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 and washed) 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 Kapchorwa districts on the slopes of the volcanic Mount Elgon range in the East, Kasese district in the Rwenzori Mountains, Kigezi district in the volcanic mountains on the borders of Congo and Rwanda and the West Nile district in the highlands on the border to Congo and South Sudan

Our coffees are “single origin” and “micro lot ” coffees – meaning they come from a single location (village or community) or from a single farmer. They are hand-picked in several stages to obtain only ripe cherries and then floated in water basins and hand-sorted on drying tables to eliminate further defects and achieve the best possible quality. 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 cooperatives have acquired certificates (Fair Trade, UTZ, etc.) but most small farmers 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.