ORGANIC FILTER COFFEE | UGANDA - SIPI FALLS
|Chocolatey||Wild & fruity|
|Mild acidity||Bright acidity|
|Light roast||Dark roast|
Why you'll love this organic filter coffee
Our first Ugandan coffee has arrived. This organic filter coffee is an instant favourite if you love brewing for pour-over, batch brew or plunger.
Indulge in boozy fruit and berry notes with a prominent fruity aroma that carries over with sweet strawberry jam notes in the cup. The coffee’s crisp acidity melts into mouth-coating creamy chocolate that lingers on.
|Grower:||Smallholder farmers from Mbale|
|Mill:||Sipi Falls, Kapchorwa|
|Origin:||Uganda, Mt Elgon|
|Coffee varietal:||Bugishu, Typica, SL14, SL28|
|Altitude:||1500 - 1900 MASL|
|Grower/Mill certifications:||Certified Organic|
Why did we opt for a light roast profile?
Lighter roasted coffee beans accentuate the coffee’s quality and its intrinsic sensory profile.
Why do we love natural processed coffee for filter?
Natural-processed coffees have the ability to display a diverse range of fruit notes. That’s because after the coffee cherries have been harvested, they are left intact and spread out to dry in the sun. That allows the beans inside the coffee cherries to draw in all those yummy fruit flavours and sweetness from the surrounding fruit flesh.
Did you know?
The Bugishu varietal, also known as Nyassaland, is one of Africa's oldest Arabica coffee varieties. The variety originates from Typica introduced to Malawai (formerly Nyasland) in 1878 from Jamaica. Bugishu then was taken from Malawi to Uganda in 1910, where at first farmers struggled with the variety. But in recent years, there has been a small resurgence of Bugishu, now grown successfully by smallholder farmers on the slopes of Mount Elgon.
The Sipi Falls Mill
Uganda might not be the first country that comes to mind for specialty coffee. However, this coffee will redefine your thinking about Ugandan coffee.
The green, fertile slopes of Mt Elgon in Uganda's East provide a divine terroir to cultivate spectacular coffees. The area is home to a dense patchwork of farming communities.
Sipi Falls, named after Mt Elgon’s three waterfalls down the road, is a centralised mill located in the Kapchorwa district that buys and processes coffee cherries from almost 10,000 organic and diversified farms on the mountain’s slopes from the Mbale, Kapchorwa and Sironko district. The quality produced by this mill is a testament to the truly ideal conditions of elevation, biological wealth and years of experience that exist between the farmers and Sipi Fall mill.
The majority of the coffee produced by the Sipi Falls is fully washed. But starting in 2016, the mill started experimenting with honey and natural processed coffees. Today, in particular, the natural coffees masterfully showcase the full spectrum of Mt Elgon’s high elevation terroir and are considered some of the best in Africa. It is incredible to see a prime terroir's potential be unlocked and to produce unique natural coffees that easily can stand up to its Ethiopian counterparts.
Our recommended brewing methods
We roast our filter coffees for a shorter time which makes them less porous than coffee roasted to a darker roast level. This means the coffee’s solubles, the tasty bits, extract more slowly and are best suited to slower extraction methods.
We recommend drinking this Brazilian filter coffee as V60 pour over or batch brew for a cleaner cup with a lighter mouthfeel which lets the coffee flavours and acidity shine. If you are after a bigger mouthfeel, try plunger brewing.
This filter coffee is best enjoyed without milk.