a bit about the bean
Social impact value
Our Fashion coffee is directly sourced by our partners at origin who, with a company called Zukuka Bora and a partnership with the community outreach organisation JENGA supply coffee from micro lots and micro regions, the purchase of which includes, a dedicated premium used to fund social projects in the community.
Whilst coffee farmers are kept in the heart of the project, proceeds and profits are also used to fund additional benefit programmes that include; children's clubs, health promotion and training, education sponsorships, clean water initiatives, women's group, income generation and entrepreneurial education, as well as wider agricultural support.
This coffee has been sourced from 'Sipi falls' which is a Mount Elgon micro-region in Eastern Uganda. This farm has a long standing reputation for producing outstanding coffee, a combination of high altitudes and generational farming experience leading to the wining results.
This coffee uses an experimental co-ferment, natural process that see's the coffee paired and fermented with fresh passion fruit sourced from the local area.
a bit about the region
Ugandan Coffee
Mount Elgon, is an extinct volcano straddling the border of Kenya and Uganda, and is believed to be the oldest volcano in Africa. Its expansive base and gentle slopes are home to thousands of smallholder farmers. Coffee is cultivated across a wide elevation range from 1,200 to 2,200 meters above sea level, benefitting from the region’s rich volcanic soils, abundant rainfall, high altitude, and plentiful sunshine.
Coffee cultivation in this region is deeply embedded in the local culture, particularly among the Bagisu and Sebei tribes. For these communities, coffee farming is not merely an economic activity but a way of life that fosters communal bonds and traditions. Families often work together in planting, harvesting, and processing coffee, reinforcing social ties and cultural heritage.
Mount Elgon's unique combination of altitude, climate, and rich volcanic soils contributes to the production of some of Uganda's most distinguished Arabica coffees, deeply intertwined with the cultural fabric of the local communities.
a bit about the process
Co-ferment infusion
The co-ferment processing method, also known as infused coffee, is a relatively new and still developing form of coffee processing. Generally speaking, it involves selecting a fruit or other food produce and introducing either the pulp or juice to the coffee in an anaerobic environment and fermenting them together to 'infuse' the flavours.
Ripe coffee cherries are carefully handpicked to ensure only the highest quality fruit is selected during the harvest. Once collected, the cherries are transported to the wet mill for processing. There, they undergo an initial cleaning stage where they are placed in a tank of clean water. This process, known as floating, separates the cherries by density: higher-quality cherries sink to the bottom, while lower-quality cherries float to the surface and are removed to maintain the integrity of the batch.
The premium coffee cherries are then combined with fresh fruit pulp or juice to undergo a unique fermentation process. This takes place in a cool, anaerobic environment, where oxygen is excluded to create ideal conditions for complex flavor development. The fermentation process , allowing the coffee to absorb nuanced flavors from the passion fruit and develop a distinctive profile.
Following fermentation, the cherries are transferred directly onto raised drying beds. These beds ensure optimal airflow around the cherries, promoting even drying and preventing spoilage. The drying process is slow and deliberate, typically taking up to 30 days to achieve the desired moisture level and flavor complexity. Usually around 11-12% humidity.
Once fully dried, the coffee is rested to stabilize and further enhance its quality. After the resting phase, the beans are sent to a dry mill for secondary processing. Here, they undergo several stages, including hulling to remove the parchment layer, sorting, grading, and meticulous handpicking to ensure only the finest beans are selected. Finally, the coffee is carefully packed in GrainPro or Ecotact bags, preserving its freshness and quality for export.