Region: Mt. Elgon

Elevation : 1850 meters

Variety: SL14, SL28, SL34, Nyasaland, KP142, KP630

Process: Washed

Notes: Maple Brown Sugar Oatmeal, Roasted Almonds, Orange Rind 

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From the slopes of Mt. Elgon in eastern Uganda, the Sironko washing station produces coffees that showcase the balance of rich volcanic terroir and meticulous processing. The facility sits at 1,250 meters above sea level and receives cherries from farms reaching up to 1,850 meters. Sironko Coffee works with thousands of smallholder farmers who cultivate arabica coffee along the mountain’s expansive slopes. The combination of volcanic soil, high elevation, abundant sunshine, and steady rainfall creates the ideal environment for coffees with vibrant sweetness, deep fruit character, and fine cup clarity.

Uganda also holds a special place in Hyperion’s history as the destination of our very first origin trip. Coffees from this region continue to carry a deep sentimental value for us, representing the early relationships, experiences, and sense of responsibility that helped shape our approach to sourcing and roasting coffee. 

At harvest, selectively hand-picked cherries are delivered to the washing station where they undergo careful sorting and density grading to identify the highest quality lots. After depulping and washing, the coffee is mechanically dried using a series of temperature-controlled drying chambers designed to preserve quality and consistency. This innovative drying approach minimizes the risk of defects often associated with traditional fermentation and sun drying while maintaining the coffee’s clean structure and crisp cup profile.

In the cup, expect comforting notes of maple brown sugar oatmeal, roasted almonds, and orange rind with balanced sweetness and a smooth, easy finish.

Region: Huehuetenango

Elevation: 1750 meters

Cultivar: Caturra, Bourbon

Process: Washed

Notes: Creme Brulee, Poached Pear, Apricot

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Aurelio Villatoro is one of the premier producers in Guatemala. His farms, La Esperanza and Villaure, produce some of the most sought-after coffees in the world and are frequent prize winners in the Guatemala Cup of Excellence competitions. The Villatoro family is a coffee powerhouse with many members producing great coffees and following the example set by Aurelio. His passion for producing coffee and sharing his knowledge with the next generation of coffee growers is admirable to say the least.

At Finca La Esperanza on Hoja Blanca, Aurelio continues the tradition of crafting exceptional washed coffees. Finca La Esperanza, which was founded in 1958, is a testament to the many generations that the Villatoro family has devoted to working in coffee. Aurelio’s journey began as a mechanic, but his heart always belonged to coffee. Returning to his father's farm, he embarked on a mission to carry forward the legacy. In 1986, he established "Villaure," a blend of his first and last names. Despite modest beginnings, his boundless enthusiasm and dedication led to increased productivity and the acquisition of more farmland. Since 2002, the family has garnered numerous national and international accolades for their outstanding coffees.

The meticulous care at every stage of production is what really sets the Villatoro family’s coffees apart. From cherry selection to the drying process, each step is guided by ever-higher standards. This dedication culminates in coffees of exceptional flavor and quality. The legacy of the Villatoro family is one of resilience, hard work, and an enduring passion for coffee. Their coffees are not just a product; they are a testament to a proud tradition of excellence. 

Producers: Smallholder Farmers. SNAP Specialty Coffee

Region: Yirgacheffe

Elevation: 2,200 meters

Cultivar: Heirloom Korume & Wolisho

Process: Washed

Notes: Lemoncello, Blackberry, Lilac, Strawberry Shortcake

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This is our third year roasting the washed Chelbesa One lot from the washing station that shares its name. It is located in the Gedeb Zone of Yirgacheffe sitting at 1,950-2,200 meters above sea level. Approximately 1,000 farmers contribute cherry to this washing station. On average, these farmers have 2-3 hectares of land and grow traditional heirloom varieties of Korume and Wolisho.  

When the farmers deliver their freshly harvested cherries to the washing station, the coffee is floated to remove defective cherries then depulped. This washed lot is unique in that the coffee is allowed to dry ferment for 2-3 days after depulping. Washed coffee usually undergoes a much shorter fermentation in water. The extended dry fermentation increases the tropical fruit and herbaceous flavors in this coffee and adds to its overall intensity and sweetness. It is then dried on raised beds for one to two weeks. 

SNAP Specialty Coffee owns the Chelbesa Washing Station and 7 other wet mills around Ethiopia. SNAP focuses on three pillars of consistency, education, and sustainability. Last year, agronomists from SNAP trained more than 6,000 farmers on land & nursery management and climate smart agriculture that focuses on crop diversification and intercropping.