In fragrance, Stone fruits and hint of roses. Notes of stone fruits, peach, apricot, hint of strawberry, caramel with a juicy-creamy body, a medium citric acidity and a tropical aftertaste
Los costes de financiación se aplican hasta que se libera el café.
La historia del café
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 standout from the slopes of Mount Elgon, Sironko "Dizzy Fruit" is an expression of bold fermentation techniques and the vibrant flavors of Ugandan coffee. Sourced from the Buginyanya and Mayiyi farmer groups, only cherries passing 80% cherry board selection with a Brix reading of 17% make it into this lot.
The process begins with 96 hours of sealed anaerobic fermentation, where cherries develop intense, fruit-forward characteristics. After fermentation, drying follows a meticulous two-stage process—first, sun-dried on raised beds in an open shed for 3-5 days, then moved to a shade dryer for a slow, controlled dry to 10.5% moisture. Finally, the coffee is transported to a temperature-controlled warehouse to rest, ensuring peak flavor clarity.
At Mountain Harvest, our anaerobic processes are always designed for balance, never tipping into over-fermentation for experiment’s sake. Instead, we aim for refinement and complexity, ensuring that each cup is structured, expressive, and vibrant—never overwhelmingly boozy.
This approach has earned 3rd place in the 2025 Africa Taste of Harvest (Natural Category), a recognition of its precision and depth. Expect a whirlwind of tropical fruit, juicy acidity, and deep sweetness—a true sensory experience that lives up to its name.
