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Uganda is the second-largest coffee producer after Ethiopia, and it’s the absolute leader in robusta production. In Uganda, this variety grows natively and was first discovered in the mountains on the border with Kenya around 1860. Now, robusta coffee is cultivated under big shade plants, such as banana trees, at 900-1,200 metres altitude.
Most of Uganda’s robusta coffee is natural, produced using the dry process, but some producers use wet processing. The wet method requires the coffee cherries to ferment in water tanks for 1-2 days. When the fermentation is complete, the coffee is thoroughly washed with clean water and finally dried in the sun or by machine.
Uganda’s coffee is characterised by its herbal notes, spicy taste, and a full-bodied texture.
An excellent variety is the Arabica Uganda Bugisu, the country’s largest export crop. It is cultivated in volcanic soil and harvested exclusively by handpicking. This coffee has a full-bodied texture, with hints of blackcurrant and cherry. It is characterised by chocolate notes with low acidity, with a delicate, slightly earthy aftertaste.
10% arabica 90% robusta
From 60 kg in jute bags (tare 1 kg)
Mainly from October to November
Mainly from November to February
Handpicking
Mainly from November to April
Mombasa (Kenya) and Dar Es Salaam (Tanzania)
3 million bags
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