Red Apple | Hazelnut | Chocolate
Uganda
Sironko
Roast Level
Light
Medium
Dark
Process
Washed
Roast Profile
Medium for all brewing methods
Origin
Mount Elgon, Uganda
Traceability
Region - Sironko
Coffee Variety
SL28, SL34
Harvest Period
October - February
Altitude
1,500 - 1,850 m
UGANDA, SIRONKO, MOUNT ELGON
Tasting Notes: Red Apple | Hazelnut | Chocolate
Process: Washed
Region: Sironko, Budadiri sub-county, Mount Elgon, Uganda
Altitude: 1,500 - 1,850 m
Varietal: SL28, SL34
Traceability: Region - Sironko
Harvest Period: October - February
Roast Profile: Medium
THE PRODUCER
This coffee is grown by smallholder farmers around the Sironko washing station on Mount Elgon’s eastern slopes. Farmers follow rigorous selective harvesting and post-harvest procedures to ensure quality. The high-altitude environment helps the cherries develop density and flavor precursors, which are preserved through careful handling at the washing station.
THE COFFEE
At the Sironko washing station, cherries undergo flotation grading, mechanical depulping, and demucilation, followed by controlled drying to maintain bright fruit and structural sweetness. The resulting cup has crisp red-apple notes leading into hazelnut flavors, with a chocolate foundation that gives body and weight. This washed Ugandan coffee delivers expressive fruit and structured sweetness without rustic heaviness.
THE REGION - SIRONKO
Mount Elgon’s volcanic soils, high altitude, and consistent rainfall provide ideal conditions for Arabica cultivation. The Sironko washing station sits at approximately 1,250 m, sourcing beans from farms up to 1,850 m, producing coffees with desirable density and complexity. The name “Sironko” means ‘solace’ or ‘peacefulness’ in the Lumasaba language, reflecting local heritage and the deep connection between the farmers and the land.
THE PROCESS
Cherries are hand-picked and flotation sorted to identify the densest, highest-quality beans. They are then depulped, demucilaged, and dried in mechanical chambers designed to minimize degradation. The initial “skin dry” phase lasts approximately 7 hours, with total drying taking 21 - 48 hours until reaching roughly 12 percent moisture. The medium roast is chosen to maintain clarity and acidity while delivering body and sweetness in the cup. This careful process preserves fruit clarity and produces a clean, vibrant washed profile.
IN THE CUP
A bright and precise coffee with red-apple sweetness, complemented by hazelnut and chocolate notes. The cup has a clean, balanced structure, a refined body, and a satisfying finish that highlights the clarity and quality of Sironko’s washed coffees.
