Introduction to Uganda's Premium Coffee Varieties: Character Stories and Brewing Guide

Ugandan coffee is almost unheard of in the specialty coffee industry, and there are very few specialty coffees from Uganda on the market. In the early days, Uganda primarily cultivated commercial Robusta coffee, but in recent years, it has also begun small-scale cultivation of specialty coffee. FrontStreet Coffee has also introduced some Ugandan coffee for evaluation.

Country Overview

Uganda is located at the source of the Nile River, a landlocked country in Africa without a coastline. The land is fertile, with volcanic soils in both the eastern and western regions, and abundant rainfall. Some areas have two harvest seasons: April to June and October to February. FrontStreet Coffee believes that Ugandan coffee has notes of black plum, ripe fruits, a full-bodied juicy mouthfeel, and rich, robust characteristics.

Although it shares a long history of coffee production with other East African countries, wars caused by ethnic conflicts have consistently prevented improvements in coffee quality. Most of the fine coffee here is grown in areas bordering Kenya, and some high-quality coffee beans are transported to Kenya to be mixed and sold as Kenyan coffee.

Uganda is an excellent location for coffee cultivation. Over the past few decades, armed conflicts have damaged the industry, particularly in the West Nile production region in the 1990s. It wasn't until the war ended 15 years ago that Uganda emerged as a rapidly developing coffee nation.

Uganda Improves Coffee Quality Through Coffee Cultivation Methods

According to Financial Network, under new laws, all coffee growers will be registered starting in 2020 and receive identification numbers showing their land area, number of trees, coffee buyers, sellers, and nursery operators. The new law is now awaiting approval from the country's president.

This legislation aims to reform laws that stipulate the Uganda Coffee Development Authority can regulate, promote, and supervise the coffee industry, and standardize all farm and non-farm activities in the coffee value chain. Parliament stated that it will also help farmers and buyers establish connections, build irrigation systems, and provide planting materials and extension services.

Coffee Growing Regions

Uganda has always been famous for Robusta coffee, a native species that still grows wild in the country's rainforests. However, you will also find Arabica coffee growing in three regions: Mount Elgon in the east, the Rwenzori Mountains in the southwest, and the West Nile in the northwest. Each origin is unique, with different coffee characteristics and production methods.

Mount Elgon

Located on the country's eastern border with Kenya, it is actually the oldest volcano in East Africa. Coffee farms nestle on its slopes, covered by forests, and draw essential moisture from steep ravines. In lower altitude areas, the harvest season is from June to December; at higher elevations, it doesn't begin until July and continues until February.

West Nile

The West Nile region is located in northwestern Uganda, with farm elevations ranging from 1,300 to 1,600 meters. Indigenous trees such as fig trees are used as shade for multi-generational farms. Coffee from this region is typically washed processed and known for its citrus aromatics.

Rwenzori Mountains

These mountains, often called the "Mountains of the Moon," are located on Uganda's southwestern border with the Democratic Republic of Congo. Coffee grows on slopes at elevations ranging from 1,500 to 2,300 meters. The nitrogen-rich volcanic soil creates terroir that is perfectly suited for coffee. Natural processing is most common here, although you can also find washed processing methods.

Common Processing Methods for Ugandan Coffee

The common processing methods for Ugandan coffee are natural and washed processing.

Washed processing involves using a depulper to separate the outer skin and most pulp from the coffee beans after harvesting. The beans with parchment are then placed in a clean water tank and soaked in water for fermentation to remove the remaining pulp layer.

Natural processing involves first removing unqualified floating beans, then drying them in the sun. During this process, the fresh cherries are constantly turned to avoid fermentation or mold growth, achieving very clean and rich flavors.

Uganda Coffee Grading

Uganda coffee grading is similar to Kenya's, based on size and density.

AA Plus (AA+): AA grade with particularly excellent cup quality (flavor, mouthfeel)
AA: Screen Size 17-18
AB: Screen Size 15-16, accounting for the majority of production
C: Smaller than AB screen size
TT: Lighter weight beans blown out from AA and AB grade beans using air classifiers
T: Lighter weight beans blown out from C grade beans using air classifiers
E: Elephant Bean - Large mutant beans where two beans merge, also called elephant ear beans
UG: Those that do not meet the above standards
PB: Peaberry, classified by shape, unrelated to flavor or weight

FrontStreet Coffee Uganda Putti

Region: Mount Elgon, Uganda
Altitude: 1600-1850 meters
Processing Method: Anaerobic Fermentation Natural
Varieties: SL14 & SL28

Processing Method

This bean's processing method is anaerobic fermentation natural, where the entire coffee cherry first undergoes anaerobic fermentation, then natural processing. Basically, the anaerobic process makes coffee more uniform and easier to monitor; the aerobic process is more complex and harder to monitor. In an anaerobic environment, the decomposition speed of pectin sugars slows down, and the pH value decreases at a slower rate, extending fermentation time to develop better sweetness and more balanced flavors. The temperature for anaerobic fermentation must be controlled below 10-15°C. In a sealed, clean stainless steel fermentation container, coffee beans ferment for three days in an oxygen-free state. Then they are placed on racks for natural processing.

FrontStreet Coffee Green Bean Analysis

This bean is composed of SL14 and SL28, both of which are quite common varieties in Uganda!

The SL varieties come from research and selection by Scott Labs. Kenyan coffee became world-famous because of SL28 and SL34, so the Ugandan government heavily promoted and distributed SL seeds to farmers. Among them, SL14 not only has excellent flavor but also possesses drought resistance, and can be harvested just two years after planting, which well meets farmers' needs.

FrontStreet Coffee Roasting Analysis

To express the acidity and fruit aromatics of this bean, FrontStreet Coffee uses a light to medium roast. During roasting, the dehydration time is extended to ensure even heating of the bean surface and core.

Heat at 160°C, firepower 100, damper opened to 3; Return to temperature at 1'36", when the drum temperature reaches 140°C, open the damper to 4, firepower unchanged; When the drum temperature reaches 146.1°C, the bean surface turns yellow, grassy aroma completely disappears, entering the dehydration stage. When the drum temperature reaches 166°C, adjust firepower to 80°C, damper unchanged; At 8'27", ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'10", first crack begins, open damper to 5. Develop for 1'30" after first crack, then drop at 194°C.

FrontStreet Coffee Brewing Guide

When brewing this Uganda Putti coffee, FrontStreet Coffee chooses 15 grams of coffee beans, with a 1:15 coffee-to-water ratio, water temperature of 90°C, grinding level of BG grinder #6M (normal pour-over grind), and V60 dripper.

Use 30g of water for a 30-second bloom, then pour with a small stream in a circular motion to 125g for segmented extraction. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Wait for the water level to drop and is about to expose the coffee bed, then remove the dripper (timing starts from the bloom). Extraction time is 2'00".

Flavor: Aromas of fermentation, with notes of citrus, black plum, dried fruit, caramel, and nuts when sipped.

Important Notice :

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