Explore the birthplace of coffee

Get to know the best coffee origins in Africa

The treasures of the origin

Africa is the birthplace of coffee. From the forests of East Africa, coffee spread all around the world.

Today the continent is famous for being home to some of the best coffee origins world wide: Yirgacheffe in Ethiopia, Kapchorwa in Uganda, Kivu in the DRC, the hills of Rwanda and Burundi. These are just a few examples.

The region is the home of both Arabica and Robusta. The mineral rich African soil, often volcanic, the high altitudes and a favourable climate, all provide perfect conditions for a variety of rich coffee experiences.

Being based in Uganda we are perfectly located to source the best coffee Africa can offer.

Join our hunt for the treasures of the origin!

The seven origin countries

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(Click the maps to learn more.)

Coffee, colonialism and slavery:

The history of coffee in three simple steps

1. From the wild to Europe

Growing wild in the forests of eastern Africa, coffee was taken to Yemen where it first was commercialised. From the port of Mocha, a vibrant trade with Europe emerged.

As coffee was a valuable product, it was strongly protected. But eventually some coffee seeds was stolen and taken to Europe.

From there, the long journey around the globe starts.

2. The New World

As colonialism spread around the globe, the European colonisers brought the coffee plants along.

The Dutch started plantations on Java and Ceylon, the French and English brought coffee to Central America. 

The trade grew, and labour was needed. Slavery became a cheap and effective solution.

Soon, a stolen product was grown by stolen people. All from the same homeland: Africa.

3. Back to Africa

In the 19th century - after decades of slave trade - Africa was the next frontier of colonisation.

The coffee plant, born in the forests of Africa, was brought back to its birthplace. Now for commercial growing.

The valuable crop was exported to Europe, with limited benefits for the local population.  

Not much has changed

Colonialism is fortunately over. Same with slavery.

But in the coffee industry, the structures of the colonial age still persist, making it one of the most striking examples of systemic global inequality and unfairness.

A lot of money is made by companies far away from where the coffee grows.

While the coffee producers remain poor.

The result? Every cup of coffee we consume increases global inequality.

The lion's share should go to those who grow the coffee

For coffee to benefit the producing countries, value addition has to be done at source.

No more export of raw materials.

Introducing Lion's Share Certified

Lion's Share Certified is our conceptual certification for value addition at source.

To be certified, at least 50% of the final price of the coffee has to go to the country of origin.

For coffee without the bitter aftertaste of exploitation.

Let's finally eliminate the colonial structures of the coffee industry.

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Choose a better coffee

You get the best coffee, directly from the birthplace. The birthplace gets to benefit from your choice.

100% African

Directly from the birthplace of coffee

4X More Impact

Where it's needed the most

Detailed Impact Reports

See the precise impact of your coffee consumption

Only The Best

From the continent's best farmers

Directly from the farmer

Usually, coffee goes through a long chain of middlemen before  finally reaching the consumer. Not all of them care too much about quality. Nor about the farmers.

Wild buys all our coffee directly from the farmer. No middlemen.

This allows us to have a close relationship with them, where we can focus on improving quality, sustainability and how to make a better livelihood from coffee.

We love to discuss new and innovative processing techniques with our farmers. Expect to find honey processed, anaerobic and aerobic coffees in your monthly coffee box.

The freshest coffee on the market

Coffee exported as raw, "green" coffee takes months to reach the destination. It is not unlikely to take up to six months from the time of harvest until it reaches the roastery.

After roasting, it takes additional weeks or months in storage and on shop shelves before it's finally purchased and can be brewed.

Wild coffee is purchased directly after harvest, and takes only a few days to reach our roastery.

After roasting, the coffee is instantly shipped to our customers.

No warehouse. No supermarket shelves.

Only the freshest coffee. Fully processed and roasted at source.

The seven coffee origin countries

Learn what makes them unique

Uganda

The Pearl of Africa

The rising star

An emerald jungle sprinkled with a constellation of rivers and lakes. The source of the mighty river Nile. A green ocean of wavy hills interrupted by golden sheets of savannah where wildlife thrives.

No wonder Winston Churchill gave Uganda the title "The Pearl of Africa".

Uganda is a tropical paradise surrounded by high mountains, where coffee of great quality can be found. Both strong Robusta and mild Arabica varieties are grown here. Typically sweet tasting, with notes of blackberries and a vibrant acidity.

Despite a troubled history of exploitation and wars, today Uganda is rising up as a specialty coffee producer thanks to brilliant farmers that are working on innovative process to get the best from their coffee beans.

The Pearl of Africa is Wild's home base: an ideal location among the best coffee origins of Africa.

Uganda is also one of the least developed nations in the world, making the potential for the impact of our business significant.

 
 

Biira and Efraim

A love story involving this wonderful couple and their coffee farm. Biira and Efraim put a lot of devotion and passion into growing their coffee.

The result is a wonderful natural processed Arabica that brings the notes of the mineral rich soil of the Rwenzoris; "The mountains of the moon".

 
 

Joel Kaburu

A tourist guide who followed his dream and became a passionate coffee farmer, today Joel is one of the most ambitious farmers on Mt Elgon.

His little farm is a hub to test new ways to process coffee. Honey processed, aerobic and anaerobic fermentation etc: coffee processing has no secret for Joel.

 
 

Olive Kishero

Olive is one of the most experienced and passionate coffee farmers on Mt Elgon.

Growing up on a coffee farm, learning all about coffee as a child, Olive's coffee is just like her: a reliable and vibrant products, the result of years of improvement, expertise and heritage.