Coffee Story
Traditionally, coffee's in Uganda are processed at homesteads in Elgon, but as part of Mountain Harvest’s goal to shift the perspective, this specific coffee is processed in a centralized wet mill facility, where Ibrahim Kiganda and his assistant, Ruth Chebet, receive coffee cherry at Mountain Harvest's hub of innovation and research: Sironko Station. Located at the base of Mount Elgon, the field officers collect cherry from some of the most isolated communities in Yilwanako Mayiyi, Buginyanya, Bushiyi, Makali, Bukalasi, and Sipi, and then process the coffees by maintaining full variable control through infrastructure and tested protocols to help shift the perception on what
Ugandan coffees can not only taste like but accomplish in the future for the communities. Sironko Station is also focused on professionalizing Uganda's youthful population, with more 50% of the current population being 17 and under! Traditionally, individuals enter the coffee business as farmers, and the average farmer is a 64-year-old man. Now, as Mountain Harvest looks to shift the paradigms of what people expect from Ugandan coffee, these young individuals are being trained in processing, quality control, data analysis, agri-finance, regenerative agriculture, and more. While the youth of Uganda become experts in the industry, farmers can focus on being experts in their farm-based businesses.
With years of data at his disposal, Ibrahim fine-tunes his station and staff each season, allowing him to showcase Mountain Harvest coffees in global competitions and secure Uganda's place in the specialty coffee industry. As Uganda's National Barista Competition winner, you can expect to experience the excellence of Ugandan coffee, from beehive to barista, thanks to the dedicated work of Ibrahim and his team
This specific organic-certified lot is grown at 1700 MASL by 140 smallholder farmers as part of the Makali Community on the southern slope of Mount Elgon. It is a washed, processed, mixed variety of Nyasland, SL-14, and SL-28.
