If you've been following us for a while then you'll know that we love coffee of African origin. Uganda is known more for it's Robusta production more so than Arabica, however Arabica production in the country is on the rise and the quality and consisitency is improving every year
Our latest Ugandan coffee is naturally processed from the Kisinga Farm. This coffee exhibits some classic flavours associated with natural coffees, with a taste of bright berries and a sweet vanilla aroma.
Kisinga is the small town where our main coffee station is in the foothills of the Rwenzori Mountains. Cherries are brought to Kisinga from a wide area and our ‘Kisinga’ coffee is a selection of the best lots processed during the 2021 fly season. Farmers typically each have about 2 acres of land and coffee is their main cash crop.
The farmers carefully select ripe cherries which are then collected and transported to our coffee station at Kisinga. Here the cherries are floated and graded before being sun-dried under our polytunnels to protect them from rain. The cherries are turned several times each day to ensure even drying whilst allowing the cherries to mature and develop their full rich flavours.
For a long time now, we have been meeting with Martin, of Agri Evolve, who works together with his son, Jonny and smallholder coffee farmers in Rwenzori near to the Rwenzori Mountains in Uganda. Jonny, based in Uganda and Martin, based right here in Yorkshire, are focusing on producing and improving great quality coffee crops to bring about sustainable development within the local community in Rwenzori, Uganda.
We're really excited to confirm a partnership with Agri Evolve, to help the continued support and success of this amazing project. Not to mention to roast some delicious coffee - taking local coffee supply to the next level.
Our coffees are ethically sourced from green coffee buyers who are committed to excellent coffee, excellent standards and paying their farmers an excellent price. We source, roast, blend and pack the coffee ourselves, to ensure that the coffee makes as few journeys as possible once it has left the farm.