Our coffee is sourced from small, sustainable farms across Africa, ensuring every cup supports local communities and promotes fair trade. From the highlands of Kenya to the fields of Uganda, we hand-select only the best beans for our signature blends, and each batch is roasted in Africa to maintain its authentic flavor and quality.
BUKONZO JOINT COOPERATIVE UNION
The Bukonzo Joint Cooperative Union (BJCU), based in the Rwenzori Mountains in Western Uganda, is one the most innovative and successful small-holder coffee farmer cooperatives in East Africa. BJCU began in 1999 as a rural micro-finance society, and registered itself as a Cooperative Union in 2003, with 1600 members. Totay, the cooperative comprises over 5,500 smallholder farmers who produce high-quality Arabica coffee. The cooperative focuses on sustainable farming practices and quality enhancement, leading to increased recognition in international markets. In 2015, BJCU was awarded a Sustainability Award by the Specialty Coffee Association of America (now SCA) for their work toward gender equity in the faermers' communities (Video Link: https://www.youtube.com/watch?v=sTMowfksINU). BJCU is also Fairtrade Certified, ensuring farmers receive a premium price for their coffee, which in turn supports community development and economic empowerment.
KENYA RIFT VALLEY
Kenyan coffees grown in the Rift Valley, specifically in Nandi and Kericho counties, are renowned for their exceptional quality and unique flavor profiles. These regions predominantly cultivate SL-28 and Batian coffee varieties. SL-28 produces coffee with vibrant acidity and complex fruity flavors, often with notes of blackcurrant and citrus. The unique terroir of the Rift Valley, characterized by its high altitudes, ample rainfall, and fertile volcanic soils, further accentuates the distinctive characteristics of these coffee varieties. In addition, the cooperatives we work with in Nandi and Kericho Counties are a part of the TRACE Kenya project, and are in conversion to organic certification. These include Seiyot and Kapkiyai in Nandi and Kamachungwa in Kericho.
DR CONGO HONEY PROCESS
This Honey processed coffee comes from the Hutwe washing station, one of eight washing stations operated by Virunga Coffee in North Kivu, Near Lake Edward. Hutwe is just over the Rwenzori Mountains from our Uganda Bukonzo Coffee. The Honey process is where the coffee beans are dried with the sticky mucilage layer under the cherry still intact and attached to the bean. This is a laborious method as the coffee needs to be turned more frequently as it is dried so it does not create large sticky lumps of coffee which leads to uneven drying. This process enhances the sweetness and body of the coffee, and is also used as a component in our All Africa Espresso. You can also find other info about these coops here in our sustainability report: https://bit.ly/ACR_SustReport_2023