Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesUganda - Sironko Station, Anaerobic Natural
Mt. Elgon, Eastern Uganda · Uganda

Uganda - Sironko Station, Anaerobic Natural

Anaerobic Natural Nyasaland, SL14, SL28, grown at 1600 to 2200 masl

Roasted by Contrabean

Available now· checked 3 Aug
Washing StationRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryContrabean· Kitchener, Canada
Washing StationSironko Station, Mt. Elgon, Eastern Uganda, Uganda✓
Producer—
ProcessAnaerobic NaturalWhole cherry dry fermentation, sun dried then shade dried on raised beds✓
Harvest—
Altitude1600 to 2200 masl✓
ClimateTemperate oceanic
VarietiesNyasaland, SL14, SL28✓
RoastEspresso✓
Tasting notestropical fruit, chocolate, molasses✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • tropical fruit
    Fruity
  • chocolate
    Nutty/Cocoa › Chocolate
  • molasses
    Sweet › Brown Sugar › Molasses

Supply Chain

  1. Washing Station

    Sironko Station, Mt. Elgon, Eastern Uganda, Uganda

  2. Roastery

    Contrabean

  3. Coffee· viewing

    Uganda - Sironko Station, Anaerobic Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarUganda - Sironko Station, Pure Natural (Mountain Harvest)Uganda SironkoUganda SironkoUGANDAN ELGON ANAEROBIC NATURAL COFFEEUganda Sironko Station Yellow HoneyUGANDAMore from this farmSironko Station2 moreSame variety, exploredNyasaland40SL14219SL281494Similar flavour profiletropical fruit, chocolate, molasses2281Same processAnaerobic Natural776From the same originUganda329More from this roasterContrabean6 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1600 to 2200 maslRoastEspresso
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability