Clarke Farm

In 2023, DRWakefield began working with Clarke Farm in Uganda. The farm was founded by Ian Clarke, an Irish-Ugandan doctor who has lived in the country for over 35 years and turned to coffee farming in more recent years. Located in Kitumba near Fort Portal in Western Uganda, Clarke Farm focuses primarily on Robusta coffee, with smaller volumes of Arabica. Ian’s goal is to improve the Ugandan coffee sector by raising quality standards and, in turn, increasing the prices farmers can achieve for their coffee, helping to improve livelihoods across the country.
Clarke Farm operates as both a commercial processing hub and a model farm. Its facilities act as a collection centre for surrounding producers and demonstrate good agricultural and processing practices, encouraging neighbouring farmers to adopt higher standards. During the Robusta harvest season, the farm employs around 600 local people, providing vital seasonal income. Clarke Farm also works with a network of trained farmers and agents in the nearby Rwenzori Mountain foothills to source high-quality Arabica. Only floated cherries, with low-density fruit removed, are accepted. Although this practice is not yet common in Uganda, Clarke Farm pays a higher price for these better-quality cherries, creating an incentive for farmers to improve both yield and cup quality.

Clarke Farm is managed with a strong focus on environmental responsibility and long-term sustainability. The farm integrates agroforestry throughout its coffee fields, aiming for around 30% shade cover to protect soil health, regulate microclimates, and encourage biodiversity. Hundreds of acres of trees, including both indigenous species and eucalyptus, have been planted to create small forest areas and protect natural habitats.
Waterways on the farm are preserved with vegetative buffer zones made up of bamboo, palms and indigenous trees to protect water quality and support wildlife corridors. While not certified organic, Clarke Farm works to minimise the use of herbicides and artificial fertilisers by producing compost from coffee pulp and plant waste, often enhanced with biochar. These practices improve soil fertility, increase carbon sequestration and reduce reliance on chemical inputs.

Clarke Farm produces high-quality washed Robusta coffee, grown across approximately 700 acres, with only a small portion planted to Arabica. Their washed Robusta typically scores around 80–82 points on the cupping table and is known for its rich body and good acidity. Harvesting takes place mainly from November to March, with a smaller fly crop in June. Cherries are selectively hand-picked at peak ripeness to ensure consistent quality.
Coffee is wet-processed by pulping ripe cherries, fermenting them overnight and drying them slowly on raised beds. It is then stored as parchment before being hulled and graded.

Suitable for all brewing methods