Uganda Kamamela - Organic Coffee

A meticulously crafted lot from the Buginyanya and Mayiyi farmer groups, Sironko NAF-PK1 Yeast represents the intersection of tradition and controlled fermentation innovation. Only cherries meeting 80% cherry board selection with a Brix reading of 17% are selected, ensuring the highest quality raw material.

This lot undergoes 120 hours of anaerobic fermentation in sealed barrels, submerged in a carefully prepared PK1 yeast dilution, enhancing complexity while maintaining balance. After fermentation, drying follows a two-stage approach—first, sun-dried on raised beds for 3-5 days, allowing initial moisture loss, then slow-dried in shade until reaching 10.5% moisture. Once dried, the coffee is transported to a temperature-controlled warehouse, where it rests to ensure optimal flavor development.