Sironko Pure Natural
Balanced Profile | Light-medium roast
Tasting Notes: Floral, Apple, Raw sugar
IT ALL STARTS AT THE COFFEE FARM
At Sironko Station, Ibrahim Kiganda and his team process red ripe cherries from remote Mount Elgon communities using protocols refined through years of data analysis. After the rains subside, cherries with a BRIX score of 18+ are selected for "pure natural" processing. They dry on raised beds until reaching 10% moisture content, followed by a three-month curing period in a temperature-controlled warehouse, ensuring consistency and excellence.
PRICE TRANSPARENCY
$6.66
Price paid by Driftaway
$5.75
Free on Board price
$5.75
Farm Gate price
$2.70
Fair Trade price per pound
$2.45
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,100 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
We chose the Sironko Natural from Uganda because it embodies the vibrant and fruity complexity that exemplifies the potential of East African coffees. Partnering with Mountain Harvest has been a joy, as they are committed to transforming Uganda’s specialty coffee landscape. Their work goes beyond sourcing high-quality beans; they are deeply invested in sustainable practices and economic empowerment for local farmers. By focusing on exceptional processing methods and innovative farmer support systems, Mountain Harvest is reshaping the global perception of Ugandan coffee and creating lasting impact within their community. We are proud to collaborate with such a dedicated and transformative partner.
AVERAGE CUPPING SCORE
86.75
/100
86.75
SCAA Cupping Score
15 x 60 kg
Bags purchased
2 years
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from November 4 to November 29 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., Suyog M., and James M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
