Exploring Uganda’s rich history of coffee production

Unlike the origins we’ve explored before, Uganda was already deep into coffee cultivation long before outside influences came into play. How did this nation with modest coffee production soar to become the 8th largest coffee exporter in the world? Let’s dive in and uncover the fascinating story.

 

Uganda Map

Where did it all begin?

Robusta, the cousin of Arabica, is native to Uganda, and smallholders and co-operatives have nurtured it for centuries. Its distinctively bitter, earthy flavour may not match Arabica’s popularity, but it remains a symbol of Uganda’s coffee heritage. However, with the coffee boom in the 20th century, the Ugandan government saw the opportunity to grow this new sought-after Arabica. With the infrastructure, soil, and knowledge already in place, Arabica was introduced to farms nationwide.

Initially, there were some challenges with this new crop as it is less resilient than its Robusta counterpart, making it more vulnerable to disease. However, our farming techniques were quickly perfected, just in time for the mid-1970s when Brazilian coffee suffered a significant blow due to a devastating frost. This created a substantial gap in the market, presenting a perfect opportunity for the newly perfected Ugandan Arabica to thrive.

In the years that followed, the demand for Ugandan coffee steadily increased. The liberation of the coffee sector in 1992 allowed farmers to grow independently, breaking free from the government’s tight control, which had previously emphasised mass production over quality. This shift enabled farmers to focus on selecting only the ripest cherries, rather than strip picking, ultimately enhancing the reputation of Ugandan coffee and allowing the industry to flourish.

What flavours can you expect from Ugandan coffee?

While Arabica is not indigenous to the area, farmers have meticulously selected and nurtured the finest plants from leading generations, resulting in a cup rich in complex and distinctive flavours. The crop thrives in two primary regions, the east and west, flourishing under optimal growing conditions. Growing at an elevation of 1800-2400 meters above sea level, coupled with rich volcanic soil and abundant rainfall, the region provides the perfect climate for cultivating high-quality beans.

Coffees from the eastern regions are typically processed using the washed method, resulting in a clean, smooth mouthfeel with prominent fruity and sweet notes. Thanks to the high altitudes, the slow growth of the cherries infuses the sweet, fruity flesh with the coffee bean inside. On the other hand, the natural processing method is favoured in the western regions, allowing the bean to ferment in the cherry. This process yields a cup with bolder flavours, more fruity and chocolatey notes, and slightly less acidity.

Does Two Chimps have a coffee from Uganda?

We absolutely do! Our yellow-labelled brew, Smile at the Yawners, is sourced from the Rwenzori Mountains in Uganda. This fully washed coffee offers a clean, bright flavour with a milk chocolate base complemented by hints of apples and cherries. Yum!

An impressive 70% of the Rwenzori Mountains are 2,500 meters above sea level and host numerous Arabica growing farms. Our coffee has been cultivated in partnership with Agri Evolve, a business dedicated to enhancing agricultural education for farmers.

By improving farming practices, they produce a higher quality crop, increasing farmers’ income. This will positively impact their families and communities while also playing a key role in shaping the future of coffee farming in this region. High five!

In 2018, Agri Evolve partnered with Kyagalanyi Coffee, an exporting company in the Rwenzori Mountains. This collaboration allowed access to the mountains’ most remote and rural areas, spreading the vital knowledge of pruning, stamping and harvesting.

Without this access, they would be unable to fulfil their mission. They now have multiple buyer centres all over the area, allowing every farmer to get the best price for their beans.

The result? We get to roast this incredible speciality beans and support the future of sustainable practice in the Rwenzori Mountains! Pretty cool, right?

Looking to give this awesome brew a try?

Shop here!

Charlotte Dibble

Meet the chimp behind this article!
Charlotte joined Two Chimps after completing her BA Hons in Graphic Communication and Illustration at Loughborough University. She also earned two diplomas: Art and Design Foundation and Professional Studies.

What Charlotte does outside of the treehouse:
In her spare time, Charlotte is a keen baker and loves to bring delicious treats for the team to enjoy during their Monday tea break. Charlotte likes to practice her drawing and painting skills to relax, usually with one of her cats sitting on her lap to keep her company!

Charlotte says…
“I’m thrilled to join the Two Chimps Troop after five years of studying. I get to write blogs, design, manage social media, and connect with our amazing customers every day. It’s always exciting, and I learn something new every day!”

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