The Dude

Farm / Producer Info

Agri Evolve operates at the foothills and high slopes of the Rwenzori Mountains, supporting between 300–500 smallholder farms per lot, each farming around 1–2 acres. With 80 permanent staff and seasonal teams during harvest (September–January), the organisation plays a vital role in stabilising income and improving quality across the region.

The project’s roots trace back to the early 2010s when friends Johnny Rowland and James Wilkinson moved to Uganda, inspired by stories of community development work told by Johnny’s parents. While working with a local development centre, the pair became aware of the systemic challenges farmers faced: low prices, limited infrastructure, and a lack of processing knowledge.

Their early efforts laid the foundation for Agri Evolve, with Johnny now serving as Managing Director. James later returned to the UK, where he founded Omwani in 2018—an importing company dedicated to supporting East African coffee producers. The partnership between Omwani and Agri Evolve continues to strengthen the region’s global presence in specialty coffee.

Process Info

Processing Method: Natural Extended Fermentation

Grown at 1300–2000 m.a.s.l, cherries are handpicked during peak ripeness and processed using Agri Evolve’s refined Natural Extended Fermentation technique. While exact procedural timeframes vary by lot, the approach focuses on:

Step 1 – Cherry Selection

• Careful hand-sorting of ripe cherries

• Removal of floaters and defects

Step 2 – Extended Natural Fermentation

• Cherries are dried whole with controlled, extended fermentation periods

• Fermentation enhances tropical fruit notes and layered sweetness

Step 3 – Drying

• Sun-dried in raised or protected environments within the Rwenzori region

• Monitored to ensure stable moisture (around 10–11%) and flavour clarity

This method results in a cup profile that is bold, fruit-driven, and characteristically Ugandan—rich, juicy, and unmistakably expressive.

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes