Masha Kween Community Washed

Sylvia Achebet founded Masha Coffee from her family farm in Kween District, high in the Mt. Elgon Reserve. After decades as a community nurse—together with her husband, Dr. Alfred—she turned her commitment to local households toward building a platform for growers. In 2024, Sylvia expanded beyond her home site with a new washing station in Sipi Falls—situated at a staggering 2,400 meters—extending her reach across Mt. Elgon’s top coffee areas.

Today Masha sources cherry from her own farm and neighbors, with procurement managed across four collection centers. On Mt. Elgon, where competition is high, credibility and relationships matter as much as price. Quality is overseen by Sylvia’s sister Unice, an agribusiness graduate who completed Q Processing Level 1 training in Mbale in 2024.

Processing is rigorous: cherry is sorted, floated, pulped, and fermented dry for 6–8 hours, then submerged for 24–36 hours under shade before final washing and drying. Parchment dries 4–5 days on drainage beds, then 10–12 days on raised beds in the greenhouse with hand-sorting throughout. Traditoinal washed coffees remain the norm, though honey and anaerobic trials are underway.

With improved infrastructure and expanded expertise, Masha Coffee is positioning itself as a leader in quality-driven production from Uganda’s Mt. Elgon.