Introduction to the flavor description of Ugandan coffee bean producing area with thick sour taste

Uganda coffee beans

In Uganda, Arabica coffee beans account for only 10% of the country's coffee production, but it is enough to attract attention. Uganda's best coffee is produced mainly in the Elgon and Bugisu mountains along the Kenyan border in the north and in the Ruwensori mountains in the west, where coffee is available for export in January or February of each year.

The equator crosses Uganda, and its favorable climate makes it the world's leading producer of Robusta coffee beans. In the 1960s Uganda's coffee production remained at 3.5 million bags per year. By the mid-1980s, mainly for political reasons, coffee production had dropped to 250 bags a year. But coffee production is picking up again and is now about 3 million bags a year. One of the major problems facing the coffee industry is the lack of good roads to transport coffee to ports such as Mombasa in Kenya or Dar es Salaam in Tanzania.

Uganda is a landlocked country in eastern Africa, straddling the equator, bordering Kenya in the east, Tanzania and Rwanda in the south, Congo (DRC) in the west and Sudan in the north. Most of the territory is located in the Central African Plateau, multi-lake, with an average altitude of 1000-1200 meters. There are many intermountain lakes and plateaus, known as "plateau water town". The western branch of the Great Rift Valley runs through the western border, and there are many rivers and lakes at the bottom of the valley. Uganda has a Victoria Lake, coupled with many mountains in the territory, making Uganda, although across the equator, but mild climate, suitable for coffee cultivation.

Coffee cultivation is one of Uganda's export pillars and Uganda is the birthplace of African Robusta, just as Ethiopia is the home of Arabica coffee, which was first discovered in Uganda. Uganda has been growing coffee for over 100 years. It is the second largest producer in Africa after Ethiopia. Uganda is also one of the few major African countries committed to organic coffee production. In Uganda, where Arabica coffee beans account for only 15 percent of the country's coffee production, Uganda's best coffee is mainly grown in the Elgon and Bugisu mountains along the Kenyan border in the northeast and in the Ruwensori mountains in the west.

Coffee cultivation in Uganda is entirely family-based and small-scale. The livelihoods of 25 per cent of the population are linked to coffee production. There are about 500000 farms growing coffee, but mainly producing roberts. Robster accounts for 90% of coffee production, with the rest becoming Arabica coffee. Arabica and Hobster are harvested from October to February. The main distribution areas and labeled quality grades of coffee in Uganda are Bugisu AA (only 4% of the country's total production), Bugisu A, Wago Wugar A (all washed), and a small amount of sun-dried beans. Bugisu AA. Where AA stands for coffee grade, representing the highest grade in the country, Bugisu grows on the slopes of Mount Elgon in eastern Uganda. The palate is thick and low in acidity, with a distinctive taste of raw papaya distinct from other East African coffees and closer to Indonesian Java coffee.

Uganda ranks among Africa's leading coffee producers, accounting for more than 70 per cent of its total exports. In the 1960s Uganda's coffee production remained at 3.5 million bags per year. By the mid-1980s, largely for political reasons, coffee production had fallen to 2.5 million bags a year. But coffee production is picking up again and is now about 3 million bags a year. It is mainly exported to the European Union, of which Germany, Italy and other countries are the largest coffee buyers.