Our coffee farm is located approximately 14 kilometres north of Myanzi, on the route to Kassanda District, South Western Uganda, on the way to Queen Elizabeth National Park, one of Africa’s best sites to see flora and fauna. The farm is located in Kassanda District, Central Uganda, 117 miles from Kampala, Uganda’s capital. We started growing coffee in 2010 and have continued to expand season after season. The farm’s name “Lwankuba” is derived from the Luganda word “enkuba,” which means “rain,” because the area is blessed with many rainfalls.
The low height and relatively flat surface of the central region create a perfect setting for producing and harvesting our desired quality of Robusta coffee beans. We are now growing on roughly 80 acres, with ambitions to expand more. Our farm has developed thanks to our friends Mark Andrew and Mary Hall of Hall Hunter Partnership (HHP), a soft fruit-producing company in the United Kingdom (www.hallhunter.co.uk).
How We Work
We work with nearby small-holder coffee farmers and seek to grow the farmer collaboration even further so that we could benefit from economies of scale in both local and export revenues. We have been involving local farmers in our annual coffee learning exhibitions since 2014, which also draw many other essential partners such as coffee stakeholders, agro-input dealers, exporters, processors, finance institutions, and government agricultural departments, with the purpose 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 plan is built on the notion that coffee is a highly sought-after commodity on both domestic and international markets, hence we have specialized in producing solely organic Robusta coffee. The farm plans to add value by converting red cherry coffee into clean coffee for export to world-class markets. To that end, the farm is attempting to recruit more coffee farmers in order to secure the production of high-quality coffee at competitive costs. We are well aware that the final coffee taste is determined by a number of factors, including the coffee plants, the chemistry of the soil, and how cherries are processed after being picked, and as such, we have established our coffee mother garden to ensure local farmers have access to the best coffee seedlings and crones.
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. Book to visit our farm