Café d’Ouganda Mont Rwenzori en grain

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 producer’s farm and then transferred to Kasese, to the Great Lakes Coffee drying station. They are then spread in a single layer on African raised beds made of wood and left to dry for three days under constant supervision. The coffees are registered 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,” since these mountains feed many waterways in the region. These are the last glaciers in Africa, along with Kilimanjaro and Mount Kenya, that surround the coffee fields in this region. It is a region where residents have been preparing coffee naturally for decades. While the quality of Ugandan coffees is too often questioned, some people are fighting to bring attention to the high-quality coffees produced there, which deserve recognition.

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

Storage: In the refrigerator in an airtight container.