Why Africans Who Grow Coffee Rarely Drink It

In a Ugandan coffee village near the Kenyan border, you’ll find tens of thousands of coffee trees—but almost no one drinking coffee. Despite growing some of the continent’s best beans, locals rarely brew a cup. So why do the people who cultivate coffee often skip drinking it?

The short answer: they traditionally chew dried coffee beans instead of brewing them, and many sell their high-quality beans rather than consume them. Only about 15% of Uganda’s coffee is the premium Arabica type, and most growers prioritize export income over personal consumption.

The Coffee Farms of Budadiri Village

Near the Kenyan border in Uganda’s Mbale district, Budadiri village is home to coffee farms nestled among banana, guava, papaya, and avocado trees. These companion plants share water efficiently, unlike more thirsty crops such as cassava or maize. The mixed planting creates a balanced microclimate—essential for coffee, which thrives on hillsides with volcanic soil, cool temperatures, and filtered sunlight from taller fruit trees.

Farm owner Jaja Kate manages hundreds of thousands of coffee trees. Between September and December, his family—including 25 children (10 his own, the rest orphans or friends’ kids he’s raised)—picks red and even green coffee cherries. He explains that even unripe green beans ripen within a couple of days after harvest. The mixed-age, cooperative family works the land together, singing as they pick, with each child attuned to the health and growth of individual trees.

From Cherry to Clean Bean: Uganda’s Processing Basics

After harvest, coffee cherries are washed in the local river—a natural, unpolluted water source, though murky. The sticky mucilage coating each bean must be thoroughly rinsed off; any residue ruins flavor during drying. Next comes sun-drying, a painstaking process where workers sort beans by quality, removing defective ones by hand. The dried beans are often kept whole, not roasted, as traditional use skips brewing altogether.

Jaja Kate grows what he calls “Arabica” coffee, suited to the region’s soil and climate. Yet despite producing high-grade beans, he rarely drinks coffee himself. His farming success is matched by his generosity: he provides education for the children in his care and plans to pass the farm on to them, ensuring their future food security.

The Chewed Coffee Tradition

The real reason Ugandans don’t drink much coffee? Cultural tradition and practicality. Long before roasting and brewing became common, ancestors chewed dried coffee beans for a caffeine kick. This practice persists today, especially during cultural events. During a Buganda tribal engagement ceremony, elders present dried coffee beans to the groom’s family, who chew them together as a symbol of unity and commitment. The chewed bean offers a simple, satisfying caffeine experience without needing elaborate roasting or brewing tools.

“We never had the roasting technology,” Jaja Kate says. “Instead, we’d pound sun-dried beans by hand, mix them with hot water, or simply chew them. That’s our real tradition—not drinking espresso or filter coffee, but enjoying the bean directly.” Even now, many locals sell their top-quality beans for export income rather than roast them at home. Roasting requires equipment and fuel, and the best beans bring better prices abroad.

Uganda’s Place in Global Coffee

Uganda is a major African coffee exporter, but only 15% of its output is high-grade Arabica. The best Ugandan Arabica comes from the Elgon and Bugisu mountains near Kenya, and the Rwenzori Mountains in the west. Meanwhile, Robusta makes up the majority of production. Unlike Ethiopia—the birthplace of coffee—Uganda’s coffee culture evolved around export, not domestic brewing rituals. The lack of widespread home roasting or brewing infrastructure also contributes to the low consumption of brewed coffee among growers.

At a local coffee testing lab, engineer Dick demonstrated an exceptional brew made from a blend of Arabica and Robusta, producing a rich cappuccino unlike anything most drinkers encounter locally. Yet such refined techniques remain rare outside specialized settings. For most Ugandan coffee farmers, the focus remains on growing, harvesting, and selling—especially those premium beans destined for international markets.

Frequently Asked Questions

Do Ugandans drink coffee at all?

Some Ugandans do drink coffee, but it’s not a daily habit for most, especially farmers. Most prefer to sell their high-quality beans rather than roast and brew them at home. When they do drink coffee, it’s often a processed or imported product, not homemade from their own fresh harvest.

Why do Ugandans chew coffee beans instead of brewing them?

Chewing dried coffee beans is a traditional practice that predates modern brewing. It provides a simple caffeine boost without needing to roast or brew. The tradition continues today, especially in cultural ceremonies like weddings and engagements, where chewed beans symbolize unity.

What percentage of Uganda’s coffee is Arabica?

Only about 15% of Uganda’s coffee production is Arabica. The majority is Robusta. The Arabica is mostly grown in the high-altitude regions near Kenya, such as the Elgon and Bugisu mountains, and the Rwenzori range in the west.

What’s the traditional role of coffee in Ugandan ceremonies?

In Buganda tribal engagement ceremonies, dried coffee beans are presented from the bride’s family to the groom’s as a symbolic gesture of connection. Both families then chew the beans together, representing a shared bond and commitment.

Why don’t more Ugandans roast their own coffee?

Roasting requires equipment, fuel, and expertise, which many smallholder farmers lack. Additionally, the highest-quality beans are more profitable when sold as raw exports, so farmers prioritize selling over home processing. Most also lack access to traditional roasting or brewing methods.

How are coffee beans processed in Ugandan villages?

After picking, beans are washed in local rivers to remove mucilage, then sun-dried on raised beds. During drying, workers hand-sort beans to remove defective ones. The dried beans may be stored whole or chewed directly, bypassing roasting and brewing entirely.

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