Flavoured Coffee Varieties
Our ground roast base coffees infused with three signature flavours: Mudalasi (cinnamon), Tangawizi (ginger) and Mint. Each batch is still traceable back to its origin region and farmers -- read each flavour's story below.
Mudalasi (cinnamon) · Buganda Region base
Mudalasi (Cinnamon) Coffee
Cinnamon bark is warmed into the roast rather than added as a syrup, so the spice sits underneath the coffee instead of on top of it. Built on a Buganda Robusta base -- already rich with dark chocolate and roasted nuts from the Baganda lake-basin farms -- the cinnamon leans into that natural warmth instead of masking it.
Best with a splash of warm milk, mid-morning.
Today's Buganda Region farmgate price, per kg
Tangawizi (ginger) · Eastern Uganda base
Tangawizi (Ginger) Coffee
Fresh ginger gives this blend a sharp, zesty kick that cuts through the cup rather than sweetening it. It's built on an Eastern Uganda base -- the Bagisu community's washed Mount Elgon lots, already clean and citrusy -- so the ginger reads as spice, not sugar.
Best black, first thing in the morning.
Today's Eastern Uganda farmgate price, per kg
Mint · Western Uganda base
Mint Coffee
A cool, herbal mint finish sits on top of a Western Uganda base, whose high-altitude Rwenzori red fruit and dark chocolate notes give the mint something rich to play against instead of thinning the cup out.
Best iced, in the afternoon.
Today's Western Uganda farmgate price, per kg