Uganda is strategically located on the equator, which allows for coffee to be harvested twice a year. The two main harvest seasons for Arabica and Robusta coffee in Uganda are March to June and September to November.
Arabica coffee, on the other hand, is harvested from April to June in the Western Region and from October to February in the Eastern and West Nile Regions. Arabica coffee is mainly grown in the regions of Mount Elgon, Mount Rwenzori, Mount Muhabura, and Paidha. Both washed (Bugisu and Wugar) and natural (Drugar) Arabica coffees are available in Uganda.
Overall, the unique geographical position of Uganda and the diversity of its coffee regions make it possible to produce high-quality coffee that can be harvested twice a year, providing an advantage for coffee growers in the country.
Our coffee Indali comes from the Bulambuli region of Uganda.
It showcases medium to high levels of sweetness, while offering a rich and thick body.
It has a flavor profile of cocoa and red wine, but can display a lavender note at its peak.
It is processed naturally and the cherries are grown at an elevation of 1,800 – 2,200 MASL. Its varietal is SL 28 & SL 34.
At the heart of our coffee journey is our deep-rooted relationship with the farmers in Uganda. We collaborate closely, ensuring that every bean is cultivated with care and respect for both the land and the local traditions. This partnership goes beyond business; it’s about building a community, sharing knowledge, and supporting each other in every step of the coffee-making process. By valuing our farmers, we ensure not only the finest quality in every cup but also contribute to the sustainable growth and prosperity of their communities.
