UGANDAN

Natural- processed coffees are know for their complex characteristics and unique flavour profiles, as the fruit of the cherry is left on the seed for the first drying phase, imparting the sweet sugars from the cherry’s flesh. You can expect a complexity to this coffee also; punchy cherry and dark fruit notes with dark chocolate finish. It works best hand brewed as a v60 or Aeropress or through espresso for an extra jammy hit!

This special coffee is made up of a collection of farms from within the region, who contribute harvests from their small holdings ranging between 1 and 3 acres. This collection of ripe cherries then make up the final seasonal harvest, which is taken to be processed/sorted at the Kisinga coffee station. The coffee from these regions are often natural processed coffees, and many farmers use their gardens to dry their cherries on tarpaulins before being taken to Kisinga coffee station.

Coffee cherries before processing, Uganda

Born out of the Agri-evolve project, the Kisinga coffee station employs over 80 dedicated workers and aims to empower both staff and surrounding smallholders with knowledge of best practices for better quality coffee and higher crop yield, as well as investing in proper equipment which allows control over harnessing and enhancing the unique characteristics of each coffee. 

Agri-evolve looks to improve income for farmers as well as benefitting the whole extended community, and putting the Rwenzori region on the speciality map for producing consistent high quality coffee beans.

Kisinga Coffee Station, Uganda

 To find out more, visit:

Uganda Speciality Coffee | Omwani

Agri Evolve | Rwenzori Coffee Co | Farming for a Better Future

 Photo Credits - Omwani Coffee