UGANDA, RWENZORI MOUNTAINS

Uganda, Rwenzori Mountains

The Location

Journey to the breathtaking Rwenzori Mountains, known as the “Mountains of the Moon,” where the landscape and fertile soil create an ideal environment for coffee cultivation. Nestled in the western region of Uganda, this area is characterised by its lush greenery and rich biodiversity. A recurring sight as you travel through the mountains is seeing farmers drying their harvests on tarpaulins out the front of their homes. Once processed the coffee is then sourced by Agri Evolve and sorted into appropriate lots organised by location and date. Despite encouragement to sell coffee as cherries, there is still a demand driven by farmers to produce traditional natural processed coffee as it is deep-rooted in the history of the Rwenzori people. Over many generations, they have developed and refined the optimum method of treating their coffee creating unique flavours from the mountains of the moon.

Ugandan Coffee

Discover the vibrant flavours of our Ugandan natural-processed Arabica coffee, a true reflection of the region’s unique terroir. Grown at an altitude of 1800-2000 meters above sea level, this coffee belongs to the SL14 and SL28 varieties. The high-altitude environment allows the cherries to develop a remarkable complexity, resulting in a cup that delights with exotic notes of lychee, delicate green tea, and a clean, rounded body with subtle boozy undertones. The natural process accentuates the coffee’s inherent sweetness and fruity characteristics. While typically sun-dried, the unpredictable Ugandan weather recently necessitated a combination of sun and mechanical drying to maintain optimal quality.

A key step in this coffee’s production is the yeast fermentation process. High-quality, ripe cherries are used, with the Saccharomyces Cerevisiae yeast strain driving the fermentation. For every kilogram of coffee cherries, 1 gram of yeast is used. In a standard 5MT batch, 5 kilograms of yeast are mixed with 50 litres of water at 25-37°C, ensuring ideal fermentation conditions. The yeast is stirred into the water and allowed to rest for activation. This solution is then combined with the coffee in stages to ensure consistent fermentation. The coffee will then be left to ferment for 72 hours, following which the liquid is drained, and the fermented coffee is taken out to dry on raised sun drying beds. This detailed process not only preserves the coffee’s quality but also adds depth to its flavour profile.

The Family and Impact

Agri Evolve, founded in 2016, began as a collection point for dried Ugandan Arabica (DRUGAR) and cherries. Through significant investment in processing equipment and community engagement, Agri Evolve has transformed coffee production in the Rwenzori Mountains. The introduction of facilities such as washer separators, mechanical dryers and hulling machines has elevated the quality of the coffee produced. The company’s commitment to fair pricing and timely payments has garnered the trust and loyalty of the farming community, making Agri Evolve a reliable partner for local farmers. This coffee is a symbol of community and progress. By supporting over 1000 farmers and their families, Agri Evolve is fostering economic growth and sustainable development in the region. The company’s dedication to preserving traditional methods while incorporating modern techniques ensures that the coffee retains its unique character and exceptional quality.

We are thrilled to have this Ugandan as our coffee of the month, offering you a chance to savour the fantastic flavours of the Rwenzori Mountains and support the growth and empowerment of farmer communities!