Uganda is the second largest coffee producer after Ethiopia and it’s the absolute leader in the cultivation of Robusta. In Uganda this variety grows natively for ages and it was first discovered in the mountains on the border of Kenya around 1860. Still nowadays Robusta coffee is cultivated under big shade plants, as banana trees, at 900-1200 metres altitude.
Most of Uganda’s Robusta coffee is natural, produced using the dry process, but another part of the product is processed by the wet method. The wet method requires the fermentation of coffee cherries in big water tanks for 1-2 days; when the fermentation is complete, the coffee is thoroughly washed with clean water and finally coffee beans are dried in the sun or by machine. Uganda’s coffee is characterized by its herbal notes, a spicy taste and a full-bodied texture.
An excellent variety is the Arabica Uganda Bugisu, the largest export crop of this country. It is cultivated in volcanic soils and totally harvested through handpicking. Coffee has a full-bodied texture, with hints of blackcurrant and cherry. It is characterized by chocolate notes, with a soft acidity and its aftertaste is really delicate and slightly earthy.
|BOTANICAL CLASSIFICATION||10% Arabica 90% Robusta|
|BAGS||From 60 kg in jute bags (tare 1 kg)|
|BLOOMING||Mainly from October to November|
|HARVESTING||Mainly from November to February|
|EXPORTATION||Mainly from November to April|
|BOARDING PORTS||Mombasa (Kenya) e Dar Es Salaam (Tanzania)|
|PRODUCTION||3 million of bags|