Coffee from Uganda

Uganda is the second largest producer after Ethiopia and the largest exporter of coffee in Africa. The country produces 75% Robusta and 25% Arabica, due to climatic conditions mainly “natural” (cherry-dried) Arabica in the west and “washed” (pulped, fermented and rinsed) Arabica in the north-east and north-west, as well as both types in the south. The best-known regions for high-quality Arabica are the Bugisu and Sebei regions on the slopes of the volcanic Mount Elgon range in the East, the West Nile region in the highlands on the border to Congo and South Sudan in the North West, the Rwenzori Mountains in the West and Kigezi district in the volcanic mountains on the borders of Congo and Rwanda in the South.

Our coffees are “single origin” and “micro lot” coffees – meaning they come from a single area (district/region) or location (village or community). They are hand-picked in several stages to obtain only ripe cherries and then floated in water basins and hand-sorted to eliminate further defects and achieve the best possible quality. They are then spread on raised drying tables to allow for sufficient air circulation and a uniform drying process. Many producers use organic farming methods, partly out of tradition and partly because they don’t have the money to buy artificial fertilizers and pesticides (“organic by default”). Some larger cooperatives have acquired certificates (Fair Trade, Rain Forest Alliance, etc.) but most small farmers and associations cannot afford the costs of certification.

The market for specialty coffees has become an important part of the coffee production Uganda in recent years. Traceable production and individually known producers, sustainable farming practices and high-quality craftsmanship are rewarded accordingly by the international specialty market and offer small farmers the opportunity to achieve significantly higher revenue with the same resources.