Named after the Nagasire trading center near Kapchorwa town on Mt. Elgon, this lot is made up of cherry delivered by smallholder farmers to the Kapyoma washing station. The coffee is processed using a method called Culture Washed, developed by Pranoy Thipaiah, a producer from India, in collaboration with Benjamin Jenkins, founder of Cahoots Coffee.
Ben’s mission with Cahoots is to spotlight the quality and potential of Ugandan coffees by bridging producers across borders. In this case, by connecting Ugandan farmers with innovative processing techniques.
The Culture Washed method starts by fermenting pulped coffee parchment in water to develop a native microbial starter culture—rich in wild yeasts and bacteria. Once the starter is active, the parchment is removed, and the liquid is added to fresh pulped cherry in the fermentation tank. This jumpstarts fermentation with a high concentration of native microbes, resulting in a clean, expressive profile. After 18 hours, the coffee is washed, placed on drip tables, and slowly dried in parabolic dryers over three weeks.
The result is a meticulously processed, vibrant coffee—clean, sweet, and a standout from Uganda’s Mt. Elgon region.
Named after the Nagasire trading center near Kapchorwa town on Mt. Elgon, this lot is made up of cherry delivered by smallholder farmers to the Kapyoma washing station. The coffee is processed using a method called Culture Washed, developed by Pranoy Thipaiah, a producer from India, in collaboration with Benjamin Jenkins, founder of Cahoots Coffee.
Ben’s mission with Cahoots is to spotlight the quality and potential of Ugandan coffees by bridging producers across borders. In this case, by connecting Ugandan farmers with innovative processing techniques.
The Culture Washed method starts by fermenting pulped coffee parchment in water to develop a native microbial starter culture—rich in wild yeasts and bacteria. Once the starter is active, the parchment is removed, and the liquid is added to fresh pulped cherry in the fermentation tank. This jumpstarts fermentation with a high concentration of native microbes, resulting in a clean, expressive profile. After 18 hours, the coffee is washed, placed on drip tables, and slowly dried in parabolic dryers over three weeks.
The result is a meticulously processed, vibrant coffee—clean, sweet, and a standout from Uganda’s Mt. Elgon region.
