Uganda Coffee Flavor Profile: The Differences Between Uganda Bugishu AA Coffee and Kenyan Coffee

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Uganda

The East African Rift Valley (Rift Valley) connects Lake Victoria and Mount Elgon, forming a rather famous and important specialty coffee belt in East Africa. The eastern side of Mount Elgon belongs to one of Kenya's important coffee-producing regions, while the western side of Mount Elgon, which is the western highlands on Uganda's side, also produces excellent coffee. This region is Bugishu!

Bugishu is about a 5-hour drive from the capital Kampala. The coffee collection and distribution town for Bugishu is Mbale, where there are many trading companies and coffee storage facilities. Therefore, some exporters will mark "Mbale" as the green bean designation, followed by grades such as AA or A, but these are actually still beans from the Bugishu region. The coffee farmers in Bugishu are called "Shambas." They interplant bananas and cassava among the coffee trees as food crops. Coffee is almost their only cash income, used to pay for medical expenses, household needs, education costs... Local small farmers conduct small-scale wet processing during the coffee harvest period, then gather in Mbale for sales and subsequent drying and grading processes. In the capital Kampala, there are even larger-scale integrated processing plants and exporters.

Uganda can be called the mother of African Robusta. In recent years, it has also produced excellent high-altitude Arabica varieties:

Bugishu (or spelled Bugisu) happens to be the last East African bean in this series to arrive and be shelved. Compared to the previous Rwanda and Burundi beans, there are significant differences in aroma or flavor! In terms of acidity, Rwanda is the brightest and most lively, followed by Burundi, while Uganda's acidity is the gentlest. In terms of body richness, all three have their own merits and belong to beans with excellent body. For aroma, Uganda is the gentlest, Rwanda is the most prominent, and Burundi is the most down-to-earth. Looking at the 2004-2005 harvest period, the high-altitude quality beans from East Africa were actually all very fragrant, and their flavor characteristics were all very clear!

Uganda's geographical conditions and climate: Uganda is a landlocked country that does not border the sea, but has the great Lake Victoria. Its eastern neighbor is Kenya, the west borders Zaire (now the Republic of Congo), the north is Sudan, and the south is Tanzania. Due to the many high mountains within the country and the moderating effect of Lake Victoria, Uganda straddles both sides of the equator but has a rather mild climate, naturally suitable for growing good coffee.

In 1860, Robusta coffee was discovered around Lake Victoria, and to this day, there are still wild Robusta varieties in the region.

In the early 20th century, Arabica varieties were introduced from Malawi in southeastern Africa. Arabica is mainly cultivated in the Bugishu region (along the slopes of Mount Elgon) and the Wugars region. The Arabica varieties sold are designated by region, grade, and marking as: Bugisu AA, Bugisu A (both wet processed), Wugar A (wet processed), and a small amount of natural processed Drugar.

The coffee farmers in Bugishu are called "Shambas." They interplant bananas and cassava among the coffee trees as food crops. Coffee is almost their only cash income, used to pay for medical expenses, household needs, education costs... Local small farmers conduct small-scale wet processing during the coffee harvest period, then gather in Mbale for sales and subsequent drying and grading processes. In the capital Kampala, there are even larger-scale integrated processing plants and exporters.

93% of the country's total coffee production (green beans) is used for export to earn foreign exchange (including both Arabica and Robusta varieties).

Main Arabica harvest period: October to February of the following year, with a secondary harvest period in August.

Robusta (regions north of the equator in the country): October to February; Robusta (regions south of the equator in the country): May to August.

The main Arabica varieties cultivated include: Bourbon and Kent (but in recent years, new improved varieties have been continuously tested).

Country: Uganda
Region: Bugishu (also written as Bugisu), northeastern slopes of Mount Elgon
Designation: Bugishu
Grade: AA
Processing: Wet method (fermented and washed, then sun-dried)

FrontStreet Coffee Cupping Notes

Roast Level: Dropped at first crack medium, M0 roast level, cinnamon roast degree

Dry Aroma: Grassy fragrance, fruity sweetness, nutty aroma

Wet Aroma: Caramel sweetness, floral and fruity notes, spicy fragrance

Slurping: Cocoa-like bittersweet taste, spicy notes, acidity is not bright but gentle type, fruity sweetness, oily and thick mouthfeel, the tea-like astringency that stimulates saliva production creates a special spicy sweetness, with distinct caramel sweetness.

Kenya

African coffee-producing regions are characterized by charming acidity and aroma that are famous worldwide, and Kenya is certainly no exception. Kenya belongs to tropical producing regions with two rainy seasons each year, allowing for two harvests. 60% is concentrated from October to December, and the remaining 40% is from June to August. Coffee is mainly grown in volcanic areas at altitudes of 1600-2100 meters around the capital Nairobi to the Kenyan highlands. The mountainous areas have lower temperatures and high concentrations of phosphoric soil. Growth is slower, allowing the aromatic components of coffee beans to fully develop, fruit acidity is more pronounced, and the texture is harder.

Kenya Nyeri Ichamama Peaberry

Country: Kenya
Region: Nyeri, Karima Village
Processing Station: Ichamama
Producer: Small farmers members of Othaya Farmers' Cooperative Society
Altitude: 1,700 – 1,750 meters
Varieties: SL28 / SL34
Soil: Volcanic soil
Temperature: 18 - 26°C
Harvest Season: November – January
Processing Method: Water selection, washed, African-style raised bed sun drying

The aroma is mature and steady, with a hint of red wine acidity. When slurping, you can experience dark berry flavors, malic acidity, rich and full mouthfeel, with sugarcane sweetness and some cocoa notes.

After comparison, FrontStreet Coffee found that Ugandan coffee has gentle fruit acidity with cocoa-like bittersweet notes, while Kenyan coffee features dark berry acidity tones and sugarcane sweetness.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473