Coffee in Uganda is grown predominantly by smallholder farmers, many of whom cultivate plots of less than two hectares. The quality of the final product depends to a large extent on practices applied at the farm.

Harvesting and Drying

Harvesting only ripe cherries and drying them on raised beds or tarpaulins, rather than on bare ground, prevents many defects before the coffee reaches the mill. We encourage these practices among our partner farmers.

Fair Prices and Timely Payment

Farmers who receive fair prices and timely payment are better able to invest in their farms and their families. We recognise and reward well-dried, clean coffee.

Long-Term Relationships

Working with the same cooperatives over successive seasons supports traceability and continuous quality improvement, to the benefit of both farmers and buyers.