Nafeesa Esmail

Dried Fruit. Spice. Strawberry. Chewy.

All the caffeine. All the flavour. 

Expect rich dried fruit, chewy, spicy, and a hint of strawberry in every cup of our specialty Robusta/Canephora, sourced directly from Nafeesa Esmail’s farm in Mukono, Uganda. With a medium to dark roast to unlock a deeply comforting and deliciously moreish profile, it shines best as a big, chewy espresso or a full-bodied filter brew.

What's the secret to these unforgettable flavours? This lies in Nafeesa’s expertise as a conservation scientist and founder of ASISI Coffee. By growing the coffee under the shade of an indigenous forest and using a mosto aerobic natural method, Nafeesa perfectly balances nature conservation with craft to bring out its remarkably sweet and complex flavour.

Produced by Nafeesa Esmail in the Mukono region of Uganda, this coffee offers a unique look at the potential of the Robusta varietal. Processed using the mosto aerobic natural method, this lot highlights the innovative techniques currently shaping the specialty sector. While traditional Robusta is often associated with bold, earthy profiles, modern processing methods like those detailed in our processing methods explainer can significantly influence the final cup, often introducing unexpected complexity.

Roasted by Girls Who Grind Coffee, this selection presents a profile defined by dried fruit, spice, strawberry, and a chewy mouthfeel. When evaluating such distinct characteristics, it can be helpful to reference our flavor wheel to better categorize these nuanced sensations. As the specialty industry continues to explore the diverse applications of Robusta, this coffee stands as a compelling example of how careful cultivation and experimental processing can redefine expectations for the species.