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.

Farm: El Vergel

Producers: Elias & Shady Bayter 

Region: Tolima 

Elevation: 1450 meters

Cultivar: Red & Yellow Caturra 

Process: Washed. EA Sugarcane Decaf

Notes: Almond, Panela, Navel Orange, Clove

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El Vergel is more than a coffee, it’s the result of bold reinvention and relentless innovation. What began as an avocado farm in Tolima transformed in 2006 when the Bayter family set their sights on coffee. Drawing on their agricultural roots that date back to 1995, they planted their first coffee at El Vergel Estate in 2010 and celebrated their first successful harvest by 2015. Since then, El Vergel has become internationally recognized for experimental processing, including their groundbreaking Koji fermentations, and for building a model that puts producers, quality, and transparency first.

In 2017, facing challenges in the local market, Martha, Shady, and Elias pushed further, seeking new ways to add value and close the gap between growers and roasters. That vision became Forest Coffee in 2019, a producer-led project dedicated to innovation in processing, education, and sustainability. Today, Forest Coffee represents a thriving network of 250 coffee-growing families across Colombia, supported by multiple regional projects and a growing global community of roasters and partners.

This lot showcases that spirit of innovation through the EA sugarcane decaffeination process. After carefully managed fermentations designed to enhance sweetness and complexity, the green coffee is decaffeinated using ethyl acetate derived from sugarcane. The coffee is gently washed in water and EA within circular extraction tanks, naturally reducing caffeine to 0.1 percent while preserving flavor integrity. The result is a clean, smooth, and expressive decaf that maintains the character of the original coffee, proving that decaffeinated coffee can still be vibrant, complex, and deeply satisfying.

Region: Paraiso

Elevation: 1300 meters

Cultivar: Parainema

Process: Washed

Notes: French Toast, Oatmeal Raisin Cookie, Chocolate Fudge, Orange Blossom Honey

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CafeUNO was born as an innovative collaboration between a non-profit organization and small cooperatives, with the goal of creating a more sustainable way to produce and market coffee. Today, it consists of 11 cooperatives and 158 dedicated producers who see specialty coffee and microlots as the most sustainable path forward.

At the center of this project is Williams Alexander Romero Gradiz, a fourth-generation farmer who has managed CafeUNO since 2016. With more than 26 years of experience growing coffee, Williams has guided members toward specialty production, training, and direct connections with buyers. He believes that differentiation and transparency are key to sustainability and under his leadership CafeUNO has built the infrastructure needed to improve quality, increase traceability, and expand access to specialty markets.

CafeUNO’s team includes seven employees who play vital roles in keeping quality consistent. Among them is Gisele, a certified Cinco Estrella cupper, whose work in evaluating coffees and improving cup scores ensures that each lot meets the high standards CafeUNO has become known for. The cooperative continues to innovate with washed, honey, and natural processes while supporting younger farmers through programs that encourage new generations to stay engaged in coffee production.

The lot we are offering this year is a curated blend of microlots from 10 to 12 farmers, chosen for their cup quality and flavor profile. This lot also showcases the Parainema coffee variety, which has become very successful with producers in Honduras for its productivity, resilience to pests and disease, and good cup quality.  We have loved it so much that it has become a core component in our Helios and Titan blends; and now we are thrilled to showcase it as a standalone single-origin.

Looking ahead, CafeUNO has set ambitious goals for 2025, including increasing production by 15 percent, integrating 20 new young producers, and expanding differentiated lots with special processing. For us, this coffee represents more than flavor. It reflects a partnership rooted in transparency, innovation, and shared values. We are proud to grow alongside CafeUNO and the producers of Paraiso, and we are excited for you to taste the results of their dedication.