For us, robusta and arabica are equal partners, and in Krafti they merge seamlessly together. Guatemalan arabica brings freshness and sweetness while being complemented by a naturally processed Ugandan robusta with a soft but earthy touch. Thick, full-bodied, and cocoa-like, Krafti works as a strong and interesting espresso or as a base for a coffee and milk drink.
The robusta component comes from Ankole Coffee Producers Cooperative Union Ltd (ACPCU) in the mountainous region of Bunyaraguru and Katerera in southwestern Uganda. The cooperative focuses on enabling both ecological and socially sustainable coffee cultivation by building and renovating community facilities, planting additional food plants in the area to shade coffee crops, and developing the efficiency of organic farming by composting banana leaves and controlling pests with chili.
Krafti’s arabica, on the other hand, comes from the El Quiché region of Guatemala. The small farmers in the area are mainly descendants of the Mayan peoples and coffee is traditionally grown on family farms. During the Guatemalan civil war, the El Quiché region suffered badly, but today it is full of sustainable agriculture and high-quality coffee cultivation that have led to a steady income and provided a sustainable foundation for future generations.
Origin: Uganda, Bushenyi, lounais-Uganda, Ankole Coffee Producers Coop. Union Ltd Guatemala, El Quiché, Santa Maria Nebaj, Cooperativa Las Pilas
Varieties: Robusta 50% - Canephora
Arabica 50% - Typica, Bourbon, Catuai, Pache
Processing: Natural robusta, Washed arabica
Roast level: tumma (4/5)