What’s So Special About Ugandan Coffee?
What’s So Special About Ugandan Coffee?
Uganda is the best location for coffee growing. In these past decades, the armed conflict has hurt this industry – mainly in the producing region of the West Nile in the year ‘90s. But, the country boasts richly of fertile land, and with volcanic soil into the east and west, and heavy rainfall. Most parts of the country had two harvests: from April to June and another is from October to February.
In most places, farms could be stood up to’ 2,300 m.a.s.l., with greater resulting cooler temperatures leading to more complex coffees. Small farms are to tend to be often less than half a size of a hectare. Intercropping can provide good shade wherein the coffee can grow – also, another element that creates cooler temperatures and effectively healthier plants.
The most common process is called the Washed processing, although you may also find some natural processed coffees as well. Natural processed coffees can range from low-quality, as well as from defective beans to high-quality, until specialty-grade ones.
Uganda’s 3 Arabica-Growing Regions
Uganda has always been famous for its Robusta coffee, an indigenous species that still grows wild in the country’s rainforests. Yet you’ll also find Arabica growing in three regions: Mount Elgon in the east, the Rwenzori Mountains in the southwest, and West Nile in the northwest. Each origin is unique, with different coffee profiles and production methods.
Rwenzori Mountains
Rwenzori which is habitually known as the “mountains of the moon”, lies southwest of Uganda’s border of the Democratic Republic of Congo.
The Coffee in Rwenzori is grown all over the slopes of the mountains at the estimation of 1,500 to 2,300 m.a.s.l. Volcanic, in which the soil is rich with nitrogen that creates a terroir that is well-suited to coffee. Also, Uganda produces perfectly a wet-processed Arabica, with effectively all grown from those villagers on a small plot. Coffees that are marketed as ‘Wugar’ (Washed Uganda Arabica) or ‘Drugar’ (Dry Uganda Arabica) are grown on mountains encircling the Democratic Republic of Congo, alongside the border of western Uganda’s. The greater demanded Bugisu is from the Kenya border within the western slopes of Mount Elgon. Bugisu is usually a rougher version of Kenya with excellent potential that is typically winy, fruit-toned African coffee.
The most common process here is called Natural processing, but you may also find washed processing upon discovering it.
Mount Elgon
On the eastern border of Kenya lies Mount Elgon, and is also known as East Africa’s oldest volcano. Coffee farms perch on its sides which is shaded by forests and gaining their vital moisture from a steep water gully. Meanwhile, the harvest season is June to December and it is at lower altitudes; and at a higher altitude, it doesn’t start until the month of July and but will last until February.
Cherries are typically hand-picked on a specialty farm before being washed processed. Although transporting the coffee may be difficult as it has a steep terrain – which in some parts, sure-footed donkeys will be the best way to safely get from the farm until to the mill.
On the western slopes of Mount Elgon which can be found in the Bugisu region that is particularly well-known for its fruity, and wine-like coffees. Yet more it still tastes sweet, just like citrusy coffees with notes of raisins and figs, which are from Gibuzali and Kapchorwa washing stations.
West Nile
The West Nile region lies in northwestern Uganda, with farms estimating from 1,300 and 1,600 m.a.s.l. Indigenous trees, such as the banyan tree, are mainly used as shade on multi-generational farms.
In this region, Coffees are typically washed processed which known for their citrus profiles.
Robusta and Arabica, by quality and taste
ARABICA COFFEE BEANS
The Arabica coffee beans is the most popular type of coffee which is considered of a higher quality, hence the baptism of gourmet coffee. It has a half the amount of caffeine as Robusta and a more pleasing taste and a smoother aromatic property with a sweeter and more complex flavour than Robusta.
ROBUSTA COFFEE BEANS
Robusta coffee beans are of a lower grade than Arabica making them cheaper. They are typically grown at lower elevations. They are easier to grow and maintain: more disease resistant, easier to tend to on the farm and have higher yield.