Kwezi Natural | Uganda

Key details

Producer: Kwezi Coffee

Region: Rwenzori Region, Uganda

Altitude: 1900–2200 masl

Varietal: SL14

Process: Natural

Species: Arabica

Harvest: February to May 2025

Cupping score: 85.0

Main flavour notes: Fruity, nutty, honey, chocolate

Best for: AeroPress, espresso, milk-based espresso, French press, cold brew

Best roast choice

• Light for more fruit expression, brighter acidity and a more lively cup

• Medium for the best balance of fruit, honeyed sweetness, body and chocolate

• Dark for a richer, fuller and more chocolate-forward profile with lower acidity

A vibrant and fruit-led natural from Uganda’s Rwenzori region, Kwezi Natural – Drugar Premium combines the depth and sweetness typical of high-grown Ugandan naturals with a rounded, easy-drinking structure that works especially well for espresso. In the cup, expect layered fruit, honeyed sweetness, gentle nuttiness and chocolate, with enough body to hold up well both black and in milk.

This coffee is exported by Kwezi Coffee, a company led by sisters Barbara Mugeni and Pamella Kampire. As second-generation coffee professionals, their approach is rooted in family experience and a long connection to coffee production, with a strong focus on quality, opportunity and supporting women across Uganda’s coffee sector. That sense of care and intention comes through clearly in the cup.

Grown at high altitude in the Rwenzoris, this coffee benefits from the vibrant, fruit-forward character often associated with the region, while still offering a reassuring sweetness and weight that makes it highly versatile. It is a particularly good choice for people who want a natural coffee with character, but without pushing too far into overly wild or ferment-heavy territory.

In roasting, this coffee responds well to a profile that gets the roast moving early, then settles into a steadier pace. Keeping the overall roast on the lighter side, while allowing enough development after first crack, helps bring out the honey, fruit and chocolate notes without tipping too far into heavier caramelisation. The result is a coffee that can be expressive and lively at lighter roasts, or richer and more rounded as you move darker.