Uganda Sipi Falls Honey Process Microbatch Specialty Coffee

FrontStreet Coffee - Uganda Sipi Falls Honey Process Micro Batch Introduction

This honey processed Uganda coffee is produced on the northern slopes of Mount Elgon, grown by small farmers near the Sipi Falls washing station. The steep Mount Elgon mountain range separates Kenya and Uganda. The microclimate here provides excellent coffee growing conditions and offers unique advantages for the Sipi Falls coffee processing plant. Sipi Falls is a local central washing station capable of processing freshly picked coffee cherries and further drying them, providing local coffee farmers with greater convenience and resources.

Most coffee farmers in this region are small-scale farmers who traditionally process coffee at home as a way to save money. The exporter Kawacom, also the owner of the Sipi Falls processing plant, has long worked to help local farmers understand that coffee processing plants can help them improve the quality of their coffee processing while saving time, thereby increasing their income. They encourage local farmers to bring their harvested coffee to the processing plant for professional washing, fermentation, and drying, and have also established an experimental breeding center to cultivate higher-quality coffee varieties.

Uganda Sipi Falls Processing Station Coffee - Honey Process Micro Batch Coffee Beans

Origin: Mt. Elgon Region, Uganda

Variety: SL14

Processing Station: Smallholder farmers organized around the Sipi Falls washing station

Altitude: 1300 – 1900 meters

Processing Method: Honey Process

Flavor Notes: Malt, Oolong Tea, Honey Sweetness

Motto: Everything for Sharing and Spreading

FrontStreet Coffee Recommendation

Honey processing keeps some of the fruit mucilage on the bean during drying, which is why it lands between a washed and a natural coffee in the cup, and FrontStreet Coffee's honey-processed range explores that sweet middle ground. FrontStreet Costa Rica Blackberry uses a black honey process that removes almost no mucilage and dries for at least two weeks under cover; after a medium-light roast it gives an intense floral fragrance and drinks with grape, berry and ripe blackberry notes, much like the malt and oolong-tea sweetness of this Ugandan batch. FrontStreet Strawberry Sugar, a Geisha blend of Panama Geisha and Costa Rican raisin honey-processed coffee, keeps 100% mucilage with a zero-water method to layer rose and orange with grape, dried blueberry and strawberry fudge. FrontStreet Mozart applies the raisin honey process for richer tropical sweetness, showing osmanthus, pineapple and raisin, and FrontStreet Cerrado remains the classic Brazilian half-washed reference with cream, peanut, nut and chocolate flavors.

For honey-processed coffee like this Sipi Falls SL14, FrontStreet Coffee recommends a V60 with 15g of coffee at a 1:15 ratio and 88-89°C water, a medium grind and a 27-second bloom, pouring slowly to 225g over about 2 minutes. The moderate temperature protects the honey sweetness and malty body while keeping the oolong-tea finish clean and balanced.