Our coffees are mainly Arabica’s.
They are produced by farmers drawn from across the length and breadth of the Rwenzori mountain ranges.
One of the most distinct geographic aspects that affect a coffee’s quality and taste is elevation. Higher elevations produce hard, dense beans that are more sought-after than beans grown at lower elevations. Hard beans are of a higher quality than soft beans, because they have a higher concentration of sugars, which produce more desired and nuanced flavours.
We aim to achieve great value for our small holder farmers who are the key stakeholders.