Flavors – Dark chocolate, toasted nuts, molasses, subtle spice.

Process – Washed
 
Roast Level – Medium
 
Varietal – Robusta (Nganda / Erecta types typical of Central Uganda)
 
Altitude – 1,100–1,300 m
 
Notes – Estate-grown Ugandan Robusta with a full body and low acidity. Screen 15/17 for consistency and balance. Cleanly washed for a smoother cup than typical Robusta. Suitable for espresso, blends, and milk-based drinks. Roasted to the darker side of medium.
 
About
 
The Kaweri region of Uganda, around 200 km west of Kampala, sits in a highland rainforest where wild Robusta trees have thrived for over a century. Coffee farms here cultivate direct descendants of these native trees under natural forest shade, supporting both the surrounding ecosystem and biodiversity. Large areas of forest are preserved, maintaining bio-corridors that protect wildlife, including rare birds, butterflies, reptiles, and mammals.
 
Farms in the region provide stable employment for local communities, with additional seasonal workers during harvest. Fair pay, safe working conditions, health support, and gender equality are priorities, alongside strong relations with neighbouring communities and local authorities.
 
Grown at around 1,300 m above sea level, the coffee produces dense, hard beans. Kaweri Robusta is washed and hand-picked rather than stripped, then pulped, soaked, sun pre-dried, and finished in mechanical dryers, resulting in a clean, refined cup profile that distinguishes it from conventional Robusta.