Sale Price:
$22.00
Original Price:
$24.00
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.
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.
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