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BACKGROUND STORY
The Coffee Yard (TCY) is women-led business that emerged 7 years ago to address the pressing needs of local farmers who were struggling with post-harvest handling challenges. All the way from the slopes of volcanic Mt Elgon, Kapchorwa district in the eastern part of Uganda, it began with one lady farmer called Winnie Chebet who delivered sparkling cherries that inspired and stimulated the local community.
TCY now serves a network of over 3,500 registered farmers, with the capacity to process more than 2,000 metric tons of coffee annually, (65%) being specialty natural Arabica and (35%) being fully washed Arabica.
Among the many other goals, TCY was also established to enhance market accessibility and income opportunities for stakeholders along the coffee value chain, particularly smallholder farmers.
PROCESSING METHOD USED
A wet processing method where farmers only pick the red ripe cherries, pre-clean them through floating, pulp on the same day, ferment for 24hrs, wash thoroughly with enough clean water and dry to an acceptable moisture content.
WHY IS THIS COFFEE SPECIAL
This coffee is special because it is grown in a high altitude of between 1,900 - 2,200 meters and cooler temperatures of between 18-22 degrees centigrade. This altitude and cool temperatures allows the coffee to mature slowly and to develop beautiful complex flavours. The controlled drying process of 14 days, only 2 hours a day, and the beautiful tropical, floral and fruity flavours make it unique and special.
Farm / Company Name: The Coffee Yard (TCY)
Farm Size/ Members: 3500 registered farmers
Altitude : 1900-2200 MASL
Coffee type: Arabica
Varieties : SL28, SL 14 and Nyasaland
Processing Method: Wet process
Place of origin: Kapchorwa district
Flavor Profile: Coffee Blossom, Tea Rose, spicy, Soft, creamy body with velvety texture.
Category: Our Coffees
