Tangwen, Anaerobic

Zesty blood orange, peach & strawberry.

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Above the Sipi Falls of eastern Uganda, 419 smallholders are farming SL14 and SL28 coffee varieties. Ripe cherries are picked and sealed in tanks, fermenting for 60 hours in this anaerobic environment before being turned out on raised beds to finish drying as whole cherry. The results are vibrant flavours of bright blood orange, juicy stonefruit and strawberry. Five Senses is proud to share this coffee not just for its cracking cup profile, but because profits are driving important social impact initiatives in the farming community. Win win!

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Sourced from the Sipi Falls region of Uganda, this Tangwen lot showcases the unique potential of the SL14 varietal when subjected to controlled fermentation. By utilizing an anaerobic process, the coffee undergoes a distinct transformation that often intensifies the inherent characteristics of the bean. While the roaster, Five Senses, identifies specific notes of blood-orange, peach, and strawberry, drinkers can further explore the nuances of these profiles by referencing a flavor wheel.

Anaerobic processing is a technique that limits oxygen exposure during fermentation, a method increasingly favored by producers to push the boundaries of traditional cup profiles. Because this method can significantly alter the development of sugars and acids, it often results in a more pronounced, vibrant acidity and a complex, fruit-forward character. This Ugandan offering serves as a compelling example of how regional terroir and modern processing techniques intersect to create a singular sensory experience for the specialty coffee enthusiast.