Uganda Coffee Beans

A natural coffee from Uganda's Rwenzori Mountains, produced by smallholders working with Agri Evolve. Guava and mango lead the profile, with a smooth tropical sweetness through the finish.

Dried Fruit. Spice. Strawberry. Chewy. All the caffeine. All the flavour. Expect rich dried fruit, chewy, spicy, and a hint of strawberry in every cup of our specialty Robusta/Canephora, sourced directly from Nafeesa Esmail’s farm in Mukono, Uganda. With a medium to dark roast to unlock a deeply comforting and deliciously moreish profile, it shines best as a big, chewy espresso or a full-bodied filter brew. What's the secret to these unforgettable flavours? This lies in Nafeesa’s expertise as a conservation scientist and founder of ASISI Coffee. By growing the coffee under the shade of an indigenous forest and using a mosto aerobic natural method, Nafeesa perfectly balances nature conservation with craft to bring out its remarkably sweet and complex flavour.

A natural coffee from Agri Evolve in Uganda's Rwenzori Mountains, grown at 1,700 masl from SL-14 and SL-28. Cantaloupe melon, chamomile, and agave syrup notes make it bright, sweet, and gently floral.

We're proud to share a new range of coffees from Uganda, offering a fresh perspective on an origin with exciting momentum. Chelangat offers a compelling example, with prominent citrus acidity balanced by soft fruit sweetness in the cup.

This Ugandan coffee comes from high up in the Rwenzori mountains where smallholder farmers use the traditional Drugar methods to produce this lot. The result is a classic Ugandan coffee! A bold, expressive cup, with notes of dark chocolate, cranberry and cinnamon.

This is a coffee you wouldn’t usually see in a specialty roaster’s list: Drugar is short for Dried Uganda Arabica. This is usually a home-dried coffee that normally sells on the internal market in Uganda because it’s not considered worthy of export. Unlike Ethiopia, the internal market in Uganda doesn’t pay particularly well for coffee, so producing exportable coffee creates a massive income difference for farmers. Our friends Dana, Shak, and Michael at The Coffee Gardens do amazing social work, and they saw an opportunity to raise incomes for farmers by collecting cherry, drying and sorting some of the Drugar with their partners at TCY. They blended it with some of their rejects, and elevating it to exportable quality while paying a premium. It was quite a delicious cup just as they sent it to us, but with the added advantage of our colour sorter to clean it up even further, this coffee becomes truly beautiful. We bought the entire lot of 37 sacks. This is a rare case where the old specialty coffee story of 'helping a farmer improve quality so they make more money' is actually true. This coffee now tastes like rum punch and cherry Kool-Aid: an inflation-beating juice bomb. The Coffee Gardens was established in 2017 with the goal of producing incredible specialty coffees in an ethical way, offering a transparent and direct link between coffee farmers and coffee consumers. The project was established for many purposes: to improve farmers’ income and livelihoods, create and provide rural employment, promote gender equality, increase transparency and traceability throughout the supply chain, promote and work on environmental protection in the area, and provide training in good agricultural practices. Elevation: 1400-2300 Metres Above Sea Level Varietal: SL14, SL28, Nyasaland Cup Score: 87 Price paid per kilo: £7 Process: Fully natural, home-dried by coffee-growing smallholders

We've been loving all the lush flavours coming out of Ugandan coffee this year, and this lot is no exception. It's a quintessential example of natural coffee from the Rwenzori region: sweet notes of guava, strawberry, and sorrel combine to create a juicy cup with a hint of pleasing tartness. We sourced this coffee with the help of Agri Evolve, who through their local buying centre and coffee station work hard to help Ugandan farmers and their communities thrive. Ibanda is a coffee-farming village at the foothills of Uganda’s Rwenzori mountains. This coffee has been sourced from a large number of smallholder farmers from the southern part of the Rwenzori region. There are over 2,700 farmers in the area who bring their ripe cherries to the coffee station for processing. For this batch, the coffee cherries were placed in water for 48 hrs before being moved to the drying tables to complete the natural drying process, and the cherries were turned by hand regularly to ensure even drying. The dried cherries were then hulled, cleaned, and sorted in the dry mill before being bagged and sent to London. If you enjoy comparing the taste of coffees from the same region, we highly recommend checking out our other Ugandan naturals. From boozy to fruity and floral, they represent the truly diverse range of flavours that Ugandan coffee has to offer. Elevation: 1400–2000 Metres Above Sea Level Varietal: SL14, SL28, and some older regional landrace varieties Cup Score: 87.5 Price paid per kilo: £8.95 Process: Natural

We've been blown away by the delicious flavours coming from Ugandan coffees this year and are excited to share as many as we can. This well-balanced and juicy natural is from Kithuthu, with plenty of sweet star fruit, melon, and lemon notes to create a lovely 'fruit salad' effect in the cup. We sourced this coffee with the help of Agri Evolve, who through their local buying centre and coffee station work hard to help Ugandan farmers and their communities thrive. Kithuthu is a community at the foothills of the Rwenzori mountains, with many farmers living and growing coffee well above this height. Agri Evolve established a buying centre here for the local farmers several years ago. We love all the social work Agri Evolve does, including teaching farmers how to process their coffees better while registering as a B-Corp. Farmers in Kithuthu typically have between one and two acres of land, and coffee is their main cash crop. To make this coffee, ripe cherries were picked daily during the harvest season and taken to the buying centre. The cherries were weighed, assessed for quality, and the farmers paid in cash. From here, trucks carried the cherries to the Agri Evolve Coffee Station at Nyabirongo. This batch has gone through an additional ‘extended fermentation’ process to further develop and enhance the quality of this coffee. The ripe cherries were placed in tanks of water for 48 hours for an anaerobic fermentation. The cherries were then removed from the water and put on raised beds to continue the drying process as a natural coffee. A special selection of overripe cherries were piled deeply on the drying tables to further enhance fermentation. When fully dried, the coffee was hulled, graded, sorted, and cleaned and prepared for export to the UK. Elevation: 1600-1800 Metres Above Sea Level Varietal: SL14, SL28, and some older regional landrace varieties Cup Score: 87 Price paid per kilo: £8.95 Process: Extended fermentation natural

Here's another coffee from our partners Agri Evolve in Uganda, this time a gorgeous natural with notes of mango, nectarine, and osmanthus blossom. It really surprised us with its juiciness and florality! Of all the coffees we tried from Agri Evolve this was definitely the stand out. Mbata is a coffee-farming community at the foothills of Uganda’s Rwenzori mountains, and Agri Evolve established a buying centre here for the local farmers several years ago. We love all the social work Agri Evolve does, including teaching farmers how to process their coffees better to create more value, and the fact that they are a registered B-Corp. Farmers in Mbata typically have between 1 and 2 acres of land, and coffee is their main cash crop. To make this coffee, ripe, red coffee cherries were picked daily during the harvest season and taken to the buying centre. The cherries were weighed, assessed for quality, and the farmers were paid in cash. From here trucks carried the cherries to the Agri Evolve Coffee Station at Nyabirongo. On arrival at the Coffee Station, the ripe cherries were placed in tanks of water for 48 hours to ensure anaerobic fermentation. The cherries were then removed from the water and put on raised beds to continue the drying process as a natural coffee. This tasty lot was processed with the addition of carefully selected overripe cherries which were added to the drying table to further enhance fermentation and create a creamy, sweet, and complex cup profile. When fully dried, the coffee was hulled, graded, sorted, and cleaned and prepared for export to the UK. If you enjoy comparing the taste of two coffees from the same region, we highly recommend checking out Uganda Kithuthu, which we also purchased through Agri Evolve. It's also a natural, but with a sunnier, sweet-tart profile, and it's pretty fascinating to taste the two side-by-side. We're really excited to feature these new Ugandan coffees and help promote Agri Evolve's amazing work. Elevation: 1800-2000 Metres Above Sea Level Varietal: SL14 and SL28 and some older regional landrace varieties Cup Score: 88 Price paid per kilo: £8.95 Process: Extended fermentation natural

A seasonal 50/50 espresso blend of Ugandan and Colombian coffees, designed for a vibrant, boozy cup with cherry liqueur, mango, and caramel notes.