Flavoured Coffee Varieties
Our ground roast base coffees infused with three signature flavours: Mudalasi (cinnamon), Tangawizi (ginger) and Mint. Each batch is still traceable back to its origin region and farmers -- read each flavour's story below.
Mudalasi (cinnamon) · Ankole base
Mudalasi
Cinnamon bark is warmed into the roast rather than added as a syrup, so the spice sits underneath the coffee instead of on top of it. Built on an Ankole Robusta base -- already toffee-sweet and smooth-bodied from the Banyankole farms around Mbarara -- the cinnamon leans into that natural warmth instead of masking it.
Best with a splash of warm milk, mid-morning.
Tangawizi (ginger) · West Nile base
Tangawizi
Fresh ginger gives this blend a sharp, zesty kick that cuts through the cup rather than sweetening it. It's built on a West Nile base -- delicate, floral microlots from Alur, Lugbara and Kakwa farming families in Uganda's far northwest -- so the ginger reads as spice, not sugar.
Best black, first thing in the morning.
Mint · Rwenzori base
Mint
A cool, herbal mint finish sits on top of a Rwenzori base, whose high-altitude red fruit and dark chocolate notes -- grown by Bakonzo families on the Mountains of the Moon -- give the mint something rich to play against instead of thinning the cup out.
Best iced, in the afternoon.