Pure Vilo Holdings Ltd is the leading exporter of produce and coffee with offices in Australia and Uganda. Uganda Coffee is one of the most sought-after coffee on the international market. This Coffee demand has kept Coffee as the leading commodity in the Uganda economy. As Pure Vilo Holdings recently known as All Africa Exports PTY Ltd, we provide Uganda’s two main types of coffee: – Arabica and Robusta. Vilo Coffee is of top-notch quality and organic. In Uganda, smallholders intercrop their coffee trees with traditional food crops, usually utilizing the shade of banana trees and other shade trees. In these self-sustaining conditions, coffee is left to grow naturally, flowering on average twice a year.
As Pure Vilo Holdings, we choose to export Ugandan coffees basing on the company’s ability to work with the smallholder farmers to improve the quality of the production and processing. We provide full responsibility of every lot back to the individual farmers that supplied coffee into the lot. And because of the nature of our business, we believe Vilo coffees thoughtout the season are some of the best to ever come out of Uganda.
Uganda has always been famous for its Robusta coffee, an indigenous species that still grow wild in the country’s rainforests. As a company, we export Ugandan coming from three regions: Mount Elgon in the east, the Rwenzori Mountains in the southwest, and West Nile in the northwest. Each origin is unique, with different coffee profiles and production methods.
We export the following varieties of coffee;
Arabica Ground Coffee is usually an Omni grind which is perfect for use in coffee making equipment including French Press/cafetieres, filter coffee machines, stovetop coffee makers and most traditional espresso coffee machines. Arabica Coffee Beans, on the other hand, these are often considered superior in taste and tends to have a smoother, sweeter taste, with flavour notes of chocolate and sugar. They often also have hints of fruits or berries.
Flavours:
- For Dark Coffee Roasts: We use a temperature between 464°F – 482°F for a dark roast. There are visible oils on dark roast beans. Typically, you cannot taste any origin flavors in a dark roast, just the effects the roasting process has on that type of coffee bean. Dark roasts have sweeter flavors because the sugars in the coffee beans have time to caramelize. The longer roasting process helps it to develop a richer flavor and full body, which often leads to it having a buttery finish. They also have the least acidity of all coffee roasts.
- Medium Coffee Roasts: We roast Medium coffee at an internal temperature of 410°F-428°F. This is after the first crack and just before the second one occurs. They have a little bit more body than a light roast and less acidity. Medium roasts are what the average American coffee drinker is used to. These roasts are considered to have balanced flavors. The acidity and body of a medium roast can vary but are usually somewhere in the middle. Some examples of medium roasts are House blend, Breakfast roast, and American.
In conclusion, we suggest, if you are looking to stretch your coffee boundaries, try one of our Vilo Coffee. Brew and consume it as per the instructions and take a flavour journey through the origin from Uganda.