Rolling Hills, Rich Soils, Robust Flavor

Located in western Uganda, the Ankole region spans districts like Bushenyi, Mbarara, Ibanda, and Ntungamo—part of the fertile western rift valley and plateau. This landscape of rolling hills, savannah grasslands, and wetlands offers rich, loamy soils and a stable climate ideal for Robusta coffee cultivation.

With elevations ranging from 1,000 to 1,400 meters, the area is known for producing high-quality Robusta with lower bitterness and smoother cup characteristics. Ankole plays a crucial role in Uganda’s coffee legacy as one of the country's traditional coffee-growing heartlands.

Thumb
About the coffee

Robusta from Ankole is smooth and full-bodied, with notes of dark chocolate, nuts, and earthy spice, often accompanied by a low-acid profile. Thanks to careful post-harvest handling and improvements in washed and natural processing, the region now produces fine Robusta lots suitable for premium blends and even single-origin Robusta offerings. The elevation adds a subtle brightness, setting it apart from lower-altitude Robusta.

Elevation

1,000 - 1,400 masl

Processing Method

Natural

Varietal

Robusta

Harvest Season

March - June

Thumb

Rooted Traditions, Hands That Harvest Robusta

Robusta in Ankole is grown by smallholder farmers, many of whom cultivate coffee on land intercropped with matooke (banana), beans, and other staples. Farms average between 0.5 to 2 hectares, and coffee is mostly harvested by hand.

Coffee growing here is deeply integrated with Ankole culture, where traditional values of stewardship and land respect continue to shape agricultural practices. Generations of farming knowledge are passed down, and community cooperation plays a vital role in maintaining both coffee quality and environmental sustainability.