Rwenzori Coffee

A medium-dark roast coffee from Uganda that reveals a great body when brewed, with well-balanced citric acidity, notes of chocolate and dried fruits, and lovely peanut flavours.

Grown on hillsides at altitudes of 1,300-1,600 metres above sea level, Rwenzori coffee beans are washed by farmers of the Katanda community. Farmers pick and then pulp the coffee cherries using hand pulpers. The pulped coffee is then washed and dried in the sun to produce ‘Parchment’. After rigorous assessment, the parchment is hulled, graded and prepared for export.

As Katanda is a consistent coffee from season to season, Rwenzori is ideal as a blending coffee bean, but of course works brilliantly as a single origin bean for espresso and your favourite milk-based coffees.