Why One Bold Bean from Uganda Might Just Change Your Morning Cup And Why I’m So Excited About It

Hey coffee friends,

You know that feeling when you sip your morning brew and it just hits different? Not because of extra sugar or a new milk frother, but because the bean itself tells a story?

Well, buckle up, because today I want to take you on a little journey to Northern Uganda, where something pretty exciting is brewing… literally.

From "Elite" to Clonal What’s Happening in Uganda?

So here’s the scoop: Uganda’s Ministry of Agriculture recently decided to shift from growing Elite Robusta coffee beans to something called Clonal Robusta. Now before your eyes glaze over at the jargon, stay with me this is cool stuff.

Clonal Robusta isn't some sci-fi lab-grown bean (thankfully). It’s the result of carefully selected plants that are bred for better flavor, higher yield, and stronger resistance to diseases. In short? It’s nature + smart farming = a better coffee experience for all of us.

When I first tasted a fresh roast of Clonal Robusta from Gulu, I was floored. Smooth, bold, and just the right touch of earthiness, kind of like that friend who walks into a room and immediately makes everyone feel at ease.

Why This Matters to Your Mug

Most Americans think of Arabica when they think of “good coffee.” It’s what you’ll see on most specialty bags. But Robusta, especially Clonal Robusta is stepping up its game in a big way.

Here’s why I’m stoked about this shift:

• Bigger flavor: Clonal Robusta packs a punch, but without the harsh bitterness you might expect from cheaper Robusta blends.

• More sustainable farming: These beans are heartier, meaning less water, fewer pesticides, and more reliable harvests for farmers.

• A caffeine kick: Robusta naturally has more caffeine than Arabica, perfect for those of us who need a strong jumpstart (looking at you, Monday morning).

A Little Behind-the-Scenes in My Roastery

When I first got my hands on a sample of Clonal Robusta, I didn’t roast it right away. Instead, I brewed it the traditional Ugandan way, in a pot over the stove, with cardamom and a whisper of sugar.

It reminded me of a customer, let’s call her Tina, who once told me she loved our darkest roast because it “tasted like how her grandfather smelled after tending the grill all day.” Earthy, warm, unforgettable.

So I roasted the Clonal with that in mind. Low and slow. Letting those smoky, chocolatey notes really come through. When I brewed it and took that first sip, I thought: Tina is going to lose her mind over this.

Help Us Pick the Next Blend Name!

I’ve been experimenting with a few versions of this roast, one with cardamom, another with cocoa nibs, and one just straight-up black gold. And now I’d love your help.

While we don’t have a comment section on the blog, we’re running a flavor vote through our email list and Instagram page. Keep an eye out, or better yet, sign up and be the first to taste-test this new line.

Let’s Build Something Together

At the end of the day, coffee is more than beans and brewing methods. It’s about moments, quiet mornings, late-night chats, kitchen counter rituals. It’s about connection.

If you’ve got a favorite coffee story, a weird brewing trick, or even a name idea for the new Uganda-inspired blend, come share it with us on Instagram or reply to our latest newsletter. You’ll find a little piece of Uganda in that cup, and maybe a bit of yourself, too.