Kingha Coffee and Nordic Approach

For the past year we have been working with the great team at Nordic Approach to bring you our top coffees. We are very excited to announce that our coffees are now available through our partnership with Nordic Approach. We had a lot of fun this season experimenting with different fermentation techniques and we are very pleased with the results. If you are interested in getting your hands on our most current offerings they can be found here:

If what you’re after has already sold out, don’t worry, next season’s coffee harvest is just around the corner…

Community Impact

We are just wrapping up another successful coffee season, complete with all the ups and downs that come with harvesting and processing 100,000 kgs of fresh coffee cherries.  One of our biggest successes this season was our increasing positive impact on the local communities we work with.

Kingha Coffee was founded with a strong community service ethos at its core, which is something we are proud to have continued from the outset.  This season we added 5  new villages to our partner farmer program, meaning an additional $10,000 of direct financial impact in the local community.  This additional input translates into family wealth creation, where more money is available for schools fees, clothes, food and medical care.

As well, with the additional staffing needs during the busy season, we swelled from 14 employees to over 85 at the peak of the harvest season.  In a community where jobs are scarce, and employment opportunities are minimal, we are incredibly proud to have employed an additional 50 female staff and 20 male staff.  We are empowering the community, one busy season after another!

Thanks to everyone for a great harvest season, we can’t wait to do it all again!




The Wait is Over :-)

After a long wait, Kingha’s Single Origin Estate Coffee is now being roasted in Vancouver, BC by our partners at Single Village Coffee.  We’re still waiting for the final cupping report but early tasting notes include dark chocolate and passion fruit.  Less than 30kgs were roasted from this unique microlot so if you’re interested in sampling it, as either roasted coffee, or green bean, let us know and we’ll do our best to send some your way.  If you like what we’ve done with this amazing coffee you can reserve some from our upcoming microlots available in December.  Here are a few pictures of the green bean sample packs, the coffee we just roasted, and of December’s coffee growing on the estate and looking fantastic.


Coffee Training

Today we are in Nyakinoni, in S.W. Uganda training local coffee farmers about pest control.  Our lead agronomist is explaining to the group how they can recycle old plastic bottles and use them to trap harmful insects.  The farmers bait the trap using locally made banana gin and hang them in their coffee gardens…such a simple way to manage harmful coffee pests.

Coffee Community Outreach

Our Lead Community Outreach Agronomist has been hard at work helping to train local coffee farmers about the benefits of stumping old coffee trees.  Stumping old coffee trees encourages the growth of healthy, new branches, leading to a fully rejuvenated coffee garden.  After stumping, the farmers are encouraged to add shade tress to protect the coffee from direct sunlight.  This farmer has chosen to use Matoke, (a type of green banana tree), for his shade trees.  This means he will receive bonus income from the Matoke he grows, while protecting the coffee at the same time.  It’s a great feeling working within the community, really helping to make an impact on farmer livelihoods.   All of the lessons and training are provided for free as part of our continuing commitment to creating  sustainable coffee community.

Home Made Organic Fertilizer

With the rains coming down, and the our coffee trees primed for rapid growth, we’ve decided to make our own organic fertilizer using only materials commonly found on, or near, our estate.  At Kingha Coffee we have recently made a commitment to reusing everything we produce when we process coffee from cherry to coffee bean.  We are closing the loop and increasing biodiversity on our estate, where nothing we produce is wasted, and all our coffee is 100% homemade organic, from seed to tree to coffee cup.