Introducing: Kisinga


Coffee Type: Rwenzori Floated Natural


Altitude: 1300 – 1900m.a.s.l.


Processing: Hand picked, floated, sun-dried


Harvest: Oct to Dec 2019


Variety: A mixture of old varieties, and more recent introductions, SL14 and SL28


Cup profile: A bright and fruity acidity with notes of strawberry, blueberry and white peach.


Kisinga is the small town where our main coffee station is located in the foothills of the Rwenzori Mountains. Cherries are brought to Kisinga from a wide area and our ‘Kisinga’ coffee is a selection of the best lots processed during the main season. Farmers typically each have about 2 acres of land and coffee is their main cash crop. We have a team of agronomists working with the farmers who operate as groups throughout the area. Farmers have been shown how to improve their yields by using good agricultural practices. This also enables them to get the highest price for the best coffee.

The farmers carefully select ripe cherries which are then collected on a daily basis and transported to our coffee station at Kisinga. Here the cherries are floated and graded before being sun-dried under our polytunnels to protect them from rain. Our team turn the cherries several times each day to ensure even drying whilst allowing the cherries to mature and develop their full rich flavours.  This takes about 20 days after which the cherries are hulled on site, before being trucked to Kampala ready for export.