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Coffee is Uganda’s most valuable agricultural export, with a fifth of the population involved in its cultivation and many more employed throughout the industry. Despite this, Uganda is not widely recognized as a producer of specialty coffee. In 2014, we sampled Ugandan coffees that hinted at untapped potential. Beneath the dull, woody flavors typical of poor processing, we detected bright acidity and sweet, honeyed notes. We sought partners who could unlock this potential with rigorous processing standards, aiming to produce clean coffees with chocolatey sweet flavors, different from most of our East African offerings.
Quality is the cornerstone of specialty coffee; it is, in essence, its definition and a fundamental aspect of every relationship we seek out. At the same time, we are inspired by partners who pursue not just higher quality, but also strive to advance environmental sustainability and improve the livelihoods of the people involved in coffee’s production.
When we met Mountain Harvest in 2018, they embodied this vision. Since then, we have witnessed their transformation from a scrappy start-up to a thriving impact enterprise that nurtures the potential of everyone in their network—from casual laborers, to farmers, field officers, and managers. Through technical assistance, microfinance programs, and diversification projects, Mountain Harvest’s team in Uganda empowers farmers to forge their own path toward greater sustainability. Moreover, they actively foster the growth and skill development of Uganda’s future coffee leaders, paving the way for lasting change.
This coffee comes from Mountain Harvest’s farmer network on Mount Elgon, a massive, extinct volcano on the eastern side of Uganda. The mountain is a critical water source that feeds many rivers, including the Nile. Mountain Harvest works with farmers growing coffee on plots that average two acres in size. The company supports intercropping and diversification projects to provide shade, food, and additional income for farmers with limited land.
Some cups are about more than just coffee; they’re about community, sustainability, and the promise of a brighter future. Partners like Mountain Harvest bring us closer to that vision.
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Harvest
Process: Washed
Certifications: Organic and Kosher
Elevation: 1,200–2,200 meters
Variety: SL-28, SL-14, Nyasaland (locally called Bugisu)
Harvest Time: September 2023–January 2024
Available: Through early-November 2024
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Mountain Harvest
Length of Partnership
1995 2018 20246 years
Location
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We believe in paying more.
Since 2009, we have published an annual transparency report to serve as a blueprint for our green coffee purchasing practices and a response to chronically low prices in the coffee industry. We believe paying more for green coffee is an important investment in the long-term viability of our coffee-growing partners’ businesses and our supply.
$0 $5$3.35 FOB (Free On Board)/lb - Our price for Mountain Harvest
$2.15 FOB/lb - Fair Trade Certified Minimum
$1.65 FOB/lb - Average C Market Price
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All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favourite ways to highlight Big Trouble Single Origin coffee. Your brewing adventure starts here.
Chemex
Coffee: 45 grams
Grind: medium-coarse
Water: 750 grams of filtered hot water (200 F)
Ratio: 1:17
Time: 3:00 Min
Coffee: 45 grams
Grind: medium-coarse
Water: 750 grams of filtered hot water (200 F)
Ratio: 1:17
Time: 3:00 Min
VIEW FULL RECIPE
CLOSE RECIPE
1: Rinse Filter
Place filter in Chemex and rinse with hot water, discarding when finished.
2: Weigh Coffee
Weigh 45g coffee and grind on medium-coarse setting, like kosher salt.
3: Add Coffee
Place ground coffee in filter, and shake to level.
4: Bloom Coffee
Start a timer and add 100g of water to wet all the coffee grounds.
5: Begin Brewing
Wait 30 seconds and then pour water in a circular motion to 200g.
6: Pour Water
By 1:00 the water should have drained a centimeter, pour in a circular motion to 300g.
7: Repeat
Repeat this process every 30 seconds, or as the water drains a centimeter, pouring water in a circular pattern until reaching a total weight of 750g.
8: Drain
The coffee should finish draining by 4:00 - 5:00.
9: Enjoy!
Hario V60
Coffee: 30 Grams
Grind: medium-fine
Water: 500 grams of filtered hot water (200 F)
Ratio: 1:17
Time: 3:30-4:00 Min
Coffee: 30 Grams
Grind: medium-fine
Water: 500 grams of filtered hot water (200 F)
Ratio: 1:17
Time: 3:30-4:00 Min
VIEW FULL RECIPE
CLOSE RECIPE
1: Rinse Filter
Heat water to 200F. Place filter in V60 and rinse with hot water, discarding when finished.
2: Grind Coffee
Weigh 30g coffee and grind on medium fine setting, like table salt.
3: Add Grounds
Place coffee in filter, and shake to level grounds.
4: Bloom Grounds
Start a timer and pour 60g of water to wet all the coffee.
5: Begin Brewing
Wait 30 seconds and then pour water in circular motion to 200g.
6: Pour + Repeat
By 1:00 the water should have drained a centimeter, pour in a circular motion to 300g. Repeat this process every 30 seconds, until reaching a total weight of 500g.
7: Drain
The coffee should finish draining by 3:30-4:00.
8: Enjoy!
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Sustainably-Sourced
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Quality-Focused
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B Corp Certified
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Transparently Traded
Sustainably-Sourced
Quality-Focused
B Corp Certified
Transparently Traded