Uganda Dizzy Fruit - Organic Coffee

Process
A standout from the slopes of Mount Elgon, Sironko "Dizzy Fruit" is an expression of bold fermentation techniques and the vibrant flavors of Ugandan coffee. Sourced from the Buginyanya and Mayiyi farmer groups, only cherries passing 80% cherry board selection with a Brix reading of 17% make it into this lot.

The process begins with 96 hours of sealed anaerobic fermentation, where cherries develop intense, fruit-forward characteristics. After fermentation, drying follows a meticulous two-stage process—first, sun-dried on raised beds in an open shed for 3-5 days, then moved to a shade dryer for a slow, controlled dry to 10.5% moisture. Finally, the coffee is transported to a temperature-controlled warehouse to rest, ensuring peak flavor clarity.