Café d’Ouganda Mont Rwenzori

A coffee with notes of pineapple, malt, plum, and mango. A fruity, wine-like profile.

Grown in protected soils, at the heart of a favorable microclimate and under the natural shade of banana trees, this coffee perfectly reflects the richness of its terroir. It restores the reputation of Ugandan coffees. After harvesting, the cherries are sorted at the farm and then transferred to Kasese, to the Great Lakes Coffee drying station. They are then spread in a single layer on African raised drying beds made of wood and left to dry for three days under constant supervision. The coffees are recorded in individual lots for complete traceability.

Historically known as the “Mountains of the Moon,” the Rwenzori region lies on the border between Uganda and the Republic of the Congo. Mount Rwenzori is one of the last African peaks with year-round snow. Rwenzori means “rainmaker,” as these mountains feed many waterways in the region. These are the last glaciers in Africa, along with Mount Kilimanjaro and Mount Kenya, surrounding the coffee fields in this region. The people here have naturally prepared coffee for decades. While the quality of Ugandan coffees is too often questioned, some people are working to make the high-quality coffees produced here—and deserving of recognition—better known.

Light Roast: Light roasting is a process that preserves the freshness and subtle aromas of coffee beans, with more pronounced acidity and floral or fruity notes. It’s ideal for those looking for a light, delicate coffee with little bitterness.

Storage: Refrigerate in an airtight container.