Uganda Clarke Farm Medium Roast

Clarke Farm, located in Katambale, Uganda, is an eco-friendly coffee estate dedicated to sustainable practices and community empowerment. Under the leadership of Dr Ian Clarke, the farm focuses on cultivating high-quality arabica coffee in the foothills of the Rwenzori Mountains. The region’s high altitudes, ranging from 1,600 to 2,500 metres above sea level, provide ideal growing conditions for arabica beans, known for their bright, complex flavours. By planting indigenous trees, Clarke Farm ensures 30% shade coverage, promoting biodiversity while combating deforestation.

The arabica coffee from Clarke Farm is produced using the washed method, known locally as WUGAR (Washed Ugandan Arabica). This process highlights the beans’ crisp and vibrant flavour profile. Smallholder farmers, who average just 0.2 hectares of coffee plants, play a vital role in producing this coffee. They are trained in best agronomy practices and careful picking to ensure only ripe red cherries are harvested. Clarke Farm pays a premium for these high-quality cherries, providing farmers with better incomes while encouraging sustainable farming practices.

Beyond coffee, Clarke Farm integrates other agricultural ventures to support local livelihoods and restore the environment. The farm grows macadamia, eucalyptus, and various fruits, alongside supporting smallholders who cultivate bananas and beans or keep livestock. By combining innovation in coffee processing with a dedication to sustainability, Clarke Farm offers a washed arabica coffee that reflects the unique character of the Rwenzori region while empowering the people who produce it.

Origin: Uganda

Process: Washed

Altitude: 1,600 - 2,500 metres

SCA Score: 83.5

Flavours: Blackberry, Chocolate, Orange. Moderate acidity.