What is the history of coffee cultivation in Uganda?

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Uganda, I believe that many coffee lovers and baristas are familiar with each other, but also some strangers.

It is familiar because Ugandan coffee has recently emerged in international competitions, and several high-quality Ugandan coffees have been introduced in China. Unfamiliar, because Ugandan coffee does not have such famous names as Panama, Ethiopia, Kenya and Colombia, and domestic coffee people rarely have access to high-quality Ugandan coffee.

The beautiful and beautiful natural scenery of Uganda

But as the saying goes, the smell of wine is not afraid of the depth of the alley, good coffee will come to the fore one day. Today, we will tell the story of Ugandan coffee.

A coffee-producing country with equal emphasis on Robsta and Arabica

Uganda is a landlocked country in Africa without the sea, straddling the equator, bordering Kenya to the east, Tanzania and Rwanda to the south, the Democratic Republic of the Congo to the west, and South Sudan to the north. Uganda is mostly located in the East African Plateau with lakes, with an average elevation of 1000 to 1200 meters above sea level. Uganda is known as the "watery country of the plateau". Uganda has vast and magnificent natural beauty unparalleled in East Africa.

The history of coffee cultivation in Uganda dates back to more than 100 years ago, when Uganda first introduced coffee from Ethiopia. Later, Uganda was colonized by the British and Robusta coffee was widely grown there.

Map of coffee producing areas in Uganda

Coffee is the largest crop in Uganda and earns the most foreign exchange. 25% of the country's population is engaged in the coffee industry, and the vast majority of them grow coffee on farms (there are about 500000 coffee farms in Uganda). Of the Ugandan coffee beans, the vast majority are robusta, and only 6% are Arabica.

Overview of Ugandan Coffee

Coffee in Uganda is divided into Robusta and Arabica. Robusta coffee is grown in low-altitude areas of central, eastern, western and southeastern Uganda, up to 1200 meters above sea level. Arabica coffee is grown in the highlands of the slopes of Mount Mount Elgon in the east and Mt in the southwest. Rwenzori and Mt. Muhabura (altitude 1500-2300 m).

Coffee farmers in Uganda

Ugandan coffee is full-bodied and fruity with distinct layers of flavor. Arabica coffee in Uganda is mainly made of traditional varieties such as Kent, Tieka and SL-14,SL-28, while Robusta has two varieties of coffee: & # 39; Nganda Nganda' and & # 39; Erecta & # 39;

The local coffee processing methods in Uganda can be divided into two types: Drugar and wugar. The grading system is relatively primitive, and the coffee beans are classified as AA,A,B,C,PB (round beans) and E (elephant beans).

Carry the banner of boutique Robusta

Uganda, like Congo, is the birthplace of Robusta, Africa's second-largest coffee exporter, accounting for 7% of the world's output.

Unlike Arabica, Robusta's coffee has long been thought to be wilder, more common and cheaper. But for Uganda, it has the potential to produce the highest quality Robusta because its unique flavor is accompanied by good growth conditions, including soil fertility, relative height and climate.

In July 1991, the Uganda Coffee Development Authority (UCDA) was formally established. UCDA regularly trains farmers all over the country to produce high-quality coffee through good handling. In 2008, CQI held an agreement in Uganda to establish a quality system for boutique Robusta. Since then, Uganda has paid more attention to the development of its Robusta.

At the same time, Uganda has also joined the Taste of Harvest (TOH) "Harvest Monsoon Cup Test Competition" to select more boutique coffee according to sca standards, so that the world can realize the beauty of Ugandan coffee.

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