SUGAR MOUNTAIN

UGANDA • KISORO ESTATE

FLAVOR PROFILE

Vanilla

Red Grape

Swedish Berries

Body: Full

Acidity: Bold

Sweetness: Tropical

⸻

BEANOLOGY

Origin: Kisoro District, Western Region — Uganda

Producer: Kenneth Barigye

Farm: Kisoro Estate

Varietal: SL14, SL28, Nyasaland & Bugisu

Elevation: 1800 Meters

Process: Anaerobic Washed

⸻

BEANOGRAPHY

Sugar Mountain is the wild bright edge of the lineup — vivid, unusual, and unmistakably deliberate. This is not experimentation for spectacle alone. It is experimentation with purpose, where process is used as a language to say something the coffee could not say otherwise.

Kisoro Estate was established by Kenneth Barigye through Mountain Harvest as part of a broader effort to improve quality and opportunity at origin. The estate was planted only recently, in early 2022, by a small agronomic team and an on-site processing assistant, making it both a farm and a forward-looking project. Because of that newness, the work here carries a sense of intention that feels especially concentrated. Nothing about it is inherited by habit. It is being built, chosen, tested, and refined in real time.

That energy is present in the cup. Vanilla sweetness, red grape brightness, cream-soda softness, jammy fruit, and a boozy finish all move together in a way that feels almost theatrical, but never incoherent. Sugar Mountain is alive with control. It takes risks, but they are measured risks, held together by structure. It is a coffee that knows exactly how strange it is, and exactly how beautiful.

⸻

ORIGIN

Kisoro District, Western Region — Uganda

⸻

PROCESSING METHOD

Anaerobic Washed

In the anaerobic washed process, coffee is fermented in a low-oxygen environment before or alongside washing, altering microbial activity, fermentation pathways, and the preservation or modification of precursor compounds prior to drying. This controlled oxygen restriction can intensify aromatic development and shift the balance of acids, sugars, and fermentation-derived compounds carried into roasting. During roasting, those precursors are transformed through Maillard chemistry and related thermal reactions, helping generate the volatile and non-volatile compounds that shape the cup’s fruit intensity, aromatic complexity, and sweetness.

⸻

PRODUCER SPOTLIGHT

Kenneth Barigye

Kisoro Estate

Kenneth Barigye’s work through Mountain Harvest is rooted in innovation, agricultural development, and long-term producer impact. Kisoro Estate reflects a rare degree of intention at origin, where experimentation is supported by rigorous farm and process control.

⸻

WHOLE BEAN

⸻

“Legendary Things Arise from Fire!”™ — Phoenix Coffee Company Inc.

« De la braise naît le légendaire! »™ — Phoenix Coffee Company Inc.

SHIPPING

To preserve freshness and ensure timely delivery, in-stock coffee orders are shipped the same day or by the next business day. Most orders are added to the current week’s roast cycle and dispatched as soon as the freshly roasted beans are ready.

EXPÉDITION

Afin de préserver la fraîcheur et d’assurer une livraison rapide, les commandes de café en stock sont expédiées le jour même ou au plus tard le jour ouvrable suivant. La plupart des commandes sont ajoutées au cycle de torréfaction de la semaine en cours et expédiées dès que les grains fraîchement torréfiés sont prêts.

PICK-UP ORDERS

For pickup orders, please wait until you receive your confirmation email before heading to the pickup location.

COMMANDES À RAMASSER

Pour les commandes à ramasser, veuillez attendre de recevoir votre courriel de confirmation avant de vous rendre au point de ramassage.