Trip types
Food and Coffee
You are standing in the place the beans come from.
Uganda and Rwanda grow coffee that sells at a premium in London and New York, and most visitors drink instant while they are there. That is a fixable problem, and fixing it makes a good half day.
Uganda grows robusta natively, which almost nowhere else does, and arabica on the slopes of Mount Elgon around Sipi. Rwanda’s washing stations above Lake Kivu are set up for visitors and will walk you from cherry to cup in a morning. You pick, you pulp, you dry, you roast, and you drink it on the hillside it grew on.
Around that: the tea estates near Fort Portal, which are beautiful in the last hour of light and almost never photographed well. Kampala’s food, which is better and more varied than its reputation. And lodge kitchens growing most of the plate within a few kilometres, where the question worth asking is what is good this week.
What that means in practice
- Arabica on Mount Elgon at Sipi, and native robusta lower down
- A Rwandan washing station above Lake Kivu, cherry to cup in a morning
- The tea estates around Fort Portal, best in the last hour of light
- Lodge kitchens growing most of the plate within a few kilometres
Where it happens
The places this runs
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