Behind The Brew
How ICED Espresso comes to life.
Every sip begins long before the shot is poured.
On the high slopes of Mount Elgon in Uganda and in the valleys beneath Mount Everest in Nepal, families and communities shape the beans that become ICED Espresso. Their land, their craft, their rhythm — carried in every cup.
Coffee Cherry Picking -Ripe cherries hand-picked by local farmers at peak maturity.
Pulping –Removing the fruit pulp to reveal the coffee beans
Floating & Sorting – Separating the best beans from defects through floating.
Sun Drying – Naturally drying beans under the sun to develop flavor.
Defect Removal – Careful hand-sorting to ensure only premium beans remain.
Farmer Bagging –Packing dried beans for transport to the mill.
Transport to Mill – Carefully delivered to the milling facility.
Milling & Grading – Removing the parchment layer and grading beans by quality.
Hand-Sorting Again – A second quality check for perfection.
Mill Bagging – Packing ready-for-export beans.
Shipping to ICED Espresso – Transport to our roastery for production.
Hand-picked from the finest high-altitude farms, each bean is selected for its exceptional quality and unique flavor profile.
Small -batch roasting with temperature control with 2°F, developing custom profiles for each origin’s characteristics.
Extracted at precisely 200°F with 9 bars of pressure, then perfectly chilled to reveal new dimensions of flavor.
Our Uganda Farmers Stories
Where our story begins
Africa is more than what maps show — vast, vivid, and alive. Our coffee’s home is Uganda, north of Lake Victoria, on the slopes of Mount Elgon in the Sironko and Kapchorwa districts. It’s land, spirit, and craft in every cup.
The Pearl of Africa –
The Landscape at Mount Elgon
Here in Sironko the air hums with warmth and humidity. Green hills roll out in gold and emerald under wide skies. It’s a view you can taste — beauty leaving its mark on your soul.
Looking out with Kapchorwa farmers.
When we visited Kapchorwa, water was scarce. Farmers showed me high ridges where they came from, challenges they live with, and hope in their eyes. From there, the plains stretch north toward Sudan — open skies, open stories, and steps toward something better.
Keeping value with the farmer –Fermenting tank
In many places, selling cherries only gets farmers a fraction of the value. We believe value should stay with those who nurture the land. That’s why we helped build small on-farm washing stations — so farmers can process their coffee, improve quality, and earn fairer pay.
Four hours for your kilo – Grean Beans
From red cherry to dried parchment, farmers hand-pick only the ripest fruits — often in several passes. It takes around four hours of labor to produce just one kilo of green beans. Every moment matters — to them, and to your cup.
Stronger trees, bigger harvests –
Sidelings
Together with Danish experts, we’re helping families plant shade trees and use natural fertilization. A tree that once yielded 800 grams can now give nearly 2,400 grams. Small changes. Real impact.
Hospitality that stays with you
Meals shared under open skies. Warm smiles, simple cooking. Even with little, there is generosity. Their kitchens are grounded in nature, care, and connection. These moments — they linger long after the last sip.
Paying for quality together –
Grading Coffee parchment
We sit down with farmers, grade their parchment together, and reward value. Virtually always above the UCDA reference price. And we make a second payment when the coffee arrives and exceeds expectations. It’s not just trade — it’s recognition.
The power of saving together.
Farmers organise themselves — savings associations, joint decision-making, transparency. With three locks (treasurer, chairman, accountant) and a trusted keeper, they guard their savings. One part becomes loans, one part support in hard times, one part reserve. It strengthens community from within.
