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If you’ve been drinking East African coffee your whole life and think you know what African coffee tastes like — Afrobeats will change your mind.
Cameroon sits at the crossroads of West and Central Africa. Its highland arabica is grown in volcanic soil at altitude, in a climate distinct from Ethiopia or Uganda. The result is a coffee that tastes like nowhere else: bold, layered, spiced. Blood orange on the entry. Warm spice — cinnamon, a hint of clove — through the body. A long caramel finish.
Named for the music movement that took West African culture global — starting in Lagos, reaching everywhere — Afrobeats the coffee carries the same statement. A West African origin that has been overlooked, now elevated. Worth knowing.
Cameroon arabica is rare in the US specialty market. The brands willing to source from here, build direct relationships, and pay living wages to the farmers who grow it are very few. Joro is one of them.
Living Wage Verified. Medium roast. Whole bean. 12oz. Try it without milk first — the blood orange quality is something you need to taste at full strength before you decide what to add.
✔ Single origin · Cameroon
✔ Medium roast · Whole bean · 12oz
✔ Tasting notes: blood orange, warm spice, caramel finish
✔ Living Wage Verified
✔ Compostable packaging
✔ From African soil to your cup
Additional Info
ORIGIN: Cameroon volcanic highlands (northwest and southwest regions)
ALTITUDE: 1,000–2,000 metres
PROCESS: Washed
ROAST: Medium
TASTING NOTES: Blood orange, warm spice, caramel finish
BEST FOR: French press, pour-over, cold brew
BREW GUIDE
French press (recommended): 30g coffee, coarse grind, 500ml water at 92°C. 4 minute steep, slow press. Full immersion brings out the body and spice notes most expressively.
Pour-over: 20g coffee, 300ml water at 93°C, medium-fine grind. Reveals the blood orange quality most distinctly.
Cold brew: 75g coarsely ground per 1 litre cold water. Steep 16–18 hours. The spice notes develop in slow extraction into something warming and complex.
FOUNDER NOTE
Cameroon is the origin that surprises everyone who tries it. Mukurima chose Afrobeats for the Joro lineup because it represents what happens when you look beyond the obvious African origins and find something extraordinary in the overlooked ones.
Uganda produces some of East Africa’s finest arabica.
The world just hasn’t been paying attention — yet.
Grown in Uganda’s high-altitude regions where elevation exceeds 1,500 metres and volcanic soil produces the same slow cherry maturation that makes Ethiopian coffee celebrated globally, Ngoma is named for the traditional East African drum. A ngoma gathering is a community event. That’s the spirit this coffee carries.
In the cup: vivid berry notes open the first sip, a smooth caramel warmth builds through the body, and a clean finish lingers without bitterness. Ngoma is one of the most approachable origins in the Joro lineup — the coffee that changes people’s minds about what specialty coffee can taste like.
About 29 to 32 percent of Uganda’s coffee qualifies as specialty grade. Ngoma is from that fraction. Smallholder farmers, hand-harvesting at altitude, delivering cherries to co-operative washing stations that have invested in quality over the past decade.
Living Wage Verified. Every bag. Every harvest.
✔ Single origin · Uganda
✔ Medium roast · Whole bean · 12oz
✔ Tasting notes: berries, caramel, clean finish
✔ Living Wage Verified
✔ Compostable packaging
✔ From African soil to your cup
Additional Info
ORIGIN: Uganda high-altitude growing regions
ALTITUDE: 1,500–2,000 metres
PROCESS: Washed
ROAST: Medium
TASTING NOTES: Berries, caramel, clean finish
BEST FOR: Cold brew, pour-over, Aeropress
BREW GUIDE
Cold brew (recommended): 75g coarsely ground per 1 litre cold water. Steep 16–18 hours refrigerated. The berry and caramel notes amplify beautifully in slow extraction. Serve over ice, no sweetener needed.
Pour-over: 20g coffee, 300ml water at 93°C, medium-fine grind. Bloom 30 seconds. The berry brightness comes through clearly in filter brewing.
FOUNDER NOTE
When Mukurima sources from Uganda, he sees a country whose coffee has been undervalued for decades — and whose farmers produce cups that rival anything on the continent. Ngoma is Joro’s statement that Uganda belongs in the conversation.
Everyone is making Dubai chocolate cold brew right now.
Not everyone knows where the chocolate comes from.
It comes from the bean. And Amapiano — sourced from South Africa’s highland growing regions — is the bean that makes it work. Dark chocolate depth. Smooth caramel sweetness. Natural, not added, not flavoured.
South Africa is an emerging specialty coffee origin, and Amapiano is Joro’s way of introducing it to the world. Named for the music movement that put South Africa on the global cultural map — bold, layered, unmistakably its own — this coffee carries that same energy in the cup.
The dark chocolate and caramel tasting notes are the bean’s natural expression, shaped by the altitude and soil of South Africa’s growing regions. Medium roast preserves those notes without masking them with roast flavour. Cold brew amplifies them. Espresso concentrates them. It works beautifully across methods.
Living Wage Verified. The farmers who grew Amapiano were paid fairly. Documented. Because great coffee should feel good in every direction.
✔ Single origin · South Africa
✔ Medium roast · Whole bean · 12oz
✔ Tasting notes: dark chocolate, caramel, smooth finish
✔ Living Wage Verified
✔ Compostable packaging
✔ From African soil to your cup
Additional Info
ORIGIN: South Africa highland growing regions
PROCESS: Washed
ROAST: Medium
TASTING NOTES: Dark chocolate, caramel, smooth finish
BEST FOR: Cold brew, espresso, pour-over
BREW GUIDE
Cold brew (recommended): 75g coarsely ground per 1 litre cold water. Steep 16–18 hours refrigerated. The chocolate notes are exceptional in cold extraction. If you want the Dubai chocolate cold brew effect, this is the bean.
Espresso: 18g in, 36g out, 28–30 seconds at 90°C. The chocolate body produces excellent crema. Works beautifully as a flat white base.
Pour-over: 20g coffee, 300ml water at 93°C, medium-fine grind. Reveals the caramel sweetness most distinctly.
FOUNDER NOTE
South Africa is an emerging origin that the specialty world is only beginning to recognise. Joro named this coffee Amapiano because the music movement and the coffee origin share the same story: African excellence, finally getting its moment.
African Queen is the coffee that makes people stop talking.
From Kayanza, Burundi — a province in the country’s north that sits above 1,800 metres and produces arabica of remarkable clarity and precision — it carries the flavour profile that competition-level specialty coffee is judged against. Orange zest brightness. Dark chocolate body. Long, clean finish. Elegant. Balanced.
Kayanza’s washing stations have invested in processing infrastructure that is rare for an origin of this size. Cherries are sorted meticulously at delivery. Fermentation is carefully managed. Drying on raised beds is monitored to ensure even moisture loss. The result is not variable from bag to bag. It expresses the terroir precisely, harvest after harvest, because the processing removes every variable that might obscure it.
Burundi is one of the world’s smallest countries. It produces less than 1% of global coffee output. In specialty coffee, small means precision. It means traceability. It means knowing, with certainty, who grew it and how they were paid.
Living Wage Verified. The farmers of Kayanza, producing competition-grade specialty coffee in one of the world’s poorest countries, deserve a price that reflects what they are actually growing. Joro made that commitment non-negotiable.
✔ Single origin · Kayanza, Burundi
✔ Medium roast · Whole bean · 12oz
✔ Tasting notes: orange zest, dark chocolate, clean finish
✔ Living Wage Verified
✔ Compostable packaging
✔ From African soil to your cup
Additional Info
ORIGIN: Kayanza Province, Burundi
ALTITUDE: 1,800–2,000 metres
PROCESS: Washed
ROAST: Medium
TASTING NOTES: Orange zest, dark chocolate, long clean finish
BEST FOR: Pour-over, espresso, cold brew
BREW GUIDE
Pour-over (recommended): 20g coffee, 300ml water at 93°C, medium-fine grind. Bloom 30 seconds. The orange zest comes through most clearly in filter brewing. Let it cool before drinking — the two notes (orange and chocolate) balance at lower temperature.
Espresso: 18g in, 36g out, 28–30 seconds at 90°C. African Queen is one of Joro’s best espresso origins. The chocolate body produces excellent crema. As a flat white base, the orange note cuts through milk beautifully.
Cold brew: 75g coarsely ground per 1 litre cold water. 16 hours refrigerated. The orange becomes more pronounced cold. No sweetener needed.
FOUNDER NOTE
The name African Queen is a tribute. Kayanza’s arabica is not a raw material. It is a finished product — an expression of geography, farming knowledge, processing skill, and accumulated investment in quality. It deserves a name that reflects its standing.
Coffee was discovered in Ethiopia.
Which means every cup you’ve ever had traces its roots to a place like Harrar.
Harrar sits in Ethiopia’s eastern highlands, far from the Yirgacheffe and Sidamo regions that built the country’s global reputation. It is drier, more remote. The coffee trees grow semi-wild — dispersed among the farmland rather than planted in organised rows, many of them old heirloom varieties that have been self-seeding in the same land for generations. The natural processing — whole cherries dried in the sun for weeks — creates the wine-like, citrus, and bergamot character that defines the Harrar cup.
Ethio-Jazz opens with bright citrus on the nose. The first sip brings bergamot — floral, slightly aromatic, like the peel of a bergamot orange rather than the fruit itself. The body builds. The finish is long and clean and lingers. Let it cool slightly. The bergamot opens further.
This is what coffee tastes like when it comes from its ancestral home, grown by farmers who know these trees the way their grandparents did, paid a living wage for that knowledge and care.
Living Wage Verified. Harrar, Ethiopia. The origin that started everything.
✔ Single origin · Harrar, Ethiopia
✔ Medium roast · Whole bean · 12oz
✔ Tasting notes: citrus, bergamot, long floral finish
✔ Living Wage Verified
✔ Compostable packaging
✔ From African soil to your cup
Additional Info
ORIGIN: Harrar, Eastern Ethiopia
ALTITUDE: 1,400–2,000 metres
PROCESS: Natural (sun-dried whole cherry)
ROAST: Medium
TASTING NOTES: Citrus, bergamot, floral, wine-like finish
BEST FOR: Pour-over, Aeropress
BREW GUIDE
Pour-over (recommended): 20g coffee, 300ml water at 92–93°C, medium-fine grind. Bloom 30 seconds. Slow, even spiral pour over 2.5–3 minutes. Drink without milk first. Let it cool 2–3 minutes before drinking — the bergamot opens as the temperature drops.
Aeropress: 17g coffee, medium-fine grind, 200ml water at 88°C. 2 minute steep, gentle press. Produces a rich, wine-like concentrated cup.
Avoid French press: natural-processed Harrar can over-extract in full immersion, producing muddiness. Filter methods suit this origin.
FOUNDER NOTE
For Mukurima, sourcing from Ethiopia is personal. His Kenyan roots are inseparable from the continent’s coffee birthplace. Ethio-Jazz is his tribute to the origin that started it all — and the farmers in Harrar’s highlands who have been tending these wild-growing trees for generations.
Some coffee tells you where it’s from.
Kwasa Kwasa tells you who grew it.
Sourced from Twende in the Democratic Republic of Congo — a region that produces some of the world’s most extraordinary arabica, almost entirely unknown outside specialty coffee circles — Kwasa Kwasa is named for the iconic Central African rhythm. It carries that energy in the cup: bright citrus on the nose, a rich chocolate body, and a clean mineral finish that reflects the volcanic soil it was grown in.
The eastern DRC’s highlands sit above Lake Kivu at altitudes exceeding 1,500 metres. The volcanic soil is mineral-rich. The altitude slows cherry maturation and builds complexity. These are the conditions that produce competition-grade coffee. Very few brands source from here. Joro does — because the quality demands it, and because the farmers who grow it deserve to be part of that conversation.
At Joro, every origin is Living Wage Verified. That means the farmers who grew Kwasa Kwasa were paid enough to cover their family’s basic needs — documented, not assumed. In an origin as difficult to source as the DRC, that commitment takes real work. We made it a non-negotiable.
✔ Single origin · DRC / Congo
✔ Medium roast · Whole bean · 12oz
✔ Tasting notes: citrus, dark chocolate, mineral
✔ Living Wage Verified
✔ Compostable packaging
✔ From African soil to your cup
Additional Info
ORIGIN: Twende, Democratic Republic of Congo (DRC)
REGION: Eastern DRC highlands, near Lake Kivu
ALTITUDE: 1,500–2,000 metres
PROCESS: Washed
ROAST: Medium
TASTING NOTES: Citrus, dark chocolate, mineral finish
BEST FOR: Pour-over, cold brew, French press
BREW GUIDE
Pour-over: 20g coffee, 300ml water at 93°C, medium-fine grind. Bloom 30 seconds, pour in 3 stages over 2.5 minutes. Reveals the citrus notes clearly.
Cold brew: 75g coarsely ground per 1 litre cold water. Steep 16–18 hours refrigerated. The chocolate depth develops beautifully in slow extraction.
FOUNDER NOTE
Mukurima Muriuki grew up in Kenya’s coffee country. He started Joro because he knew firsthand that the people who grow the world’s finest coffee are too often the last to benefit from it. Kwasa Kwasa exists because someone decided that should change.
Why Joro Coffee?
🌍 Ethically grown in Africa, roasted in small batches
💰 Farmers earn a verified living wage
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Make it about the farmer
My name is Mukurima Muriuki, I am a second-generation Kenyan coffee farmer who now lives in Los Angeles and co-founder of Joro Coffee.
My grandfather who I am named and under whose tutelage I grew up, used to share shocking stories of life growing up under a dehumanizing colonial rule. According to colonial policy, Africans were meant to provide free labor in the settlers’ farms and were not accorded any education.
After attaining independence and freedom, known in the Kiswahili language as “Uhuru” Africans finally had access to the land once controlled by colonial powers. For the first time, Africans could grow crops like coffee, earn a livelihood, and better their lives.
Today, sadly, most small-scale coffee farmers have yet to taste the true “Uhuru” of their labor. Despite African coffee being one of the most highly sought-after coffees in the world, the farmers do not get a fair share of the market value because the supply chain process is rigged against the farmer.
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