Amukka Real Uganda coffee

From the local farmers we get the coffee,haul,grade,roast,grind and package in high quality packages to preserve the best quality of both green and roasted coffee.

Operating as usual

Amukka Real Uganda coffee now takes appointments on their Page. 13/02/2022

Amukka Real Uganda coffee now takes appointments on their Page.

Amukka Real Uganda coffee now takes appointments on their Page.

Amukka Real Uganda coffee now takes appointments on their Page. 13/02/2022

Amukka Real Uganda coffee now takes appointments on their Page.

Amukka Real Uganda coffee now takes appointments on their Page.

Uganda exports record 5 million coffee bags, earns $494 million 04/08/2020

Uganda exports record 5 million coffee bags, earns $494 million

Ugandan Arabica coffee has proved to be the best and stands to serve the purpose to many expert coffee consumers worldwide.

At Amukka Real coffee, we deliberately work closely with the farmers to make sure that consumers get the best product (ORGANIC FARMING). Harvesting ready and red cherries, proper drying, and storage are other important keys to good quality cup.

Contact us for more information and a one day tour(working) with farmers in Elgon, Bulambuli and Kapchorwa areas.

Contact: Amukka [email protected]| [email protected]
Phone: +256 392001508| +256 783290407| +256 775095398

Uganda exports record 5 million coffee bags, earns $494 million Kampala, Uganda | THE INDEPENDENT | Uganda strengthened her position as Africa’s top coffee exporter with a record 5.06 million (60kg) bags in the financial year 2019/20. All indications are that Uganda could also overtake Ethiopia as Africa’s top coffee producer. Export earnings also reached an...

Photos from Amukka Real Uganda coffee's post 08/05/2020

Coffee roasting is done in four ways, but here we consider majorly two of them during our product preparation, the medium and medium-dark roasts. The medium roast is higher in Caffeine and the latter comprises of a bitterly taste but great with an addition of milk/cream. Cup tasting is best for those that intend to start drinking coffee. At Amukka Real Coffee, we wish you many great moments with a sip of our mountain/Arabica blends of naturally and wet processed coffee.
It is great to consider a cup of coffee before exercising as this will keep you alert plus focused for some good minutes or hours. Keep safe and kick obesity/fat belly during this lock-down.
Contact us for orders and deliveries around Entebbe, Kampala and Jinja areas on the numbers below.

1. Entebbe and Kampala areas;
Telephone; - 039 2001508
Mobile; - 0783290407/ 0775095398
2. Jinja areas;
Mobile; - 0781150745


And contact us us for more coffee deliveries around Entebbe and Kampala on 0783290407/0775095398.

Local Flavours, Jinja

Get high quality coffee from Amukka Real Coffee delivered right from Local Flavours Jinja shop to your doorstep with Bodabee. For example: Ground medium to dark roast 250g for 12.000UGX

In need for high nutritious porridge for breakfast? Buy various millet products from Cari Innovation all from Local Flavours delivered by BodaBe. Prices between 6000-8000UGX. (Only in Jinja and surrounding areas)

, Stay safe.

Photos from Amukka Real Uganda coffee's post 01/02/2020

OE business class students from Denmark have so much helped us in quality and quantity improvement of Amukka Real Coffee production. Packaging is also done in such a responsible manner.

We have different types of roasts, ground and packages to suit all customers’ needs.

Photos from Amukka Real Uganda coffee's post 16/01/2020

Find us at our stores/shops in both Jinja and Entebbe. We have packages of both light and dark roasts.
Gift a friend or family member with a nice wrapped-up Coffee in this African kitengi textile.
There are different sizes to fit your desires like 250g and 500g.

Photos from Amukka Real Uganda coffee's post 30/12/2019

As the year 2019 comes to an end, we bring you a brief journey through which our business drew an admiration and inspiration to interact plus work with the farmers in order to ensure quality management.
Amukka Real Coffee Ltd has walked all through from 2015 at a slow but steady growth and has achieved roughly 80%-90% of the level of quality assurance to our customers. The quality is ensured all the way from putting a Coffee bean in the seedbed to the final cup.
The company majorly deals in Arabica Coffee varieties but currently blending the two main ones.

We will continue to give a lot updates on this on this journey to our lovely customers all throughout.

Through imaginations and demands, we draw our inspiration to prosperity...



Hand Coffee PulpingMachine #PBAC


The 10 Stages of Roasting Coffee

1. Green: The beans will retain their virgin green essence, even as they start to heat.
2.Yellow: The color will become yellowish, and the beans will emit a grassy odor.
3.Steam: Steam will rise from the beans. This is the water inside the beans evaporating.
4.First Crack (Cinnamon Roast): Here’s where the real roasting begins. Sugars inside the beans caramelize, and a cracking sound is heard, like the sound of popcorn popping.
5.City Roast: Following the first crack, the beans have reached City Roast, the minimum level of roast acceptable for most people’s grinding and brewing tastes.
6.City Plus Roast: With further caramelization of sugars and the migration of oils, the beans swell in size and reach City Plus Roast. This is a popular and common level of roast to use.
7.Full City Roast: Beyond the limits of City Plus is the Full City, an even darker roast that takes the beans to the verge of a second cracking.
8.Second Crack (Full City Plus Roast): The beans undergo a second, more violent cracking and enter Full City Plus. This roast will reveal even more layers of intensity to the flavor.
9.Dark Roast (French Roast): The smoke will become pungent, the sugars will burn as much as they can without ruining the flavor, and the beans overall structure will break down. This is the utmost limit of roasting within the confines of good flavor.
9.Burn: If you haven’t stopped roasting by this point, the smell will go from pungent to terrible, and the beans will burn.


The semi-washed method is exactly what it sounds like. This is a more modern, hybrid method, combining aspects of both the washed and unwashed methods. First, machines remove the outer skins and the beans are exposed to dry in the sun. Once the drying process is complete, farmers store the seeds for about 24 hours and then dry them.


Unwashed Coffee(Methods of Processing Coffee)

Known as “natural coffee processing” or the “dry process,” this is the oldest preparation method, and has been in use for hundreds of years. Farmers then place coffee cherries on a flat surface where they are then washed dried in the sun. This process normally takes about 2-6 weeks, and the beans are raked and rotated so that they roast evenly.

Once the seeds have dried, they are then removed from the cherry. The removal of the seeds is the most difficult step in this method because it’s difficult to perform and control. However, coffee producers around the world use this method more often because this strategy is slightly easier than the washing method.

This method is most popular in locations with low humidity, low rainfall, or an undependable access to water.


Washed Coffee (Methods of Processing Coffee)

Also known as the “wet process,” the coffee cherry is pulped by a machine, removing the red or yellow outer skin of the cherry. Once this is done, the seeds with their mucilage (the gummy, pasty, substance that surrounds the seeds and gives coffee its sweet flavor) are then fermented in water for 1-2 days, or sometimes longer.

Fermentation releases the sugars and amino acids within the mucilage layer. This is what creates the delicious flavor of the coffee. How long the fermentation process is affects how much the mucilage layer breaks down and how strong the flavor of the coffee can be.

Of all the coffee processing methods, the washing method is the most common and often produces the highest quality coffee. However, it requires a lot of skill and water in order to perform correctly. Some of the world’s finest (and often most expensive) coffees are created through this process.


What coffee means to locals in Bugisu Region


Butandiga , Coffee tourism


Join us , for more about coffee


Coffee Tour


1. Visit Coffee Hulling Plant.
2. Visit Coffee plantation,
3. Carry out picking of coffee cherries,
4. Carry out pulping of coffee cherries,
5. Carry coffee fermentation (to remove mucilage ),
6. Carry coffee washing and drying process,
7. Roast and make a cup of coffee locally ,


Coffee Drying process


How to make Cappuccino coffee at home.

1.Take a cup add sugar and coffee add few drops of water
2. Beat it until creamy texture
3.Take a pan add 2cup of milk &1cup of water
4.Boil it
5.Add 1spoon of beated coffee &pour milk on it
6.Sprinkle drinking Coca &enjoy


Landscape of Coffee farm in Bugisu coffee region


Coffee Beans Growing On Tree


The coffee tree is a genus of flowering plants whose seeds, called coffee beans, are used to make various coffee beverages and products. Coffee is made from the roasted seeds of the genus Coffee, and is brought from plant to cup via a complex process.


Close up of cherry coffee beans on the branch of coffee plant before harvesting


It's all about coffee

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Hand Coffee PulpingMachine #PBAC



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