Single-Origin
Roasted Coffee.
Arabica and Robusta, grown at 1,500 m on the volcanic highlands of south-western Uganda. Roasted in small batches at our Rwashameire estate. Every bag traceable to the zone where it was grown.
The product
A coffee that carries its place.
Uganda sits on the equatorial belt at elevations between 1,200 and 2,400 metres above sea level. The combination of volcanic soils, warm days, cool nights and two rainy seasons produces a cup unlike almost anything else on the continent — naturally sweet, complex, and surprisingly low in bitterness.
At Inspire Africa Coffee Park, we grow both Arabica and Robusta on the same 300-acre Rwashameire estate. We pick ripe red cherries by hand, process them through our wet mill and raised drying beds, and roast in small batches on our on-site drum roaster. The result is a coffee with full chain-of-custody transparency: the bag in your hand can be traced to the specific zone of the estate where the tree grew.
We offer four roast profiles — Light, Medium-Light, Medium and Dark — and grind to order for espresso, filter, AeroPress, French press or pour-over. Whole-bean orders are packed in nitrogen-flushed, valve-sealed bags within 48 hours of roasting.
Specifications
What is in the bag.
| Variety | Arabica (SL14, SL28) & Robusta; single-origin and blended lines available |
| Origin | Rwashameire, Ntungamo District, Uganda — 1,450–1,600 m a.s.l. |
| Process | Washed (Arabica) · Natural / semi-washed (Robusta) |
| Roast profiles | Light · Medium-Light · Medium · Dark |
| Tasting notes | Dark chocolate, jasmine, soft red berry, toasted hazelnut; clean, low-acid finish |
| Brew methods | Espresso · Pour-over · French press · AeroPress · Moka pot · Filter |
| Pack sizes | 250 g · 500 g · 1 kg · Bulk (5 kg, 25 kg) for wholesale |
| Packaging | Nitrogen-flushed, resealable kraft bag with one-way degassing valve |
| Shelf life | 12 months sealed; best within 4 weeks of roast date once opened |
| Certifications | UCDA-registered; EUDR and FSSC 22000 in progress |
Brew guide
How to brew the perfect cup.
Coffee from high-altitude Uganda rewards a slightly lower extraction temperature than lower-grown beans. We recommend 92–94°C and a freshwater-to-coffee ratio of 15:1 for filter and 2:1 for espresso.
- Grind fresh. For best results grind whole beans immediately before brewing. Use a coarse grind for French press (30 seconds steep), medium for pour-over (3–4 min), and fine for espresso (25–30 s pull).
- Use the right water. Good coffee is 98% water. Use filtered water or clean spring water at 92–94°C (let a boil rest for 30 seconds). Hard water mutes the floral notes; distilled water flattens the body.
- Bloom the grounds. Pour twice the weight of water over the grounds and wait 30–40 seconds. This releases trapped CO2 and ensures even extraction — especially important for freshly roasted coffee.
- Pour slow and steady. Add the remaining water in slow, concentric circles. Avoid pouring directly down the sides of the brewer. Total brew time: 3–4 minutes for filter, 25–30 seconds for espresso.
- Store properly. Keep in the original valve bag, sealed. Avoid the freezer unless you are buying in bulk for the long term. Room temperature, away from heat and light, is ideal.
From estate to cup
Behind the bean.
