How to Roast Uganda Coffee Beans_How to Brew Uganda Coffee Beans_How Much Does Uganda Coffee Cost

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What Makes Uganda Coffee Beans Special in Roasting and Brewing?

Uganda coffee beans have always been perceived as relatively low-grade Robusta beans. However, Uganda actually produces specialty coffee with excellent quality and competitive prices. Today, we'll share the unique charm of Uganda coffee.

Located at the source of the Nile River, Uganda is a landlocked country in Africa that doesn't border the sea. Although like other East African countries, Uganda has a long history of coffee production, coffee quality has consistently failed to improve due to wars caused by ethnic conflicts. Most high-quality coffee is grown in regions bordering Kenya, and some fine coffee beans were transported to Kenya and mixed with Kenyan coffee for sale. It wasn't until 15 years ago when the war ended that Uganda emerged as a rapidly developing coffee-producing country.

Uganda is a country with dense, lush forests, abundant lakes, wetlands, and rich water resources. Coffee is Uganda's largest agricultural crop and highest foreign exchange earner. Approximately 500,000 coffee farms are engaged in coffee-related agriculture, accounting for 25% of the total population. Coffee trees are mostly robust Robusta coffee varieties, accounting for about 94%, with only 6% being traditional Arabica varieties. These rare coffee beans grow in tropical rainforests and are mostly exported to countries worldwide.

Every year, major coffee-producing countries in Africa hold national green bean competitions called "The Taste of Harvest" (TOH), similar to the Cup of Excellence in Central and South America. TOH has become the arena for discovering the best coffees from Kenya, Ethiopia, Uganda, and Congo.

Coffee grading is conducted by experts and called Q and R grading. Coffees scoring above 80 are considered specialty coffees and automatically attract good markets and even better prices. Therefore, competition demonstrates that good practices can benefit farmers. As part of its mission, UCDA regularly trains farmers across the country to produce quality coffee through good processing methods. As a result, regions like Kanungu, Sipi, Iganga, and Luwero all produce high-quality coffee.

Kikumi Sipi Falls Rwenzori Washing Station

This Uganda TOH fourth-place bean was grown by farmers near Kikumi.

In the 2017 Taste of Harvest competition held in Uganda, "Kikumi Sipi Falls Rwenzori Washing Station" won fourth place. The Rwenzori Mountain Sipi Falls washing station uses natural processing.

Many people think Uganda only produces Robusta, but in the Mount Elgon region of Kapchorwa province in eastern Uganda, bordering Kenya, the coffee is as exceptional as fine Kenyan coffee. The "Kikumi Sipi Falls Rwenzori Washing Station" that won fourth place in the Taste of Harvest is located on Mount Elgon. Established in 2000, it started with 5,000 farmers and has now expanded to include over 10,000 farmers. Individual farmers are very small-scale, owning between 200 to 500 coffee trees, intercropped with other crops such as bananas and soybeans. The average farm area is only 0.5 hectares. Previously, farmers tended to process fresh cherries themselves with crude pulping machines. After Kawacom built first-class washing stations, they strongly encouraged farmers to send cherries to central processing plants to improve quality.

The varieties grown by Uganda farmers are SL14 and SL28. The SL varieties come from research and selection by Scott Labs. Kenyan coffee is world-famous for SL28 and SL34, so the Ugandan government vigorously promoted and distributed SL seeds to farmers. Among these, SL14 not only has excellent flavor but also possesses drought resistance and can be harvested just two years after planting, quite suitable for farmers' needs.

Mount Elgon is an extinct volcano that was once said to be Africa's highest peak. Locals believe that gods reside on the summit, far beyond mortal reach. When the gods are pleased, there is sufficient rain and dew, benefiting the entire mountainside where everything thrives in lush greenery. Kawacom members' coffee gardens are scattered across Mount Elgon. After volcanic activity ceased, the summit of Mount Elgon formed a huge volcanic crater that accumulated water to become lakes. The streams flowing down from it irrigate the crops on the mountainside. During the rainy season, the streams swell, forming spectacular waterfalls. Among them, the "Sipi" waterfall is the largest, with water falling up to 200 meters.

The Rwenzori Mountain Sipi Falls washing station was the first organization in Africa to participate in an organic sustainability program. The "Sipi Organic Project" was launched in 2002, becoming the first coffee in Africa to receive UTZ CERTIFIED certification. Compost is used as fertilizer, and there is good shade. Kawacom's washing station facilities are first-class, centrally processing cherries sent by farmers. The cherries are mechanically depulped on the same day, following strict washing procedures.

Uganda Coffee Bean Processing Methods

Processing Method: Natural

Uganda not only does washed processing but also micro-batch natural processing. After removing unqualified floating beans, natural drying is performed for 3 weeks, during which the fresh cherries are constantly turned to avoid fermentation or mold, achieving very clean and rich flavors.

Uganda Coffee Bean Analysis

Uganda varieties are SL14 and SL28.

The coffee varieties include Scott Labs Selection 14 (the most common variety in Uganda) and 28 (SL14, SL28). Both varieties are descendants of French Mission Bourbon. SL14 is disease and drought resistant, while SL28 is more common in Kenya.

The beans are slightly longer, greenish-yellow, with considerable variation in particle size.

Uganda's grading is the same as Kenya's:

PB: peaberry

AA Plus-plus:

AA plus

AA: Screen 17 and 18 (Screen: 17, 18 mesh = 7.2mm)

AB: screen 15 and 16 6.6 mm (Screen: 15, 16 mesh = 6.6 mm)

C:

E:

TT: Light beans selected from AA and AB grades through air screening

Uganda Coffee Bean Roasting Analysis

This coffee has relatively small beans with high density, requiring more heat absorption during roasting, and the Maillard reaction process is relatively faster. In the first batch of roasting, I used a higher drop temperature of 210°C. Before the coffee beans dehydrated and turned yellow, I continuously applied heat to ensure sufficient thermal energy would last until the end of roasting.

Entry temperature of 200°C, with relatively reduced heat, gradually increasing the heat during roasting as needed. With this operating method, the coffee's dehydration time is extended compared to the first batch, with a temperature increase rate of 6-8°C every thirty seconds.

For this Uganda coffee, during the roasting stage, I used a smaller initial heat of 170°C and a slower roasting rhythm to express this coffee's multi-layered flavors.

Roaster: Yangjia 600g semi-direct flame

Heat the drum to 200°C, air damper set to 3.5. After 30 seconds, adjust heat to 170°C, air damper unchanged. Return temperature point at 1'36'', adjust heat once at 168°C. At this point, the bean surface turns yellow, grassy smell completely disappears, dehydration is complete. Adjust heat to 130°C, air damper to 4.

At 8'45'', ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transitions 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 9'07" first crack begins, reduce heat to 80°C, air damper fully open to 5 (adjust heat with great care, not so low that there's no crackling sound). 1'50" after first crack, drop at 198.4°C.

Cupping:

Dry aroma is wine-like, roasted melon seeds. Wet aroma has sweet orange juice character. Sipping reveals citrus, berry, and other fruit flavors, with clear and bright acidity, smooth texture, spices, woody notes, and complex mouthfeel.

Uganda Coffee Bean Brewing Analysis

Recommended brewing methods: Siphon, pour-over

Grind size: 3.5 (Fuji R440 Japan)

Water temperature: 89°C

V60 dripper, 15g of grounds, water temperature 89-90°C, grind 3.5, water-to-coffee ratio close to 1:15

30g water for bloom, bloom time 30s

Staged: Pour water to 100ml, pause, then slowly pour to 225ml

That is: 30-100-95

Other drip extraction suggestions:

French press: recommended grind size 3.5-4 / water temperature 90°C

AeroPress: recommended grind size 2.5, water temperature 88°C

Pour-over: 3.5 grind size, water temperature 89°C

3.5 grind - 90°C water temperature

Total water: 225g

Sweetness: ☆☆☆☆

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