vigi coffee

From Uganda’s Soil to Your Cup

Learn More

Why VIGI coffee?

Direct trade: Ethical sourcing straight from Ugandan farms and co-ops

Single origin: Transparent supply chain, traceable lots

Freshness guaranteed: Roasted at origin, packed with care

Flexible private labeling: From design to door

EU-based business: Seamless compliance, fast delivery

Our mission is to connect roasters, retailers, and coffee enthusiasts with beans that are ethically grown, skillfully processed, and meticulously curated at origin. We don’t just supply coffee—we bring you closer to the soil, the farmers, the stories, and the unique character of Ugandan terroirs. Every bean we export carries the fingerprint of the people and land that nurtured it.

Fresh Beans

Uganda produces some of the freshest and most distinctive coffee beans in Africa, thanks to its rich volcanic soils, equatorial climate, and centuries-old coffee-growing traditions. The country is one of the rare origins that offers both high-altitude Arabica—grown on the misty slopes of Mount Elgon—and naturally resilient Robusta, native to Uganda’s lowland forests.

Learn More

We offer tailored, scalable solutions for businesses of every size

Green coffee beans

For roasters who want to control their roast curves and flavor development, with traceable sourcing and consistent quality.

Locally roasted coffee

Roasted in Uganda by trained professionals, then shipped fresh to clients across the globe.

Private label solutions

We handle everything—from bean selection to branding, packaging, and shipping—so you can focus on selling a product you’re proud of.

CONTACT US

VIGI COFFEE JOURNEY

Uganda is a coffee-growing treasure trove, blessed with everything coffee trees need to flourish: equatorial sunshine, fertile volcanic soil, dependable rainfall, and lush forests. Our beans are grown at altitudes from 800 to 2,200 meters, in microclimates that develop distinctive flavor profiles, from floral Arabicas to robust, creamy Robustas.

Hand-Harvested with Precision

Our commitment to quality begins in the hands of the farmers. Coffee harvesting in Uganda is still 100% manual, done by families and hired seasonal pickers trained to select only ripe red cherries. This process—though labor-intensive—ensures the highest quality beans with fewer defects and better cup scores.

In Uganda, Arabica and Robusta are both harvested in two seasons: March to June and September to November, while Robusta is also harvested in staggered cycles due to its bimodal rainfall. Once picked, cherries are immediately delivered to central collection points or micro-washing stations.

We prioritize fast cherry-to-processing times, minimizing fermentation or spoilage. Each delivery is checked for ripeness, sorted manually or mechanically, and tagged with traceability codes that follow it through to export. This level of traceability is a cornerstone of our quality promise.

Processing with Purpose

Uganda has rapidly developed post-harvest infrastructure in recent years. We work with washing stations and central processing units that meet international standards for moisture control, fermentation hygiene, and traceability.

Washed (Wet) Process – For Clarity and Brightness

Used for our finest Arabicas, this process brings out crisp, fruit-forward notes:

Pulping: Within 6–12 hours of picking, cherries are pulped using eco-pulpers that reduce water use.

Fermentation: Beans ferment in tanks for 12–36 hours depending on altitude and temperature.

Washing: After fermentation, mucilage is rinsed using clean spring or well water.

Drying: Beans are laid on raised African beds and turned hourly for even drying over 10–14 days.

Milling: Once moisture reaches 11–12%, parchment is milled off and beans are graded and bagged.

Natural (Dry) Process – For Sweetness and Body

Used primarily for Robusta or select micro-lots:

Cherries are sun-dried whole on mats, patios, or beds.

After 2–3 weeks, dried cherries are hulled to reveal the green bean.

Beans are then density sorted, hand-sorted, and optionally color-sorted.

Every batch is cupped and evaluated by our QC team before export. Moisture content, defect count, and cup score are recorded and archived for consistency tracking.

Roasted in Uganda, Delivered Fresh

Unlike most exporters, we don’t see roasting as a step reserved for Western markets. Our origin-roasted model ensures that more value stays in Uganda, while giving you fresh, vibrant coffee roasted by professionals intimately familiar with the beans’ origin.

Our roasting facility uses precision-controlled drum roasters, where each lot is profiled based on:

Bean density and moisture

Origin, altitude, and varietal

Intended brew method (espresso, filter, cold brew)

We roast to order and offer:

Custom roast curves

Single-origin batches

Grinding options (whole bean, medium, fine, coarse)

Biodegradable or foil packaging in various sizes

Clients receive a roast log, packaging specs, and delivery timeline with each shipment.

CONTACT US

THE POWER OF SINGLE ORIGIN COFEEE

Bold Flavor. True Origin.

Arabica Coffee – High-Altitude Elegance

Our Arabica coffee comes primarily from the Bugisu region on the slopes of Mount Elgon, an extinct volcano straddling Uganda and Kenya. Grown between 1,400 and 2,200 meters above sea level, these beans are slowly ripened by cool nights and morning mists. This slow maturation yields dense beans packed with sugars and volatile compounds responsible for vibrant acidity and layered complexity.

Notes in the cup range from cranberry, blood orange, and jasmine to cacao, molasses, and dried stone fruit. The terroir’s unique minerality and the traditional processing methods combine to create a profile that specialty buyers consistently rate among East Africa’s finest.

Shade-grown beneath native trees like fig, avocado, and Grevillea, our Arabica is cultivated using traditional methods passed down through generations—without pesticides or synthetic fertilizers. Farmers interplant coffee with crops like matoke (banana), beans, and cassava, improving soil health and food security.

Robusta Coffee – Indigenous Power

Uganda is not only one of the largest Robusta producers—it is also the genetic birthplace of the Robusta species. This gives Ugandan Robusta its own unique credibility in global coffee markets.

Our Robusta comes from central and western districts, such as Kayunga and Kyenjojo, grown between 800 and 1,200 meters. These beans offer rich crema, full-bodied texture, and flavor notes of dark chocolate, roasted nuts, and earthy spice. Perfect for espresso blends, RTD (ready-to-drink) products, or dark-roast single origin lines.

Unlike mass-produced commercial Robusta, our selections are sorted, sun-dried, and moisture-tested to ensure they meet specialty standards. Organic by nature, these farms rarely use chemical inputs due to Robusta’s natural pest resistance.

Great Coffee

Single-origin coffee stands apart for its purity, traceability, and distinct flavor profile. Sourced from one specific region—or even a single farm—it reflects the unique characteristics of its terroir: the altitude, soil, climate, and cultivation practices that shape every bean. Unlike blends, which mix coffees from various places to create uniformity, single-origin coffee offers transparency and authenticity. It allows drinkers to experience the nuanced flavor notes of a particular place—whether it’s the floral brightness of a high-altitude Arabica or the rich chocolate undertones of a volcanic-grown Robusta. For coffee lovers and roasters alike, single-origin coffee is not just a beverage—it’s a sensory journey and a direct connection to the land and the people who grow it.

CONTACT