Uganda Sippi Falls- Dry Fermentation

This is one of a set of two coffees we personally processed in Uganda this season. Our Head of Coffee Karthik has developed a cost effective and scalable anaerobic processing method, named "THREE Magic". This has four main variations depending on the sensory character required and the resources available to the farmers. This particular lot were placed in tanks without water, had yeast added to direct fermentation. The cherries were then dried as a natural. The result is and intensely sweet and fruited cup with notes of berries, cherry, sake, rum and florals.

A complex cup profile producing notes of Florals, Chocolates and Deep, Purple Fruits


Purchase Options
Delivery Frequency
Delivery Frequency

Roasting Schedule
Roasting Schedule

This roaster roasts weekly and guarantees freshness up to 4 weeks.


Bean Origin
Bean Origin

These beans originate from Brazil, Colombia & Indonesia.

Brazil, Colombia & Indonesia

Brewing Recommendation
Brewing Recommendation

This roaster recommends that this coffee be brewed for Espresso.


About the Roaster
Dubai - United Arab Emirates
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Black Velvet Blend

Process Washed, Sund-dried Natural & Wet Hulled
Variety Yellow Catuai, Cattura, Colombia Castillo, Sumatra Typica
Roaster's Flavor Profile Caramel, Molasses, Dark Chocolate & Spices