Introduction to Uganda Coffee Bean Varieties: Characteristics of Sun-Dried Coffee from the Northern Slopes of Mount Elgon

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FrontStreet Coffee - Introduction to Uganda Natural Coffee

Coffee is Uganda's largest agricultural crop, earning the most foreign exchange. 25% of the national population is engaged in the coffee industry, with the majority growing coffee on farms (there are approximately 500,000 coffee farms throughout Uganda). Among Ugandan coffee beans, the vast majority are Robusta varieties, with only 6%-15% being Arabica varieties.

Ugandan coffee is divided into two categories: Robusta and Arabica. Robusta coffee is grown in low-altitude areas in central, eastern, western, and southeastern Uganda, at altitudes up to 1,200 meters. Arabica coffee is cultivated in highland areas on the eastern slopes of Mount Elgon and in southwestern regions such as Mt. Rwenzori and Mt. Muhabura (at altitudes of 1,500-2,300 meters).

This natural-processed Ugandan coffee comes from the northern slopes of Mount Elgon, produced by smallholder coffee farmers. The steep rock walls of Mount Elgon almost perfectly separate Kenya and Uganda as two countries. The microclimate environment here provides excellent conditions for coffee growth and also offers unique advantages for the Sipi Falls coffee processing plant. Sipi Falls is a local central wet mill that can process freshly harvested coffee cherries and further dry them, providing more convenience and conditions for local coffee farmers.

Most coffee farmers in this region are smallholders who have habits of family-style coffee processing because they find it more cost-effective. The exporter Kawacom, who also owns the Sipi Falls processing plant, has long been trying to help local farmers understand that coffee processing plants can actually help them improve the quality of coffee processing, save more time, and consequently allow them to earn higher income. They encourage local farmers to send their harvested coffee to central processing plants for more professional washing, fermentation, and drying. They have also established experimental breeding centers to cultivate higher-quality coffee varieties and provide agricultural support and assistance to local farmers. Many local female-headed families have received their aid.

This micro-batch is one of the few coffees from this processing plant that uses natural processing. After these coffee cherries are picked, they undergo direct natural drying. By preserving the fruit pulp, the maximum coffee fruit aroma is retained. Before natural processing, immature coffee cherries are selected only through floating in water channels. They are then placed on drying racks for natural processing. The drying racks allow for effective air circulation, while workers need to repeatedly turn the coffee cherries to ensure even drying of all fruit.

Uganda Natural

Growers: Sipi Falls processing plant coffee farmers

Region: Kapchorwa region

Varieties: SL14, SL28

Altitude: 1,300-2,000 meters

Processing method: Natural

Flavor notes: Strawberry milkshake, peach, cream, preserved plum

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