The Region

This coffees name is a homage to Eastern Uganda's Sipi Falls, a collection of three waterfalls in the country's Mount Elgon National Park. 

As well as being a renowned tourist destination, Sipi falls location contains a unique set of environmental conditions perfect for developing a truly distinct Ugandan coffee bean, with a rich, bold and captivating flavour.

The Project

Starting in 1999, the Sipi Falls Coffee Project is an organically certified initiative driving forward Uganda's coffee legacy. Over the last 26 years the project has managed to host over 5,000 small holder producers, with an estimation of 3.5 million families contributing to the growth, harvesting, processing and exporting of the projects beans. 

The project also provides additional training and services to producers such as intercropping, water recycling and community education on climate change. This allows them to improve their skills and agronomic practices to produce crops that are consistently improving, whilst also reducing their environmental impact. 

The Process

Once harvested, the coffee cherries are prepared by removing their outer skin (a process known as pulping) and placed into tanks, ready to undergo an anaerobic fermentation. This unique style of processing is derived from wine making, and involves creating an oxygen deprived environment to promote a controlled fermentation of the pulped coffee cherries.  

Anaerobic fermentation creates the perfect environment to concentrate and develop the unique characteristics of a coffee bean as well as impart the distinct flavour associated with the process.

This delightful coffee shines as a pour over, and features tasting notes of pineapple, mandarin and papaya.