Uganda Kamogo
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Region: Kamogo trading center, near Kapchorwa Town, on Mt. Elgon, Uganda
Washing Station: Kapyoma
Elevation Grown: 1600-2150MASL
Variety: SL14, SL28, and Nyasaland
Process: Culture Washed
Tastes like: Berry Lemonade, Raw Sugar, Apple, and Chocolate
When we cupped this lot from Kamogo, what stood out immediately was how clean and structured it tasted. That impression only deepened as we learned more from our importing partner, Osito.
This is the very first harvest from Cahoots Coffee, led by Benjamin Jenkin, who has spent the past decade working in and around coffee in Africa. While it’s a new project, Benjamin describes it as the result of years of preparation, and he’s quick to emphasize that the focus isn’t on him but on the farmers and staff in Uganda who made it possible.
Osito shared how this lot was produced in Kamogo, near Kapchorwa on Mt. Elgon, with the involvement of Indian producer and processing specialist Pranoy Thipaiah. Pranoy brought techniques from his farm Kerehaklu in India and led a fermentation experiment at the Kapyoma washing station.
The method is called “Culture Washed.” Much like a sourdough starter, cherries were submerged in water to cultivate a live fermentation culture. Once active, that liquid was added to the fermentation tank after fresh cherry was pulped, helping the microbes get to work more quickly than a standard process. After about 18 hours, the coffee was washed, set on drip tables, and then dried in solar dryers for close to three weeks.
The result is a coffee that’s exceptionally clean, bright, and layered.