The Coffee Yard “SAWA”, Uganda

Description

Sawa! is the Swahili word for “okay” but the cupping score is still a very respectable 84.5. Before coffee is tasted it is judged on it’s looks, which isn’t fair. The drying yard team would sort out coffee that didn’t look right. The parchment might be dark, spotty, or have flecks of cherry pulp still attached. A bean might be broken. All these coffees were removed as “rejects”. Coffee is rarely fully rejected and these coffees would usually end up at the local market where they fetch very little.

Someone decided to do a cupping score for these rejects and they were shocked at how well they scored. Being able to export these coffees fetches a higher price than the local market. Think of this coffee like the “wonky veg”. It tastes the same, comes from the same plant but had been judged in it’s looks.

This coffee’s processing is Anaerobic Natural which means without oxygen and suits a slightly darker roast to let the sugars trapped inside develop.

By buying this coffee the farm can earn a fairer price and reinvest more into farming and the next harvest.