Ugandan Coffee

Uganda, like Ethiopia, has a significant place in the history of coffee. The country is the origin of the robusta coffee plant, which grows natively near Lake Victoria and in the wilds around the Kampala forest. Coffee is also the top export crop in Uganda, making it a vital part of the country's economy. As a result, coffee holds a significant place in Ugandan culture, especially among its growers. 

In this country's coffee profile, we at Mystic Monk Coffee will discuss everything there is to know about Ugandan coffee. Below, you'll learn about its history, farming operations, and unique flavors. For those who want to discover where the best coffees of every country come from, read on and learn. 

History of Coffee in Uganda

Robusta plants have consistently grown indigenously in Uganda and have been a part of many ceremonies and celebrations within Ugandan culture. Arabica was first introduced to the country in the 1900s through Ethiopia. The two plants were used in varied amounts by different farms for years, which continues to this day.

Through the 20th century, the coffee industry became a significant export crop, driving economic growth, yet it also experienced significant changes. In the late 1980s, the National Resistance Movement took over the government and reformed the industry. Efforts were made to improve production and profits for the country and its farmers, yet it experienced many challenges and lower international prices. 

In the 1990s, the country exited the International Coffee Organization. It formed the Uganda Coffee Development Authority (UCDA), which was meant to help liberalize the coffee industry and ensure the sale of robustaand arabica coffee at better prices than those provided by the ICO. 

From the early 2000s to today, Ugandan coffee farmers have experienced further difficulties, including fluctuations in market prices and the spread of coffee-wilt disease. Despite setbacks, Uganda is the 6th highest coffee producer, making it one of the world's most influential and well-recognized coffee countries. 

Coffee Growing Regions

Uganda splits its primary growing regions between its Arabica and Robusta growing areas. For Arabica plants, most production occurs in the country's southeast, northwest, and southwest parts, including the Rwenzori Mountains, Mount Elgon, and the West Nile. 

On the other hand, robust production occurs in areas with much lower elevations, usually near the central areas of the country. Robusta largely grows wildly throughout the country, making it slightly more dominant than Arabica. 

Varieties of Coffee Beans

Uganda grows Arabica and Robusta coffee beans, each offering distinct flavor profiles. Robusta beans, grown at lower altitudes, provide a strong, full-bodied flavor with a higher caffeine content. Arabica beans, cultivated in high-altitude regions, are known for their mild and aromatic qualities. 

Growers may use Bourbon and various Typica varietals to produce what is either called “Bugisu” or “Sipi Falls,” a coffee named after the local people or famous landmarks in their respective region. It's considered a unique variety among Ugandan coffees, with its distinctive flavor profile. 

Cultivation and Harvesting Practices

Between May and September, Ugandan coffee farmers pick cherries or strip away whole branches. The first process is more meticulous and ensures the highest number of quality beans, while the second method is faster but may yield less overall as it removes ripe and unripe cherries from the trees. In either case, the cherries are then de-pulped and prepared for processing. 

Processing Methods

Ugandan coffee producers then take the de-pulped beans and put them through one of two processing methods: washed or dry. With dry processing, the beans are simply placed to dry under the sun for weeks until their moisture is reduced so they are ready for roasting and consumption. The washed process involves fermenting and washing the beans in water, then drying until ready for shipment. 

Both processes greatly affect how the beans taste once they're finally brewed. The washed method leads the beans to have a clean, bright acidity, while drying processing produces a more tart, wine-like acidity and fruitier flavors. 

Flavor Profiles of Ugandan Coffee 

Ugandan Robusta coffee is known to have lower acidity and a strong, bold, bitter taste. On the other hand, Ugandan Arabica has more of the wine-like acidity found in many East African coffees, along with notes of sweet chocolate and a rich, full-bodied texture. Moreover, Bugisu coffee has a much cleaner mouth-feel and clearer flavor than other Ugandan varieties, making it an impressive specialty coffee to try. 

Famous Coffee Brands and Cooperatives

Among the best and most authentic Ugandan coffee brands are Gorilla Highlands, Sasa Coffee, Zicofe, and NUCAFE. They're all known to produce excellent cups, and their businesses produce quality coffee through fair-trade and sustainable practices.

In addition, cooperatives like the Kibinge Coffee Farmers' Co-operative Society, UCFA, and the Gumutindo Coffee Cooperative work together to support thousands of small-scale farmers across Uganda. They provide valuable resources and training to promote better and more effective farming practices and ensure farmers get a decent price for their crops by enforcing fair trade practices.

These brands and organizations directly and indirectly work toward sustaining the Ugandan coffee industry into the future. 

Challenges and Sustainability Efforts

The Ugandan coffee industry faces many challenges, from high transportation costs due to poor infrastructure and a considerable lack of investment. There is also the potential issue of younger generations seeking high-paying jobs in urban areas of the country, with very few seeking to become part of the coffee industry. 

Additionally, climate change is heavily affecting growth patterns, making it difficult for coffee farmers to grow their crops and obtain a viable yield. There are also more significant levels of industrialization and population growth throughout the country, reducing land availability.

To address these issues, organizations are making significant efforts toward sustainability and innovation. Their initiatives include promoting more women and youth-led farming programs, training in organic farming practices, and developing more hybrid and disease-resistant coffee varieties, just to name a few. Altogether, these efforts aim to secure a sustainable future for Ugandan coffee.

Conclusion

Ugandan coffee is among some of the best available from East Africa and is arguably where you'll get some of the closest varieties to the original coffee bean (aside from Ethiopian coffee). Seek out a Ugandan robusta for a bold, strong cup or a nice Bugisu for a milder and sweeter experience. Either way, you're sure to get the best that Uganda's coffee industry has to offer. 

You can also find various delicious coffees at Mystic Monk Coffee. Our artisans work tirelessly to create our range of light and dark roasts, specialty flavored coffees, and delectable single-origin coffees. You will find your new favorite at Mystic Monk Coffee, whether as grounds or whole beans. Browse our selection today!