Masaka, Uganda | THE INDEPENDENT | Greater Masaka Coffee Farmers’ Cooperative has ventured into coffee roasting to promoting the indigenous cash crop and improve their incomes. Coffee roasting, encompasses a heat process that turns green coffee beans into fragrant, dark brown beans. After roasting, the crunchy beans are then ready to be ground and brewed.
The latest brand of locally roasted ground coffee named Masaka Roasted and Grounded Robusta Coffee has been unveiled during the cooperative’s exhibition held at Maria flo hotel in Masaka town at the weekend.
Reverend Father Peter Paul Kibuuka, the cooperative’s projects director says that they were driven by the urge for value addition in the coffee chain through which they would eventually address its underutilization and improve the earnings for local farmers.