Our coffee farm is located about 14 kilometres north of Myanzi, on the way to Kassanda District, South Western Uganda, on the way to Queen Elizabeth National Park, one of the best places in Africa to see flora and fauna. The farm is located 117 kilometres from Kampala, Uganda’s capital, in Kassanda District, of Central Uganda. We began growing coffee in 2010 and have continued to grow from season to season. The farm derives its name “Lwankuba” from the Luganda word “enkuba,” which means “rain,” because the area is blessed with plentiful rains.
The central region’s low altitude and relatively flat surface create an ideal environment for growing and harvesting our desired quality of Robusta coffee beans. We are currently growing on approximately 80 acres with plans to continue expanding. Our farm has grown with the help of our friends Mark and Mary Hall of Hall Hunter Partnership (HHP) www.hallhunter.co.uk, a soft fruit growing company in the United Kingdom.
We collaborate with neighbouring small-holder coffee farmers, and we hope to strengthen the farmer partnership even more so that we can benefit from economies of scale in both local and export earnings. Since 2014, we have engaged local farmers in our annual coffee learning shows, which attract many other key partners such as coffee stakeholders, agro-input dealers, exporters, processors, financing institutions, and government agricultural departments, with the goal of:
- Improving farmer knowledge and skills in increased production volumes and quality
- Connecting local farmers to genuine agricultural service providers such as Agro input dealers, extension workers, and others.
- Providing farmers with actual market price information
Our business model is based on the assumption that coffee is a highly sought-after commodity on both domestic and international markets, and as such, it has specialized in the production of only organic Robusta coffee. The farm intends to add value by processing red cherry to clean coffee for export to world-class markets. To accomplish this, the farm works to bring on more coffee farmers in order to ensure the production of high-quality coffee at competitive prices. We are much aware that the final coffee taste depends on a number of determinants right from the coffee plants, the chemistry of soil and the way cherries are processed after being picked and as such, we have established our coffee mother garden aimed at ensuring local farmers have the access to the right coffee seedlings and crones that will eventually provide them with the best coffee quality.
Throughout the year, the farm welcomes intern students, volunteers, and visitors who come to learn about the various activities that take place on our coffee farm.
Our coffee is harvested by hand, selecting only ripe cherries, and is carefully sorted by our experienced quality managers before drying. Picked coffee is then transported to our central drying yards, where it is sorted and dried.
The beans are sorted according to quality and size at several stages to ensure that only the best quality makes it to your cup. The coffee pickers are compensated based on the quantity and quality of beans they provide each day.
To ensure the uncompromised quality of our finished product, we keep our coffee away from durst and animal waste throughout the drying process. We use our modern moisture machine to confirm a recommended moisture content before leaving the drying yard. Top quality coffee beans are transported to the La’ Marc processing department, where final sorting, roasting, and grinding are carefully performed to capture the rich flavours and aromas, ensuring coffee lovers a richer, smother tasting coffee. This is followed by packaging into the appropriate high-quality branded packs, which are then distributed to your best store.
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