Green Coffee Bean from Uganda

History

Coffee cultivation in Uganda dates back to the 1800s, with Robusta believed to be indigenous to the country’s rainforests. Arabica was introduced in the early 1900s during British colonial rule. For decades, coffee remained the backbone of Uganda’s economy, though it suffered during political instability in the 1970s and 1980s. Revival efforts began in the 1990s, with the liberalization of the sector and the creation of the Uganda Coffee Development Authority (UCDA). Since then, production has expanded significantly, supported by government-led programs such as “Coffee Roadmap 2025” aiming to produce 20 million 60-kg bags annually.

Production Regions

• Central Region (Luwero, Mukono, Mpigi): Dominated by Robusta; characterized by humid conditions and fertile soils.
• Western Region (Bushenyi, Ibanda, Kasese): Produces both Robusta and Arabica; Arabica from Rwenzori Mountains features fruity and winey notes.
• Eastern Region (Mount Elgon – Kapchorwa, Mbale, Bududa): Key Arabica zone; high altitudes (1,400 to 2,300 m) with washed and natural lots featuring citrus, floral, and stone fruit profiles.
• Northern Region (Gulu, Lira): Emerging Robusta-producing zone with increasing government investment and climate adaptation projects.

Growing Conditions

• Altitude: Robusta is cultivated at 900 to 1,200 m, while Arabica grows at 1,300 to 2,300 m in mountainous areas.
• Climate: Bimodal rainfall (1,200 to 1,800 mm/year), tropical climate with temperatures of 18 to 30°C.
• Soils: Volcanic and loamy soils in Arabica zones; clay loam in Robusta zones.
• Agroforestry: Shade-grown systems are common, especially for Arabica, to manage heat and promote sustainability.

Harvesting Process

• Process: Manual picking is standard. Arabica cherries are selectively harvested; Robusta often strip-picked.
• Post-Harvest: Washed processing is common for Arabica; Robusta is primarily dry-processed (natural sun-dried). Increasing adoption of honey and natural processes for Arabica in specialty segments.

Cultivation Methods

• Varieties: Robusta (Erecta and Nganda strains), Arabica (SL14, SL28, Nyasaland, KP423, and Blue Mountain).
• Farm Structure: Most farms are smallholdings (0.5 to 2 hectares) integrated with bananas and beans.
• Pests & Diseases: Coffee wilt disease affects Robusta; Arabica faces leaf rust and coffee berry disease. Use of resistant varieties is expanding.

Supply Chain

• Producers: 1.8+ million households grow coffee, with over 95% being smallholder farmers.
• Processing: Arabica is washed, natural, or honey-processed; Robusta is sun-dried and hulled. Wet mills are expanding in highland Arabica zones.
• Export Chain: Exporters aggregate from traders and cooperatives. Most coffee passes through Kampala for quality checks and dry milling.
• Traceability: Improving through digital farmer registries and blockchain pilots in specialty segments.

Local Logistics

• Transport: Poor rural roads are a challenge, especially during rains. Motorbikes, trucks, and bicycles are key for moving cherries.
• Infrastructure: Dry mills, grading facilities, and warehouses are concentrated around Kampala, Mbale, and Kasese.

Regulations and Certifications

• Regulatory Bodies: Uganda Coffee Development Authority (UCDA) oversees policy, quality, and marketing. NAADS supports extension services.
• Certifications: Fair Trade, Organic, Rainforest Alliance, UTZ, and 4C are used, especially for export-bound Arabica.

Quality Standards

• Moisture Content: ≤12.5% for export.
• Grading: Uganda uses screen size, bean defects, and cup quality; Grades AA to UG6 for Arabica, SC15 to SC12 for Robusta.
• Cup Profile: Arabica has fruity, floral, and spicy notes with medium to bright acidity; Robusta is full-bodied, earthy, and bitter with cocoa and nutty tones.

Trade Terms

• Exports (2023): ~6.2 million 60-kg bags; ~70% Robusta and ~30% Arabica.
• HS Code: 0901.11 (Not roasted, not decaffeinated).
• Top Export Markets: Italy, Germany, India, Sudan, Belgium, US.

Environmental Impact

• Deforestation: Coffee expansion contributes to deforestation, especially in forest reserve areas.
• Climate Vulnerability: Droughts and rising temperatures affect yields. Reforestation and climate-smart agriculture are being promoted.
• Sustainability Programs: UCDA, NGOs, and buyers implement soil fertility, shade-tree planting, and climate resilience training.

Social Impact

• Livelihoods: Coffee supports ~8 million Ugandans directly or indirectly.
• Women & Youth: Active in production and primary processing. NGO programs support youth-led coffee enterprises.
• Rural Development: Coffee is critical for reducing poverty in rural Uganda and is promoted as a strategic crop under Vision 2040.

Uses

• Robusta: Primarily used in espresso blends, instant coffee, and soluble coffee industries.
• Arabica: Gaining ground in specialty coffee, used for single-origin and blended roasted coffee products. 
• Domestic Market: Growing coffee-drinking culture, particularly in urban areas and among youth.