This coffee comes from the area of Cheema village Kapchorwa District of Eastern Uganda. The area is very close to Mt. Elgon National Park on the Kenyan border, and near the scenic Sipi Falls. The small family farms are at a wide range of altitudes from 1200 to 1900 meters. Farmers deliver their fresh cherry to a centralized wet mill that is equipped with an eco-friendly dryer that uses dry husks to generate heat and ensure an optimal drying process. The local Farmers Training Center provides training to local farmers on coffee handling best practices. The varieties of coffee planted are Riuriu 11, SL14, SL28, all types from the Kenya coffee research program. The cup has a unique character for an East African coffee, different than Kenyas or Tanzanias, etc. It has low acidity, a big body, and chocolate for miles.

The ground coffee is bittersweet, with cane sugar, and restrained fruit smells. Adding hot water you're greeted with a dark honey scent, fruit tea and toasted sugar on the break. The cup expresses that unique Uganda character well, especially in the big, thick body. The weighty mouthfeel is well suited to the lower brightness, giving a very syrupy impression on the palate. The sweetness is akin to minimally processed sugar, muscovado type, with an almost rum-like sweetness in the sugars.

Brew tips: 

As its strong body and standard bittersweet, I strongly recommend to use syphon pot.

1:15 beans/water ratio. 185~195°F water.

Less water if for iced coffee. Adjust as personal preferences. 

It will get a wild cup,If brew with the French press!