Hello Sideyard Friends,

This week’s roast comes to us via the Kaphchorwa processing station in Uganda. They process coffee from over 1,000 small holder farms in the region and use a water-conserving pulper to process the cherry before fermenting it for 12 hours, drying for 12 days on raised beds, and finishing with a mechanical dryer.

In the cup I’m tasting caramel, toffee, and raw sugar with a hint of lemon.

Cheers,

Ryan