Known as the Pearl of Africa, Uganda is famous for its stunning natural beauty and Africa's largest lake, Lake Victoria. But this East African country is fast gaining recognition for another commodity – Uganda coffee. Why? It's basically Mother Nature's coffee lab. This country boasts perfect growing conditions for high-quality coffee beans.
Known as the Pearl of Africa, Uganda is famous for its stunning natural beauty and Africa’s largest lake, Lake Victoria. But this East African country is fast gaining recognition for another commodity – Uganda coffee. Why? It’s basically Mother Nature’s coffee lab. This country boasts perfect growing conditions for high-quality coffee beans.
Today, I’m diving deep into the world of Ugandan coffee. I hope you’ll understand more about this emerging origin by the end of this exploration. It might leave you wondering why you’ve been sleeping on these beans for so long!
Overview: Uganda Coffee
As someone who sources coffee from various origins, I can say that Uganda is a dark horse. This country is second only to Ethiopia in Africa’s coffee production. Yet few people know about Uganda coffee.
While Brazilian, Vietnamese and Indonesian coffee lead, Uganda has been quietly perfecting its craft. Over time, it has come to produce a smooth, bold Robusta with a ton of personality. And here’s where this country stands out. You see, most growing regions are one-trick ponies. But Uganda? It flexes with both Arabica and Robusta. Uniquely, the country’s geographical and climatic conditions support both species.
Most of Uganda’s coffee comes from about 500,000 smallholder farmers. They practice age-old cultivation techniques and are embracing sustainable coffee farming. RainForest Alliance-approved practices, organic coffee and shade-growing are becoming common. Notably, these folks are also experimenting with coffee processing methods.
Primarily, farmers here use the natural or dry process method. This treatment gives the beans a fuller body and fruitier flavor, much like Ethiopian coffee.
But this is slowly changing. Some farmers are adopting the washed method. This change has introduced brighter and cleaner coffee profiles to this country’s offering.
A Brief History of Coffee in Uganda
Long before the arrival of the Europeans, the Baganda people were living their best coffee lives. But, not how you’d expect. They didn’t brew, but snacked on whole Robusta cherries! They also used these cherries as medicine and in key ceremonies.
But the real glow-up happened in the 1910s. British settlers started massive plantations in Entebbe. These settlers knew well enough to grow Arabica in the mountainous regions and indigenous Robusta in the lowlands.
Fast forward to the 1970s, when Uganda’s coffee scene boomed and busted. In 1975, frost devastated Brazil’s crop. This allowed Uganda to shine. It kick-started the country’s dominance in global coffee marketplaces.
However, during this period, farmers also faced mismanagement and economic instability. Not to mention the sheer terror of Idi Amin’s regime.
As a result, coffee production declined. To add insult to injury, throughout the 1980s, smugglers sold much of Uganda’s coffee to neighboring Kenya for better prices. This hindered official exports and, in turn, revenue generation.
But the 1990s brought the comeback story we were all waiting for. In 1991, the government established the Uganda Coffee Development Authority (UCDA). Its job was to regulate and promote the coffee sector.
Consequently, Uganda’s coffee industry bounced back. By 1996, total production had risen to an all-time high of 4.2 million 60-kilogram bags. But then the 2000s saw fluctuations in coffee production due to diseases.
Thankfully, things got better. Uganda now ranks eighth in total production worldwide and third in Robusta exports. Moreover, coffee exports reached 6.35 million 60-kilogram bags in 2023/2024, the second highest on record.
Uganda Coffee Production Today
Today, Uganda’s coffee game remains strong. According to the UCDA, annual coffee exports account for 60 percent of revenues from the country’s total export of goods. Approximately 20 percent of the population also derives a livelihood from the crop.
Traditionally, Robusta dominates Uganda coffee production. This variety is more resilient to diseases and adverse weather. However, there has been a significant shift towards Arabica production. Bugisu Arabica, which grows on Mount Elgon’s slopes, leads the charge.
What’s also super cool is how Uganda is still writing its coffee story. Farmers continue age-old traditions like selective harvesting and natural processing.
However, specialty coffee producers in Mount Elgon are changing things. Farmers are adopting modern techniques like washed processing. These efforts have improved coffee quality and clarity, expanding market access for smallholders.
Uganda Robusta Coffee
Uganda Robusta accounts for approximately 85 percent of the country’s coffee production. The primary varieties are Nganda and Erecta. Both are famous for their high caffeine content and low acidity. These varieties boast bold, distinctive flavors, ranging from caramel, chocolate and spice to nutty and fruity notes.
Uganda Arabica Coffee
Uganda Bugisu coffee comprises about 15 percent of total production. It includes Arabica varieties like Typica, Kent, SL-14 and, like in Kenya, SL-28. In the 2023/2024 season, this Arabica coffee amounted to exports of 800,000 60-kilogram bags.
Like Laos coffee, this Arabica is not so well known. However, it is making waves for its refined acidity and fruity flavors. Uniquely for East Africa, it also boasts distinctive chocolate notes.
Where Is Coffee Grown in Uganda?
Coffee in Uganda grows in several regions, each offering unique terroirs. Major producing areas include:
Mount Elgon
Mount Elgon, straddling both Uganda and Kenya, is full of high-altitude goodness. This largest free-standing volcano in the world has two central growing regions – Bugisu and Kapchorwa.
Bugisu Arabica, which grows near Sipi Falls, is particularly sought after. Cultivation here ranges from 1,300–2,200 meters above sea level (masl). This high elevation guarantees coffees with complex flavor profiles.
Rwenzori Mountains
Bordering the Democratic Republic of the Congo, these mountains are so tall they’ve earned the nickname “Mountains of the Moon.” But what about the Uganda coffee growing here? It’s out of this world!
Uniquely, Arabica and Robusta grow well here because of the diverse terrain. Arabica coffee thrives at 1,500-2,300 masl, and Robusta at 900–1,500 masl. The rich volcanic soil and abundant rainfall enhance these beans’ flavor complexity.
West Nile Region
The West Nile region is where Robusta beans live their best life. They benefit from rich, volcanic soils and relatively low altitudes, averaging 1,300–1,600 masl. Coffee production here centers around Okoro.
Central and Western Region
These regions include Jinja, Mukono, Masaka and the capital Kampala. They’re famous for Robusta coffee cultivation due to their lower-lying altitude (1,200–2,000 masl), favorable climate and rich volcanic soils.
Northern Region
This region comprises Lira and Gulu. They’re a part of Uganda’s northern coffee belt, which focuses on Robusta. This variety thrives here due to the hotter climate and lower altitude (1,094–1,524 masl).
Southern Region
Mount Muhabura, in the southwest region (Kisoro), specializes in Arabica production. The high elevations of this inactive volcano, reaching 4,127 masl, are particularly suited to this variety. Kigezi Coffee, the only Ugandan coffee that helps reduce poaching (especially of endangered mountain gorillas), thrives here.
What Do Uganda Coffee Beans Taste Like?
When it comes to Uganda coffee profiles, Uganda’s Arabica beans boast plenty of complexity in the cup. These beans are full of citrus notes (most East African coffees are) with curious berry, floral and wine flavors and a clean, balanced finish.
Unless you’re making Vietnamese iced coffee, you’ll likely think of Robusta as coffee’s B-team. But with Uganda coffee it’s a whole other story. This Robusta is smooth, bold and satisfyingly heavy.
Like other Robustas, it packs twice the caffeine of Arabica varieties. In addition, Ugandan Robusta rocks rich chocolate, nut, spice and tropical fruit notes. Uniquely, it also shows a salty or bitter taste with a spicy aftertaste.
How to Buy Ugandan Coffee
Before buying Uganda specialty coffee, find out whether it’s Arabica or Robusta. I would primarily go for Mount Elgon “Bugisu Arabica” or “Rwenzori Robusta.”
A few specialty roasters in the US are finally catching on to Uganda’s coffee scene. East African Coffee Company is one. They specialize in shade-grown Uganda Bugisu coffee. What’s more, they roast it dark, perfect for that newly-bought super-automatic espresso machine!
Similarly, Caffeine Roasters sells medium-roast, Arabica from altitudes of 2,100–2,400 masl. These high-grown coffees have delicious apricot, vanilla and chocolate notes.
You could also try Smokin’ Beans. Their low-acidity Uganda Origin blend boasts tobacco, chocolate, and dried fruit flavors. Notably, it’s available at various roast levels. The Brew Company is another specialty roaster worth trying. They specialize in Mount Rwenzori coffee and roast it on demand for peak freshness.
How to Prepare Uganda Coffee
In Uganda, coffee is integral to daily life and social interactions. First, prepare it like the locals by roasting whole coffee beans to a medium or dark level on the stovetop or over an available flame.
After roasting, grind the beans as the locals do, using a pestle and mortar or between two stones (unless you wanna whip out your best coffee maker with a grinder). Then, boil the grounds in a saucepan full of water (Ugandans use a cooking pot known as a sufuria or ekitanda).
The result is a thick, unfiltered brew, sweetened with sugar and served black or with milk. However, some urban households are increasingly using French presses.
Here at home, I recommend brewing medium roast Uganda coffee using your best pour-over coffee maker, French press or drip machine. Pour-over brewing results in a clean cup with pronounced fruity notes. A French press or cold brew will yield coffee with a fuller body and richer taste.
For Robusta blends, don’t be afraid to go dark, very dark. These beans can handle the heat while keeping their personality. They come out well as espresso or cold brew.
Pair Uganda coffees with mandazi (Uganda’s answer to a beignet) or roasted nuts and seeds (as they often do there). If you’re feeling adventurous, go for French fries; yes, really! Don’t knock it until you’ve tried it!
Final Thoughts on Uganda Coffee
Uganda’s coffee story is far more than beans and brewing to me. The journey from indigenous cultivation to a structured coffee industry reflects the country’s resilience. Furthermore, the country’s natural growing conditions have positioned this East African nation as a rising star.
Fortunately, the future looks promising. More farmers are embracing innovative processing methods and sustainable practices. This, I’m sure, will preserve the quality of their coffee for decades to come.
So, the next time you select beans for your home espresso machine, why not consider Uganda coffee? Not only will you treat yourself to an exceptional cup, but you’ll also support an emerging coffee culture.
I’m dying to hear about all your Ugandan coffee stories! Drop a comment below and tell me about your experiences with these superb African beans.
Uganda Coffee FAQ
Uganda produces both high-quality Arabica and Robusta. These coffee beans thrive in the country’s diverse terroirs.
Ugandan Arabica shows bright citrus notes, wine-like qualities, floral or berry undertones and a clean finish. Ugandan Robusta is famous for its low acidity, smooth beans with chocolate, spice and nutty notes. These qualities make it superior to other Robusta beans.
Uganda is the 8th largest coffee producer globally. After Ethiopia, it is Africa’s second-largest. It produces about 4-5 percent of the world’s coffee supply. It has received particular recognition for its high-quality Robusta beans.
