At Clarke Farm in Katambale, Dr. Ian Clarke champions Arabica cultivation in the Rwenzori foothills, where farmers are trained and rewarded with premiums for high-quality cherries.
Innovation and stewardship go hand in hand—through reforestation projects and agricultural experiments, the farm helps shape a more resilient future for Ugandan coffee. This coffee is a bright and pleasant flavour melange of fruity and floral, with hints of mango, passion fruit and peach. 

Origin: Clarke Farm
Altitude: 1600 - 2500 m.a.s.l.
Varieties: Coffea Arabica
Process: natural
Cupping notes: mango, passion fruit, peach, floral