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: Marcala 

Elevation 1370 meters 

Cultivar: Anacafe14

Process: Natural 

Notes: Lychee, Cherry Slushee, Strawberry Tart 

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Coffee has been at the heart of Jesús Mariano Nolasco's life since 1986. Learning the craft from his father, Don Mariano discovered that producing exceptional coffee requires discipline, consistency, and a deep respect for the land. Coffee not only allowed him to complete his own education, but also gave him the opportunity to provide the same future for his children. Today, every member of the family plays an active role at Gosen Coffee, making it a true family enterprise built on shared passion and hard work.

Nestled at 1,370 meters above sea level in the mountains of Honduras, Finca Gosen spans approximately 25 manzanas, with 17 to 18 manzanas planted in coffee. The farm cultivates a diverse range of varieties, including Catuaí, Parainema, Anacafé 14, Icatu, Geisha, Lempira, and IHCAFE 90. 

Quality is the foundation of everything at Finca Gosen. After each harvest, Don Mariano renovates coffee blocks, prunes trees, and continually improves his production practices to enhance both cup quality and farm health. During the 2025–2026 harvest, the farm produced approximately 300 quintals of coffee, with its highest-scoring lots reaching an impressive 90 points.

Like many coffee producers, Don Mariano has faced the challenges of changing weather patterns, rising production costs, and labor shortages. Rather than compromise quality, he invested in mechanized weed management and expanded the farm's agroforestry system by planting more than 300 shade trees, strengthening the resilience and sustainability of the farm for years to come.

Through his partnership with the Honduran Coffee Alliance, Don Mariano has expanded access to specialty markets while remaining focused on building long-term relationships based on trust, transparency, and quality. His goal is to market more than half of his harvest as specialty coffee, ensuring that the family legacy he has built over nearly four decades continues to thrive. Every lot from Finca Gosen reflects that commitment to coffee shaped by experience, careful stewardship, and passion. 

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.