Bringing Uganda’s fine and specialty 

Our coffee story started in 1998, when our director, Angella Mary Nansamba, visited her uncle in Lwengo district, central Uganda, and found him clearing his land for coffee.

Wanting to learn more about the coffee growing process, they visited a coffee grower and learned about wet coffee processing, its clean taste and acidity, and higher price point.

Angella's uncle then tested the highly-regarded Bagisu coffee growers' Nyasaland variety on his farm. 

Angella saw his farm grow from one acre to over 300 acres of flourishing coffee trees.

She realised that growing high-quality coffee made good business sense and could also support Ugandan farmers and their families.

Angella then enrolled as a quality controller trainee at the Uganda Coffee Development Authority.

There, she learned that coffees scoring 80+ were called "fine" for Robustas, and "speciality" for Arabicas. And that many smallholder coffee farmers already produced fine and speciality coffees but were not earning good prices.

Angella decided to set up a different kind of coffee company. One that preserved fine and speciality coffees and sold them unadulterated.