Processed at Mountain Harvest’s central hub of innovation and research—Sironko Station, this lot is carefully overseen by Ibrahim Kiganda and his assistant, Ruth Chebet. Located at the base of Mount Elgon, Sironko Station serves as the collection point for cherries sourced from some of the mountain’s most remote communities, including Yilwanako, Mayiyi, Buginyanya, Bushiyi, Makali, Bukalasi, and Sipi. Unlike the traditional homestead processing common in Elgon, this centralized approach allows for precise control over processing variables—essential for refining best practices and reshaping the global perception of Ugandan coffee.

As part of Mountain Harvest’s annual Innovation Series, this lot represents our commitment to exploration and progress. Each season, we dedicate a portion of our production to experimental processing, allowing for a cycle of testing, learning, and refining. These experiments often begin with small batches, undergo quality feedback and adjustments, and then scale up to production lots. More than just developing new flavor profiles, this process empowers Uganda’s next generation of coffee professionals, giving them ownership over research, methodology, and market feedback. Too often, coffee processing research is based on Latin American models that don’t fully translate to Uganda’s unique context. Through our Innovation Series, young Ugandan professionals gain the tools to conduct and analyze research, ensuring that best practices are shaped by those on the ground. The result? New techniques, exciting flavors, and truly exceptional coffees for our roasting partners.

Process
Carefully crafted to highlight the depth of Ugandan honey-processed coffees, Sironko Station HAF merges anaerobic fermentation with meticulous drying techniques for a refined and expressive cup.

Sourced from the Buginyanya and Mayiyi farmer groups, only cherries meeting 80% cherry board selection with a Brix reading of 17% are selected to ensure the highest quality raw material. The cherries are then placed in sealed barrels for 48 hours of anaerobic fermentation, allowing controlled microbial activity to enhance complexity while preserving clarity.

Following fermentation, the cherries are pulped and sun-dried for 3-5 days, initiating the honey process’s signature sticky sweetness. The parchment is then moved to shade drying, allowing a slow and even reduction to 11% moisture for stability and longevity. Once dried, the coffee is bagged and transported to a temperature-controlled warehouse for proper resting and flavor development.

This lot is a testament to Mountain Harvest’s commitment to innovation, refining traditional techniques to push the potential of Ugandan coffee while maintaining balance, sweetness, and structure in every cup.