Kamogo, Culture Washed SL14 & SL28 | Uganda
£14.00
Additional information
Rest guidance
About September Coffee Co.
September is an Ottawa roastery founded by Kyle and Natasha Rowsell. Its light roasts bring out natural sweetness, lively acidity and a silky texture, with coffees chosen for both clarity and character. From clean, familiar cups to unusual varieties and experimental processing, each release puts the producer’s work...
Roaster notes
Part of the Storm series, Kyle designs such coffees to be enjoyed as approachable, sweet and low in acidity. Perfect for milk based drinks, or a smoother long black.
Uganda | Kamogo — Culture Washed
DETAILS
Varieties: SL-14, SL-28
Country: Uganda
Region: Kapchorwa Town, Mt. Elgon
Process: Culture Washed
Altitude: 1600–2150 MASL
Producer: Benjamin Jenkin, Cahoots Coffee
Washing Station: Kapyoma
Roast Level: Light–Medium
This release marks September's first-ever coffee from Uganda, and with it, our introduction to the Kamogo project. Produced by Benjamin Jenkin of Cahoots Coffee, this lot represents a new and promising chapter in Ugandan specialty production. Complex, sweet, and beautifully balanced, it has been profiled for light espresso but shines with clarity across all brewing methods.
TASTES LIKE — Dates 🍇 • Juicy Fig 🌿 • Brown Sugar 🍯
In the cup, expect a deep, velvety sweetness reminiscent of dates and sun-ripened figs, supported by a clean yet soft citric acidity. A note of brown sugar brings warmth and cohesion to the profile. The texture is silky, and the finish is long, sweet, and exceptionally balanced.
ABOUT THE PRODUCER & PROJECTThe mind behind Cahoots Coffee, Benjamin Jenkin, has spent the past decade living and working in Africa, building relationships and focusing on elevating Ugandan coffee. Despite being the founder, Benjamin is quick to emphasize that Cahoots is not about him—it’s about the farmers, the cherry pickers, and the station workers who make this coffee possible.
Kamogo is part of Cahoots’ newer initiatives (est. 2024), operating out of Kapyoma Washing Station in Kapchorwa Town on the slopes of Mt. Elgon. The inaugural harvest exceeded expectations but brought major challenges. A sharp increase in global C-Market prices drove cherry prices in Uganda to historic highs, resulting in both higher financial risk and more variable cherry quality. Add to that limited drying space and unpredictable mountain weather, and the team had to hustle—moving coffee between multiple drying sites while maintaining strict quality standards.
Remarkably, the result was coffees that were clean, sweet, and beautifully processed, reflecting both precision and determination.
THE PROCESS — “Culture Washed”This lot uses a method that producer Pranoy refers to as Culture Washed, a technique that begins before the cherries are even picked. A fermentation “starter” is created by submerging cherries in water—much like building a sourdough culture—collecting a lively population of native bacteria and yeasts.
Once active, the cherries are removed, leaving only the microbial-rich liquid. Freshly pulped coffee is then combined with this starter in a fermentation tank, allowing fermentation to begin rapidly and uniformly. After about 18 hours, the seeds are washed through grading channels, placed on drip tables, and dried slowly for around three weeks in a parabolic solar dryer.
The result is a washed coffee with exceptional cleanliness yet an unusually deep sweetness and fruit character—beautiful, expressive.
What is the roast recency?
September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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