Your Next Coffee’s On Me


As a tea lover, I had the pleasure of finding out what the other half is hooked to. Coffee … I walked into Endiro Coffee in Kisementi at 3:30 pm and the aroma of fresh coffee beans engulfed the room for their Brewing better launch. At only 2000Ugx a cup that day, I was shocked to see a few faces, but later found there were small groups of coffee-lovers happily sipping their coffees.


We had 5 great flavours unveiled to us; two were from Latin America, including a direct trade Columbia Huila Los Naranjos, that falls into the high specialty grade of world coffee, alongside  three Ugandan coffees – a Sipi Falls Bugisu, a Rwenzori Drugar, and a Kisoro Micro Lot.


Cody described the methods as “handcrafted brewing” of Aeropress and “Pour Over” on the “Woodneck”.  “When the barista is in control of the grind level, the water temperature, the coffee to water ratio, and is able to pour the water in a precisely timed and directed way it allows us to bring out the distinctive flavour profiles and aromas of each coffee variety.  Moreover, we use medium or medium-light roasted beans in these methods as darker roasting tends to mute the distinctiveness of single origin coffees.” explained Cody.


Endiro directly purchases their Ugandan beans from the farmers themselves and oversees the roasting.

“It is an unfortunate fact that Ugandan coffee farmers produce on average far less coffee per tree than our immediate coffee producing neighbours. Many small lot farmers struggle to survive.  At Endiro, we are just beginning a journey that we hope will lead us into direct and long-term positive partnerships with farmers.  Our aim is to help them to develop better farming methods and financial planning that will enable them to move from survival to sustainable to thriving.  So, quite literally, this new handcrafted coffee service at Endiro is all about “brewing a better Uganda and a better world!” said Cody


It got super exciting later that evening, when several top notch coffee experts did a tasting of all these coffees.  Cody even mixed things up a bit, by adding an Ethiopian Oromo coffee which was graded at nearly the very top of the scale, and the invited experts unanimously agreed that Kisoro blend was the best coffee of the night.


Yaaay for the Kisoro, which originated from a small farmer who had less than 40 kilos in his harvest, yet beat out world class coffees from Columbia and Ethiopia.  Awesome right? Ugandan coffees feature a wide range of flavours, aromas, bodies, and qualities that need to be appreciated. Our coffees can stand up to the best in the world and if that’s true, what other treasures of wisdom, beauty, complexity and majesty are we hiding?


I hope you got yourself a perfect cup of coffee to kick start your week! You deserve it 😉

Have a great week,




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