Four coffees, one Ugandan story.

Grown in Kanseera, Mubende, in the basin of Lake Victoria — the heartland of Ugandan coffee. Full-bodied with excellent crema stability and dark chocolate notes, medium roasted and medium ground.

Sourcing: Beans are handpicked as red ripe cherries, then floated, sorted and dried under natural sun to a stable moisture content.

Roasting: Dried cherries are hulled, cleaned and medium roasted to develop a sweet, nutty, chocolate and fruity flavour.

Mountain-grown on the slopes of Mt Elgon and in the Rwenzori region, where the Kakone family story began. High altitude and volcanic soils give a bright, complex acidity, medium roasted and medium ground.

Sourcing: Red ripe cherries are harvested, sorted and floated, then pulped, fermented, washed and dried under shade.

Roasting: Hulled, cleaned and roasted to bring out a citrus, dark chocolate and caramel aroma, with vibrant acidity and a sweet aftertaste.

A balanced mix of Robusta and Arabica, crafted to combine the body of Robusta with the brightness of Arabica. Medium roasted and medium ground.

Sourcing: Only carefully selected red ripe cherries are used — the Arabica component pulped, fermented, washed and shade-dried, and the Robusta component naturally sun-dried.

Roasting: The two origins are roasted together for a rich cup with a smooth body, mild acidity and a pleasantly sweet, nutty finish.