Uganda Bwindi Nyakshenyi

From: 12,00

This coffee was roasted with espresso preparation in mind, yet it is suitable for filter usage when a heftier coffee is something you like.

The cherries that contributed to this lot have been grown by farmers on a mountain ridge around the Nyakshenyi town, and besides their typical Ugandan taste profile the coffee has been uplifted through controlled fermentation. This Anaerobic fermentation gives the possibility to extract more sweetness and the washing process after gives the clarity you’d expect from a washed African coffee. Kingsley, the entrepreneur that sources cherries from farms around his own, has been building a strong community and that shines through in the coffee that they produce. We found some delighting stonefruit with fresh red berries, and some florals on top.

Categories: , ,


  • Origin: Uganda
  • Region: Bwindi
  • Town: Nyakshenyi
  • Farm: 500 smallholders
  • Manager: Kingsley Griffin
  • Crop: 2023
  • Altitude: 1550m
  • Variety: SL 14, SL 28, SL 32
  • Processing: Anaerobic washed

A note from our supplier, Nordic Approach:

Kingha Estate is located in a pretty remote area in the south west, about 10 hours drive from Kampala. It is a farm currently being planted aiming at soon having about 12 hectares planted with coffee, SL 28 variety only. It also operates as a washing station for small scale farmers (outgrowers) in the area. There are a lot of smallholders there, but hardly any companies are investing in the value chain or doing quality. It’s next to national parks for both Gorillas, and other game. The coffee from the farm itself is named Kingha Estate, the coffee from the outgrowers is called Kingha Collective. Nordic Approach is pre-contracting the whole production from both the farm and the outgrowers, 400 bags per year, divided in two seasons, and are partially pre-financing the harvest. We are also planning and specifying the prep and different processing in collaboration with Kingsley and he’s team.

Kingsley Griffin, originally from Canada was a school teacher that decided to start with a coffee farm in Uganda after a Gorilla hike in the area. He bought a piece of land and figured it would be easy, but quickly realized coffee farming and processing is more complicated than what it seems. Now, after some years he’s totally on top of things and is only focusing on quality. Besides producing coffees from he’s own farm he is also working with some carefully selected outgrowers in the region.

Most farmers have about 2 acres on average. Some have 5, a few families above 20 acres. They will normally have 700-800 trees per acre. Average production is around 1800-2000 kg cherry pr acre. This equals to about 700 kg green per hectare.

Along with growing great coffee, Kingha Coffee is dedicated to increasing the income and livelihood of Ugandan coffee farmers. They work directly with farmer households, providing education and training programs, thereby helping farmers to produce higher yields and better quality coffee, significantly increasing their income. Kingha Coffee also works with local schools, providing clothing, school supplies, and agricultural education programs within the local community. Recently, they have been working on creating a micro-hydro power station at the base of Kingha estate where a portion of the Entenjari River runs through it. The power station, when completed, will provide a consistent source of renewable energy, sufficient to power the local health center, 2 primary schools, a secondary school and the estate’s power needs. All of the electricity generated will be given to the local community free of charge.

Kingha Coffee believes in giving back to the community that has given them so much, and are very proud to be part of the local community. They provide community development through job creation and market access. During the peak harvest season they employ over 85 local Ugandans, meaning Kingha Coffee is one of the largest employers in the district. They do not use any chemical fertilizers or pesticides anywhere on their land, and generate 95% of their electricity from solar cells. They believe in the importance of growing and processing coffee in harmony with local environment and ensuring a sustainable and healthy present and future coffee supply.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method

Anaerobic washed

Taste Notes

Floral, Peach, Red berries


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans