African Coffee

A Classic coffee taste.

Among the worlds best coffees, Kenya coffees are grown in the highlands, where the soil and temperate climatic conditions combine to produce an excellent coffee, full of flavour and aroma, with a distinctive tangy bite.

One of the oldest sources of coffee in the world, Yemen coffee exported to Ethiopia, is mainly grown wild, resulting in a strong yet smooth, gamey, full bodied coffee with low acidity. An excellent coffee on its own, favoured for making Turkish coffee, or fantastic for blending with others.

Traditional coffee beans are found two to a cherry with a distinctive "flat" surface. Peaberry coffee is a single, pea shaped bean that grows in the cherry giving it a wine like taste, clear, clean and a high acidity.

Grown on the high altitude mountains of Rwanda, this washed arabica coffee has an unusually rich flavour and full body.

Rich, Winey and well balanced with chocolate and tropical fruit notes making for exotic and unusual flavour.

This medium roast coffee has a rich body and lively character, but still remains unusually smooth and creamy.

A bright, sharpe arabica bean roasted to a medium strength with notes of fruit and berries.

This vibrant coffee is the perfect pick me up in the morning.

Rich, Winey and well balanced with chocolate and tropical fruit notes making for exotic and unusual flavour.

Ugandan Bududa coffee, absolutley brillaint, might even knock Galapagos off as my favourite coffee. The intial smell of the coffee is similar to roasted peanuts, and believe it or not, actually managed to taste a note, caramel, a caramel note right at the end of the sip! Truly a fantastic cup of coffee, medium full roast, and that fullness you can feel with every sip!

This coffee comes from the Kaweri Coffee Plantation Ltd., a large Robusta estate in the Mubende district of Uganda near the equator. The farm manages thousands of hectares of Robusta and is known for producing higher-quality washed Robusta using selective picking and quality-focused processing.

Kaweri’s coffee is typically grown around 1,300 m above sea level, which is unusually high for Robusta and helps yield denser, more flavourful beans (closer to speciality quality than typical low-grown Robusta).

📜 Certification: EUDR Aligned + NKG Verified

🟡 EUDR Aligned

“EUDR Aligned” means compliance with the European Union Deforestation Regulation (EUDR) — a new EU requirement that coffee sold into the EU market must be deforestation-free and legally produced.

• This involves due diligence documentation and traceability to ensure the coffee doesn’t contribute to deforestation or illegal land use.

• Being EUDR Aligned signals that the lot has the required documentation and traceability systems in place for EU importers to satisfy regulatory checks.

🟢 NKG Verified

“NKG Verified” is Neumann Kaffee Gruppe’s sustainability and traceability verification program.

• It means the supply chain — from farm to export — has been assessed against economic, social and environmental criteria and is verified for responsible practices.

• It provides traceability and reporting on how the coffee was produced and handled.

• Like EUDR alignment, NKG Verified isn’t a traditional third-party certification such as Fairtrade; instead it verifies performance and traceability through Neumann Kaffee Gruppe’s systems.

☕ Typical Tasting Profile & Characteristics

Robusta generally tastes quite different from Arabica: bold, stronger, and with more caffeine. But high-quality washed Robusta lots like this one — especially from Kaweri — are often described with cleaner and more nuanced flavours than commodity Robusta:

Aroma & Body

• Full body — robust and heavy compared with most Arabicas.

• Aromas can be rich and spicy, with dark chocolate, nut-like or cinnamon touches.

Flavour Notes

• Notes reported for washed Ugandan robusta include dark chocolate, cocoa, spice and hazelnut, with a clean, well-defined finish.

• Because it’s washed and well graded, this Turaco lot tends to be less harsh and less astringent than typical robusta coffees, making it more interesting for speciality roasters.

Acidity & Mouthfeel

• Low acidity, rich body and a creamy to dense texture are common characteristics of quality washed robusta.

Use in Roasting & Brewing

• Works well in espresso or blends, adding crema, body and strength.

• Can also be roasted on its own for those who enjoy high-strength coffees or espresso with a chocolate/spice edge.