African Coffee Uganda Coffee Regions Uganda Coffee Processing Methods & Hand-dripped Uganda Coffee Flavor

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Introduction to Uganda Coffee

Ugandan coffee is almost unheard of in the specialty coffee industry. This country has primarily cultivated Robusta beans. In recent years, with the booming coffee production, Uganda has also started growing Arabica coffee beans. The local government has established new laws to manage coffee cultivation to help Uganda improve the quality of its main export commodity—coffee beans.

Country Overview

Uganda is located at the source of the Nile River, an inland African country without coastline. It has fertile land with volcanic soils in both eastern and western regions and abundant rainfall. Some areas experience two harvest seasons: April to June and October to February. FrontStreet Coffee believes that Ugandan coffee has plum notes, ripe fruit flavors, full-bodied juice texture, and rich, solid characteristics.

Although Uganda shares a long coffee production history with other East African countries, quality improvements have been hindered by ethnic conflicts and wars. High-quality coffee is mostly grown in regions bordering Kenya, with some fine beans being transported to Kenya and sold as Kenyan coffee.

Uganda is an excellent location for coffee cultivation. However, armed conflicts have damaged the industry over the past few decades, particularly in the West Nile production regions during the 1990s. Since the cessation of warfare 15 years ago, Uganda has emerged as a country with rapidly developing coffee production.

Improving Coffee Quality Through Cultivation Methods

According to Financial Network reports, under the new laws effective from 2020, all coffee growers will be registered and receive identification numbers indicating their land area, number of trees, coffee buyers, sellers, and nursery operators. This new legislation is currently awaiting presidential approval.

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

Coffee Growing Regions

Uganda has long been famous for its Robusta coffee, a native species still growing wild in the country's rainforests. However, you'll also find Arabica coffee growing in three regions: Mount Elgon in the east, the Rwenzori Mountains in the southwest, and the West Nile region 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's actually East Africa's oldest volcano. Coffee farms inhabit its forested slopes, drawing essential moisture from steep ravines. In lower altitude areas, the harvest season runs from June to December; at higher elevations, it doesn't begin until July and continues through February.

West Nile

The West Nile region is located in northwestern Uganda, with farms situated at elevations between 1,300 and 1,600 meters. Indigenous trees like 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

Often called the "Mountains of the Moon," this range is located on Uganda's southwestern border with the Democratic Republic of Congo. Coffee grows on slopes between 1,500 and 2,300 meters elevation. The nitrogen-rich volcanic soil creates terroir exceptionally suitable for coffee cultivation. Natural processing is most common here, though washed processing methods can also be found.

Coffee Grading

Uganda coffee grading follows the same system as Kenya, with AA grade being the best, representing consistently sized and uniform coffee beans.

• AA Plus (AA+): AA grade beans with particularly excellent cup quality (flavor, mouthfeel)
• AA: Screen size 17-18
• AB: Screen size 15-16, representing the majority of production
• C: Screen size smaller than AB
• TT: Lighter beans separated from AA and AB grades using air screeners
• T: Lighter beans separated from C grade using air screeners
• UG: Beans not meeting the above standards
• E Elephant Bean: Large mutated beans where two have merged, also called Elephant ear
• PB Peaberry: Classified by shape, unrelated to flavor or weight

Coffee Varieties

The main Arabica varieties cultivated in Uganda include: Bourbon, Kent, SL14, and SL28.

Bourbon

An early variety (pre-coffee history) that evolved from Typica transplants to Yemen, changing from slender pointed to round beans. In 1715, France transplanted the round Yemen Mocha beans to Bourbon Island on Africa's east coast (renamed Réunion Island after the French Revolution), giving rise to the name Bourbon. The round Bourbon beans spread to Brazil and Central/South America by 1727. In 1732, Britain transplanted Yemen Mocha to St. Helena Island (later Napoleon's prison), also featuring round Bourbon beans.

Kent

Discovered in 1911 at Kent Coffee Estate in the Mysore region of India, this is a hybrid of Typica created by crossing S288 with Typica, characterized by high yield and rust resistance. Its aroma has more body than Bourbon varieties, and it has been introduced to New World producing countries like Kenya and Indonesia with remarkable contributions.

SL14 and SL28

SL varieties come from research and selection at Scott Laboratories. Kenyan coffee became world-famous due to SL28 and SL34, leading the Ugandan government to vigorously promote and distribute SL seeds to farmers. Among these, SL14 not only has excellent flavor but also drought resistance, and can be harvested just two years after planting, making it highly suitable for farmers' needs.

Coffee Bean Processing Methods

Ugandan Arabica coffee has typical African characteristics with distinct fruit juice qualities; coffee beans from western regions are relatively fuller-bodied. Sun-processed beans are commonly known as "sun-dried Drugar," while washed processed beans are called "washed Bugisu." However, Uganda primarily uses washed processing, with some micro-batches of natural processing.

Washed Processing

Coffee farmers first pour harvested coffee cherries into large water tanks. Underdeveloped inferior beans float to the surface, while mature, full fruits sink to the bottom. At this point, defective beans floating on the surface are removed. Then, a pulp screener removes the outer skin and pulp from the coffee fruit, leaving a slippery mucilage layer on the beans. The mucilage-covered beans are placed in fermentation tanks for 16-36 hours, during which microorganisms decompose the mucilage. After fermentation completes, large amounts of clean water are used to remove residual mucilage from the beans. Finally, the cleaned beans are dried in the sun. Washed processing offers balanced acidity, moderate body, and sweet, spicy aromatics.

Natural Processing

After harvesting coffee cherries, defective and unripe/overripe fruits are screened out. Then they are directly placed on raised beds to dry flat. Such naturally processed coffee takes 25-30 days to dry. The drying process completes when the coffee moisture content drops to around 11%. Coffee processed this way has higher sweetness and rich layering.

FrontStreet Coffee has acquired a batch of coffee beans from Mount Elgon in Uganda. Next, let's see how FrontStreet Coffee roasts Ugandan coffee beans.

Uganda Natural Anaerobic Fermentation

Region: Mount Elgon, Uganda

Altitude: 1,600-1,850 meters

Processing Method: Anaerobic Fermentation Natural

Variety: SL14 & SL28

This batch of beans uses anaerobic fermentation natural processing, where entire coffee cherries first undergo anaerobic fermentation before natural processing. Essentially, the anaerobic process makes coffee more uniform and easier to monitor, while aerobic processes are more complex and difficult to control. In anaerobic environments, the decomposition rate of mucilage sugars slows, and pH values decline more gradually, extending fermentation time to develop better sweetness and more balanced flavors. Anaerobic fermentation must be controlled at temperatures below 10-15°C. In airtight, clean stainless steel fermentation containers, coffee beans ferment anaerobically for three days before being placed on raised beds for natural drying.

FrontStreet Coffee's Roasting Suggestions

Heat the drum to 160°C, set power to 100, and air damper to 3. Return temperature at 1'36". When the drum reaches 140°C, open the air damper to 4 while keeping power unchanged. When the drum reaches 146.1°C, the bean surface turns yellow, grassy aroma completely disappears, and the dehydration phase begins. When the drum reaches 166°C, reduce power to 80°C while keeping air damper unchanged. At 8'27", the bean surface shows ugly wrinkles and black patterns, with toast aroma distinctly transforming into coffee aroma—this can be defined as the prelude to first crack. At this point, listen carefully for the first crack sound. First crack begins at 9'10", open air damper to 5, develop for 1'30" after first crack, then drop at 194°C.

FrontStreet Coffee's Cupping Report

FrontStreet Coffee's Brewing Suggestions

Dripper: V60 #01

Water Temperature: 90-91°C

Dose: 15g

Ratio: 1:15

Grind Size: Medium-fine grind (Chinese standard #20 sieve with 80% pass-through rate)

FrontStreet Coffee's Brewing Method: Three-stage extraction. Use 30g of water for 30-second bloom. When water reaches 125g, pause pouring. When the water level drops to just expose the coffee bed, continue pouring to 225g and stop. Wait until the water level drops to just expose the coffee bed before removing the dripper. (Counting from bloom start) Extraction time: 1'50".

Flavor: Aromas of fermentation and light green grape acidity. In the cup, notes of grape, citrus, lime, and berry acidity. Creamy notes in the middle, with caramel sweetness and cocoa aftertaste in the finish, carrying a juicy sensation. This bean tastes more intense and full-bodied when hot, but as temperature decreases, it offers a sweet and sour sensation.

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