Uganda Mahango Natural Process

Coffee
Information

We love Ugandan coffees due to their bright, fruity flavour profiles. The flavour profiles are never too extreme, so they work well through all forms of brewing method.

Our latest Ugandan coffee supplied by our long term friends at Agri Evolve, is the fabulously fruity Uganda Mahango.

The Coffee

Our latest Ugandan coffee is naturally processed from the Mahango region. This coffee exhibits some classic flavours associated with naturally processed coffees, with a tropical Pineapple sweetness and a boiled sweets like mouthfeel making for a clean & ever-so-juicy cup of coffee!

The Process

Grown at 1800 - 2000 meters above sea level, this is one of the highest grown coffees in the Rwenzori Mountains. This results in a slower grown coffee, allowing for additional time for the complex naturally occurring sugars in the coffee to form.

Naturally processed & sun-dried. This process has created a bright & fruity coffee. 

Strength
Reviews

From £6.75


Quantity
Bag Size
200g
500g
1kg
Please Choose Your Grind
Delivery Information
Flavour Notes

Boiled Sweets

Pineapple

Region

Uganda

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.

Facts

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.

Environment

Fair & Sustainable

Our Coffee

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.

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