Name: Uganda Rwenzori "Silverback"
Brand: Ember Coffee Co.
SKU: SO-URS-12OZ-WB
Price: 24.25 USD
Availability: InStock

Uganda Rwenzori "Silverback"

Notes of blackberry, caramel, tangy wine

"I almost passed this one up cause I usually go darker, but the blackberry caught me off guard. Makes you want to sit down instead of taking it in the car."

Suzy M. VERIFIED BUYER

Best Used For

Filter

V60

Kalita

Chemex

Siphon

Grind

Whole Bean

Ground

Size

12 oz. ~ 21 cups Price Per Cup: $1.15

BEST VALUE 4 lbs. ~ 115 cups Price Per Cup: $0.78 SAVE 30%+

4 oz. sample ~ 7 cups Price Per Cup: $1.14 LOW RISK

A collaboration of dozens of smallholder farmers in the Rwenzori mountains, where Uganda meets the Democratic Republic of Congo. Cherries are hand-picked at peak ripeness and delivered to the processing station the same day, quality lives in the hours between tree and table. Float-sorted, then spread across raised drying beds for three to five weeks, turned by hand as equatorial sun slowly concentrates fruit sugars around each bean.

SL-34, K7, and Blue Mountain varietals grown at 1,500–1,900 meters in volcanic soil, naturally processed to preserve the sweetness the cherry earned on the branch. Blackberry and dried fruit arrive first, then round caramel warmth, then an unexpected winey tanginess before the cup resolves into something soft and clean. Patient craft from many hands, built for your quietest morning.

Start with a 1:16 ratio, 1 gram of coffee to 16 grams of water. That's the sweet spot for balanced flavor and body. Pour-over and drip stay close to 1:16. Go 1:15 for more richness, or 1:17 for a lighter cup.

French press does well a little stronger at 1:14 to 1:15. AeroPress can go tighter too, around 1:12 to 1:15. Use filtered water, grind fresh, and drink it right after brewing.

Air roasting uses clean, hot air to roast each bean evenly. You get a smoother, cleaner flavor without the bitterness or burnt taste that comes from traditional drum roasting. No hot metal contact means no smoky aftertaste.

It's a gentler process that brings out what's actually in the bean. The origin flavors and nuanced notes that heavy roasting covers up.

100% Specialty Arabica Coffee

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About the Producer

In the shadow of the Rwenzori mountains, where Uganda meets Congo, dozens of smallholder farmers tend plots of less than six acres, coffee growing alongside banana trees and the crops that feed their families.

Each harvest morning, they pick only the ripest cherries and deliver them to the processing station before the day ends. There's knowledge in that urgency: quality lives in the hours between tree and table. At the station, a float bath separates the worthy from the hollow. What passes spreads across raised drying beds, turned by hand for three to five weeks while the equatorial sun slowly concentrates fruit sugars around each bean.

SL-34, K7, Blue Mountain varietals grown between 1,500 and 1,900 meters in volcanic soil. Blackberry and dried fruit arrive first. Then caramel, round and unhurried. Then something winey, almost tangy, before the cup resolves into softness.

About the Coffee

Loading flavor profile...

Light & Bright Dark & Bittersweet

Soft & Subtle Crisp & Bright

Mellow Bold

Blackberry hits first. Not jammy, not syrupy, but fresh, like fruit still warm from the sun. Dried fruit follows and deepens the sweetness without heaviness. Then caramel arrives, round and unhurried, the kind of warmth that makes you slow down mid-sip. Just when you think the cup has settled, a winey lactic tanginess surfaces. Bright, unexpected, almost playful, before everything resolves into something soft and clean. Medium body with a silky finish. A light roast that rewards attention, a cup that unfolds in layers. The kind of morning coffee that makes rushing feel like a waste.

Frequently Asked Questions

It’s all in the roast. While most coffee is drum-roasted, which means the beans are scorched as they come in contact with the hot sides of the metal drum. In contrast, we use superheated air for heat transfer—a method used by less than 1% of roasters worldwide. It delivers smoother, more balanced flavor with zero burnt bitterness.

Our air-roasting process reduces acidity and eliminates that harsh, burnt bitterness found in most coffees. That means no gut-bomb effect, no acid reflux, and no regret after your second cup. Even customers who’ve sworn off coffee come back for Ember.

Crazy fresh. We roast in small batches right here in Minnesota and ship quickly—so your beans haven’t been sitting on a shelf for months losing flavor. You’ll taste the difference the moment you open the bag. Plus we stamp our bags with the roast date, not the "best buy" date. Note: Most coffees actually improve in taste in the two weeks following its roast date. If you receive a bag that was roasted 7-10 days from your date of order, we've likely held it to allow for off-gassing and maximum flavor.

We believe great coffee starts at the source. That’s why we build direct trade relationships with farmers who care as much as we do. Better pay for them, better beans for you, and a whole lot more integrity in your cup.

Yes, yes, and yes. Whether you’re team drip, AeroPress, Chemex, or full-on espresso, Ember’s roasts are engineered to perform across all brew methods without losing flavor, depth, or smoothness.

Because once you taste coffee that’s roasted right, sourced right, and doesn’t wreck your stomach… it’s game over for the grocery store brands and chain coffee shops. Ember becomes the new standard.

Our commitment to transparent pricing

Yes, our coffee costs more. Here's exactly where that money goes-and where it doesn't. Big Coffee charges less by paying farmers poverty wages and cutting corners on quality, then pockets 40% profit. We take 12% profit. The extra you pay goes to farmers and doing things right.

$5.00

to the farmer per bag

Fair wages let farmers invest in quality, sustainability, and their communities.

$0.75

to the farmer per bag

Poverty wages. Big Coffee pockets $6.00 profit instead

Big Coffee pockets more than you think.

The $5 difference in store price isn't our profit-it's their livelihood.

Science-Backed Ingredients

We only use Arabica beans that score 80 or above on the Specialty Coffee Association scale—their standard for exceptional flavor and cleanliness. These tend to be grown at higher elevations and harvested by hand. In our experience, starting with a better bean matters more than anything else we do.

Every lot we roast meets SCA’s rigorous grading system, which evaluates 10 key attributes—like aroma, acidity, balance, and aftertaste. Each batch is cupped, scored, and traceable, ensuring not just quality, but integrity at every step. This isn't marketing fluff—it’s a globally respected benchmark for true specialty coffee. We source, roast, and brew with purpose—so you get a cup you can count on.

We test our coffees for mold before and after roasting. And while we cannot make a medical claim about what that means for you, but a lot of people who have had trouble with other coffees tell us they do fine with ours, and that it doesn't bother their stomachs (especially helpful for folks struggling with GERD).

Specialty-Grade Coffee, Delicious Taste

We only roast the top 5% of beans in the world—carefully selected for clarity, character, and consistency. When you start with exceptional quality, you don't need shortcuts. Every cup begins with a promise: good beans, done right.

We partner with producers who prioritize fair wages, sustainable practices, and long-term relationships. From seed to sip, this coffee is as good for the growers as it is for you. Because doing it right means doing it together.

Air roasting unlocks the bean’s full aroma and complexity—think vibrant notes that actually reflect the origin. It’s a cleaner, more expressive cup that delights your senses from the first inhale to the last warm sip—so you actually taste the coffee's origin and not just the burntness of the roaster drum.

Most roasters use scorching-hot drums that can leave bitter, smoky notes. We air roast with precision and patience—preserving delicate flavors and skipping the scorch. The result? Coffee that’s smooth, never harsh, and always easy on your taste buds.

Air roasting reduces acidity and surface oils, making Ember coffee gentler on digestion. It’s a clean, smooth experience—even black—that doesn’t leave you with jitters or heartburn. Just calm energy and a ritual you can feel good about.

Over

20,000

bags of Ember Coffee sold

and here’s what they’re saying

Subscribe to Ember Coffee
and feel the benefits

Immediately

Your order joins our fresh roast plan—no stale beans, just coffee roasted specifically for you.

In a few days

Freshly roasted beans rest and off-gas, unlocking full flavor, smoothness, and a clean finish.

Within 7 days

Delivered to your door—thoughtfully packed, perfectly timed, and ready to brew your best cup yet.

Coffee Made Thoughtfully

Coffee Quality

Specialty Grade

Unknown Origins

Air Roasted

Low Acidity

Ethically Sourced

Full Traceability

Small Business

The Difference

Rooted in values, roasted with heart, and delivered fresh for real life.

Mass-made with little thought and even less flavor.

Crafted in the North. Shared Nationwide.

Ember Coffee is Born

We opened our Big Lake coffeeshop and roastery and launched our first full production run. Built by family, led by women, and grounded in the values of the North—humble, honest, and quietly exceptional.

Winning Minnesota's Best

We were honored as Gold Winner for Best Coffee, Coffeehouse, and MN-Made Product for THREE years in a row. No gimmicks—just fresh air-roasted coffee, crafted with care and shared by a community that truly feels like home.

20,000 Bags Sold

With over 20,000 bags brewed, Ember continues to grow—without ever growing out of what matters. We roast with purpose, deliver with heart, and help make your mornings more meaningful.