Cahoots Coffee & Pranoy Thipaiah Kapyoma Washing Station Uganda

Origin: Uganda

Region: Mt. Elgon 

Varietal: SL14, SL28, Nyasaland 

Processing: Culture Washed (Parchment Mossto)

Tasting notes: Black tea, honeysuckle, orange marmalade, meringue 

The Process: 

The process for this lot actually began before the cherries were even picked, with the creation of a starter culture. By submerging pulped coffee parchment in water, a fermentation starter was cultivated, much like a sourdough starter, resulting in a highly active collection of native bacteria and yeasts. Once the s tarter was ready, the parchment coffee was removed, leaving only the liquid. After fresh cherry was pulped, this starter liquid was added to the fermentation tank, allowing the concentrated microbes to begin working more quickly than in a standard fermentation. After roughly 18 hours, the cherries were washed in grading channels, placed on drip tables, and then dried in a parabolic (solar) dryer for about three weeks.

Behind the Producer:

Altitude: 1600-2150Masl

Washing station: Kapyoma Washing Station

About the washing station: 

The 2024 harvest marks Cahoots Coffee’s first year of operation, the mind behind it has spent the past decade living in Africa and working in coffee. While Benjamin Jenkin is the founder and driving force behind Cahoots, he’ s quick to emphasize that neither the company nor its coffees are about him. His focus is on elevating Ugandan coffees—and, by extension, the cherry farmers and staff who make Cahoots possible. This inaugural harvest, which Benjamin often refers to as “the first pancake,” went extremely well but wasn’t without challenges . A surging C-Market drove cherry prices to record highs in Uganda, creating two major hurdles : increased capital requirement s and inconsistent quality delivered. These challenges exist even in “normal” years , but skyrocketing cherry prices intensified them. Other obstacles included limited drying space and unpredictable weather common struggles for coffee producer s everywhere. Instead of accepting these setbacks , Benjamin and his team hustled, transporting coffee between drying sites while maintaining a relentless focus on quality .

Why We’re Stoked! 

This coffee evokes the sensation of a warm, comforting hug from a loved one you haven't seen in a long time. In the midst of the hug, you can't help but feel your mind drift to the mourning sensation that this moment cannot last forever. All good things, unfortunately, must come to an end, and much like that hug, you'll be mourning the end of your cup.