kEMPOLO COFFEE
VILLAGE ESTATE
Kempolo Village
Kempolo Coffee Estates is located in Kempolo, within the Agoro Hills of Lamwo District in Northern Uganda. The region is characterized by fertile, well-drained soils, lush vegetation, and high elevations reaching approximately 1,620 meters above sea level, creating ideal conditions for Arabica coffee production. Situated between latitudes 2°–4° North and longitudes 30°–32° East, the Agoro Hills support resilient farming communities whose deep knowledge of the land contributes to the distinct quality of Kempolo Coffee.
Grown at 1,620 masl in the mist-cooled Agoro Hills of Northern Uganda, Kempolo Coffee reflects its highland origin—clean, vibrant, and expressive. Fertile volcanic soils, steady rainfall, and careful farming practices combine to produce Arabica coffee with clarity, balance, and a strong sense of place.
Jom Potika
Jom Farm is located in Kempolo, within the Agoro Hills area of Lamwo District in Northern Uganda. The landscape is defined by fertile, well-drained soils, dense vegetation, and mid-altitude conditions of approximately 900 meters above sea level, which are well suited for quality Robusta coffee production. Situated between latitudes 2°–4° North and longitudes 30°–32° East, the area is home to resilient farming communities whose practical knowledge of the land and climate contributes to the consistency and character of Jom’s Robusta coffee.
Grown at 900 meters above sea level in jom – Potika Northern Uganda, Jom Farm’s Robusta coffee reflects its mid-altitude environment—bold, full-bodied, and dependable. Fertile soils, warm growing conditions, and attentive farm management come together to produce Robusta with depth.
SUSTAINABILITY
From our goal to be the most environmentally conscious coffee farm in Ethiopia to our strong relationship with the local indigenous people who make up much of our workforce and beyond, we are devoted to fostering sustainability at our farm and in our community.
EXPLORING KEMPOLO
ESTATE FACTS
HECTARES TOTAL FARM AREA
HECTARES PLANTED WITH COFFEE
TOTAL NUMBER OF TREES
PRESERVATION AREA
PROCESSING TYPES
We use several processing methods at Kempolo Village Coffee Estate to bring out
the optimal flavor from our cherries. Our methods are:
Washed
This process uses the mechanical demucilager to scrub away the mucilage from the coffee cherries. The coffee then undergoes full wet fermentation, where it’s soaked for 12 to 36 hours and then channel-washed. The coffee is then shade-dried for two to three days until it reaches 30 percent moisture content, then it is sun-dried on raised African beds to 11 percent moisture. The coffee undergoes 12 to 19 total drying days in this process.
Honey
In this type of processing, the skin of the fresh cherry is physically removed by a pulper machine without the addition of water, as with fully washed processing. After pulping, the coffee bypasses the demucilager to retain its mucilage. The coffee is then dried until it reaches 11 percent moisture content.
Washed
In this type of processing, the skin of the fresh cherry is physically removed by a pulper machine without the addition of water, as with fully washed processing. After pulping, the coffee bypasses the demucilager to retain its mucilage. The coffee is then dried until it reaches 11 percent moisture content.
Anaerobic Special
In this type of processing, the skin of the fresh cherry is physically removed by a pulper machine without the addition of water, as with fully washed processing. After pulping, the coffee bypasses the demucilager to retain its mucilage. The coffee is then dried until it reaches 11 percent moisture content.
NEWS LETTER
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