From Mount Elgon to Dubai’s Coffee Bars: Derrick Woniala Brews a Bridge Between Farmers and the World

He grew up surrounded by coffee trees near Uganda’s majestic Mount Elgon — a child of farmers who nurtured each bean with care. Today, Derrick Woniala, known to many online as @dero_de_barista, is brewing much more than coffee behind the bar in Dubai. With a passion rooted in his family’s soil and a mission to make coffee both accessible and meaningful, Derrick is a rising voice in the global specialty coffee scene. At RAW Coffee Company, he’s honing his skills, telling farmers’ stories, and setting his sights on becoming a World Barista Champion. In this exclusive interview with Qahwa World, Derrick opens up about his journey from origin to café, and the future he envisions for Uganda’s coffee culture.

You grew up in a coffee-farming family near Mount Elgon. How has that shaped your relationship with coffee today, especially now that you work on the other end of the value chain as a barista in Dubai?

Growing up in a coffee-farming family has deeply shaped my perspective as a barista. It constantly reminds me that every cup I prepare is a result of so many hands before mine. It pushes me to brew with purpose, passion, and a sense of responsibility — to honor the effort and love that farmers, including my own family, put into growing coffee. That connection also motivates me to continually educate myself so I can serve not just great coffee, but great knowledge to others.

You often say that being a barista is about representing farmers. How do you carry their stories and efforts into your daily work behind the bar?

I carry their story by educating customers — not just about how coffee tastes, but where it comes from and what it takes to produce it. Making great coffee is one part, but helping people understand its journey is what builds deeper appreciation. When more people understand the value of quality coffee, it creates demand, improves pricing, and ultimately supports more farmers. That’s the bigger picture I try to represent behind the bar every day.

With your passion for espresso and V60, how do you choose which brewing method to use when introducing someone new to specialty coffee?

It depends on where someone is in their coffee journey. If they’re completely new, I usually start with espresso-based drinks — especially something sweetened like a latte — to make the experience smooth and enjoyable. Once they’re more curious, I might introduce them to V60. It’s perfect for highlighting flavors and helping people explore the complexity and clarity that specialty coffee can offer.

 You’ve built a strong presence online through your YouTube and Instagram — what message are you most eager to share with your audience through these platforms?

“Coffee Made Simple” — that’s the heart of my content. I want to simplify specialty coffee so that anyone, anywhere, can enjoy or make a good cup without being intimidated. At the same time, I want to show the other side of being a barista — the hard work, the creativity, the love — and build a global coffee community that connects farmers, baristas, and coffee lovers alike.

You currently work at RAW Coffee Company, one of Dubai’s well-known specialty coffee pioneers. What does working at RAW mean to you personally, and how has it shaped your journey as a barista and future coffee entrepreneur?

Working at RAW is more than just a job — it’s a hands-on experience of what I dream of building in the future. Ms. Kim once shared with me that one of her biggest challenges early on was not having enough knowledge about the coffee business. That stuck with me. Being part of RAW gives me real-time education, mentorship, and practical skills that will help shape my journey as a future barista entrepreneur.

 Your dream is to become a green coffee buyer and eventually open your own coffee company in Uganda. What steps are you taking toward that dream, and what impact do you hope to create back home?

My first step was building a global coffee community through my content — connecting with people from different countries and cultures. I believe relationships and education are key in any coffee business. Right now, I’m focusing on learning as much as I can — not just telling farmers to grow Geisha, but being able to taste it with them and explain why it matters. That shared understanding can bring real impact.

What do you think is missing from the coffee scene in Uganda today — and what would your ideal café or roastery offer to the local community?

Uganda is one of the world’s largest coffee exporters, but sadly, most people back home have never experienced a great cup of coffee. That needs to change. My dream is to open a specialty café and roastery that works directly with farmers and focuses on transparency, fair pricing, and education — kind of like a version of RAW Coffee Company in Uganda. I want to bridge the gap between what we grow and what we drink.

You’ve set your sights on becoming a World Barista Champion. What does that title mean to you personally, and what story would you want to tell on that stage?

Becoming a World Barista Champion has always been my dream. For me, it’s not just about the title — it’s about showing that with dedication and community, anything is possible. It would inspire young baristas, especially from coffee-producing countries, to believe in their potential. On that stage, I’d want to share a story that connects farm to cup — one that celebrates the hands, hearts, and hopes behind every bean.