
The Brand Farm Experimental Canephora lot comes from Brand Coffee Farm, a regenerative Robusta farm in Mubende, Uganda. The farm is located in a region traditionally known for commodity Canephora, but owner Jim and his team are pioneering specialty processing. This lot is the result of hands‑on fermentation and drying experiments conducted in 2023 during a visit by Michiel of The Coffee Quest. The coffee is 100% Canephora (Robusta), grown at elevations typical of Uganda’s Robusta belt, on red volcanic soils with a regenerative, agroforestry design.
Selectively hand‑picked cherries were floated and hand‑sorted to remove defects. The lot underwent various fermentation trials, including wet and dry anaerobic techniques, with different durations and sun/shade exposures. Some cherries were co‑fermented with fruits and spices. After fermentation, the coffee was dried on handmade African beds, with strict moisture monitoring to keep levels below 12%. Drying time ranged from 10 to 18 days, depending on the batch and weather.
Brand Coffee Farm is not a traditional Ugandan Robusta operation. Instead of drying on tarps, they built parabolic dryers and African beds. Instead of strip picking, they train workers to select only ripe cherries. The 2023 experiments produced several microlots, including a standout spice co‑fermentation that complements Robusta’s naturally rich, earthy profile with warm, aromatic notes. This lot is a testament to what happens when regenerative farming meets experimental post‑harvest techniques.
We have worked with Brand Coffee Farm since 2021, supporting their mission to produce high‑quality, socially responsible Canephora. This experimental lot is the first of many as we continue to innovate together.



