Uganda is the second largest producer and largest exporter of coffee in Africa. 75% Robusta and 25% Arabica are produced.

Recently, coffees from Uganda started to dominate among baristas around the world who compete with unique microlots from this Country that is clearly gaining consideration as specialty coffee producers.

This lot is produced by Dison Kareng of Kapchorwa town on the Eastern slopes of Mount Elgon, at an altitude of around 1900-2100 meters.

Before getting into the specialty coffee scene, Dison helped his parents with maize farming and banana plantation. He did know little that coffee was the second largest traded commodity in the whole world by having a small coffee farm owned by his parents. Dison has developed his efforts to sustain, produce and develop the specialty coffee sector within his community on the outskirt not far from Sipi Falls in Eastern Uganda.

The climatic condition of the area (along with the slopes of Mt. Elgon) is very favorable for coffee growing with the soil composed mostly of sand, silt, and a smaller amount of clay. This loam soil generally contains more nutrients and moisture needed for better coffee production in the area.

He formed Bros Coffee Ltd in December 2016 as a company with the main objective of processing speciality coffee that can stand as a surprise cup to coffee lovers, both national and international.

With a community of 262 farmers, they harvest their cherries from individual members’ farms and process them in one central micro washing station. They are committed to producing micro-lots and separate them by altitude and location, and they aim for a minimum benchmark of 84 points.

They do fully washed, natural, honey and recently also anaerobic processes.

Emphasis is placed on single-breed coffees and microlot coffees. They are hand-harvested in several cycles and only ripe cherries are picked, watered to remove defects, and then hand-sorted during and after drying. Most of them are grown organically because most farmers do not have the financial means to buy chemical fertilizers.

Dison experimented with various new processing methods until he settled on Natural Anaerobic.

This lot of coffee is very specific in a way. It comes from only three small-hold farmers in one single parish called Masira at an altitude of 1930m. The parish is located at the boundary of Kapchorwa, Eastern Uganda. It’s mainly composed of SL14 and a few trees of traditional Nyasaland varietals.

From the remote farms, Dison transports the cherries to his compound in Kapchorwa town, where he ferments them anaerobically in air-tight containers following a proprietary protocol, in order to increase the fruity flavours.

The next stage is to spread coffee beans on raised African beds for slow and even drying which is monitored by frequent rotation. This is the most paramount part of the drying phase because any mistakes could result in moldy flavors and unnecessary fermentation. The moisture level target is 12-13% during his drying process.

The passion for coffee shown by Dison and his team earned him the 1st prize in 2021 (cupping competition organized by the British High Commission in Uganda), paving the way for him to conquer the international markets.

In the cup: Bright, sweet, and creamy. This coffee begins with sweet sultanas and fruity notes, such as plum and cherry, lifting to a lavish and bright dark chocolate finish. Perfectly rich and balanced as filter coffee, and super creamy as espresso, ideal for milk-based drinks.

Resting period: at least 10 days from the roast date for espresso roast, at least 5 days for filter roast.