrant fusion of tradition and innovation, Sironko Washed PF brings a tropical twist to washed processing. Sourced from the Buginyanya and Mayiyi farmer groups, only cherries meeting 80% cherry board selection with a Brix reading of 17% are selected, ensuring top-tier quality.

After pulping, the wet parchment undergoes 120 hours of anaerobic fermentation in sealed barrels with a carefully prepared passion fruit concentrate, made by blending fresh passion fruit pulp with water. This controlled co-fermentation process enhances the coffee’s bright acidity, tropical aromatics, and layered complexity, all while maintaining balance—never overpowering, always intentional.

Following fermentation, the parchment is washed using an eco-washer, then dried on raised beds until reaching 11% moisture. The coffee is then transported to a temperature-controlled warehouse for resting, allowing its nuanced flavors to fully develop.

This lot exemplifies Mountain Harvest’s commitment to pushing Ugandan coffee forward, exploring new frontiers in fermentation while preserving the integrity of the coffee’s natural character.