Product Coffee bean

Uganda

Uganda coffee was profiled with the aim of differentiating Uganda coffees by origin Agro- ecological zone1 (AEZ) based on their unique locations and microclimates to foster the branding and marketing of Uganda coffee. Inferences were drawn from over 1,000 coffee samples randomly collected from the coffee-growing districts from the Crop Years 2014 to 2020.

Several attributes were established showing a significant mean intensity difference among the zones. Uganda coffee, therefore, provides a complex blend of different flavours, which together produce a range of sensory experiences:

Generally, Ugandan Robusta Coffee is characterised by: Caramel, Spicy, and/or Herby Fragrance; A Caramel Aroma; Nutty, Tropical Fruit, and/or Spicy flavours; Bitter and/or Salt Tastes; Spicy and/or Dried Fruit Aftertaste, while Ugandan Arabica Coffee is characterised by: Dried Fruit, Chocolatey, Spicy, Herby, and/or Citrus Fragrance; Dried fruit, and/or citrus Aroma; Dried fruit Flavours; Body and/or Acidity Tastes and Citrus Aftertaste.

Note:

The Arabica and Robusta cup profile evaluations are based on the Specialty Coffee Association and Fine Robusta protocols respectively.

The cup attributes refer to the flavour profile, i.e.: Coffee Characteristics that make up its flavours depending on several factors: the type and blend of coffee beans; geographical source; roasting method; and method of preparation.

UGANDA COFFEE HARVEST CALENDAR

			HARVEST PERIODS
REGION	DISTRICTS	Coffee Type & Grades	MAIN CROP	FLY CROP
CENTRAL	Mpigi, Luweero Nakaseke. Lwengo	Robusta Scr.12, Scr.15, Scr.18.	Sept, Oct, Nov, Dec	Mar, April, May
CENTRAL	Sembabule, Rakai, Masaka, Mityana, Mubende, Kibale		Mar, Apr, May, June	Sept, Oct, Nov, Dec
EASTERN	Iganga, Kamuli, Bugiri		Sept, Oct, Nov, Dec, Jan	Apr, May, June
ELGON	Manafwa, Namisindwa, Bududa, Sironko, Bulambuli, Kapchorwa	Arabica Grades: AA, A, A+, AB, B, CPB	Oct, Nov, Dec, Jan	May, June, July
WESTERN	Kasese, Fort Portal, Rubirizi	Arabica: Scr.15, Scr.16, Scr.17	Aug, Sept, Oct, Nov, Dec	Mar, April, May
WESTERN	Bundibugyo, Bushenyi, Ibanda, Ntungamo.	Robusta: Scr.12, Scr.15, Scr.18.	Aug, Sept, Oct, Nov	Mar, Apr, May

MAP OF UGANDA SHOWING COFFEE GROWING REGIONS.

Uganda Coffee profiles and Attributes

Processing method.

REGION	COFFEE TYPES	Cup Profiles and Attributes
CENTRAL	ROBUSTA	Stone fruit, mild floral, roasted cocoa, smooth-bodied, good salt-acid ratio, mild sweet finish
EASTERN	ROBUSTA	Chocolatey, spicy, roasted nuts and caramel
ELGON	ARABICA	Floral, dried fruits, mild chocolate, clove spice, orange acid, mild body, winey notes in the finish
WESTERN	ROBUSTA	Coffee blossom, lemon zest, mild citrus, mellow body, with dried tropical fruit notes

REGION

COFFEE TYPES

Cup Profiles and Attributes

CENTRAL

ROBUSTA

Stone fruit, mild floral, roasted cocoa, smooth-bodied, good salt-acid ratio, mild sweet finish

EASTERN

ROBUSTA

Chocolatey, spicy, roasted nuts and caramel

ELGON

ARABICA

Floral, dried fruits, mild chocolate, clove spice, orange acid, mild body, winey notes in the finish

WESTERN

ROBUSTA

Coffee blossom, lemon zest, mild citrus, mellow body, with dried tropical fruit notes

There are two main processing methods.

Dry Processing:

Involves sun drying of the harvested red cherries either directly or in green houses of coffee drying shades. At 12.5% Moisture content, the coffee is hulled into FAQ (Fair acceptable quality) the coffee is then processed On gravity table, destoning and color sorting.

Wet Processing

Involves pulping red cherries into wet parchment and fermenting it for 24hrs to remove the mucilage. The wet parchment is then washing in clean water and dried to 12% Moisture content. The dry Parchment is hulled and graded.

Illustration of coffee processing methods.

Bag Size

Export Standard

60Kgs Jute Bags
Bulk bag (90 x 90 x 110 Centimeters) 1.5MT Capacity.
Bulk liners 20.4MT Capacity in 20ft Containers.

Local Transportation:

Plastic gunny Bags of 80-100kg capacity