Uganda: The Pearl of African Coffee
Ugandan Coffee is Africa’s largest exporter of coffee and is currently undergoing a massive shift from “bulk” production to “specialty” quality.
The Ugandan Coffee Production at a Glance
Country: Uganda
World Ranking
6
Annual Production
6.2 – 6.8 mil
60kgm Bags
Average Altitude
900m Robusta
2300m Arabica
Flavour Profile: JDark Chocolate, Dried Fruit, Tobacco, Earthy
Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | Arabica & Robusta⚡⚡⚡⚡ |
| Harvest Season | Oct–Feb / Fly: May–August |
| World Export Share | 3.9% |
| Region | Mt. Elgon, Western Nile, & Central Lowlands |
| Body | Full, Heavy, & Wine-like |
The History: The Indigenous Robusta
While Ethiopia is the birthplace of Arabica, Uganda is one of the original homes of Robusta.
It grows wild around the Lake Victoria basin and has been part of Ugandan culture for centuries—not just as a drink, but the beans were often chewed as a stimulant or used in traditional “blood brotherhood” ceremonies.
In the last decade, Uganda has made a massive push into the Specialty Arabica market, particularly on the slopes of Mt. Elgon (on the border with Kenya), proving they can produce coffee just as refined as their neighbors.
The Science: The Two Faces of Ugandan Coffee
Uganda is unique because its coffee industry is split between two very different profiles:
The Species: About 80% is Robusta and 20% is Arabica.
The Terroir: The Robusta grows in the low-altitude central plateaus (900m – 1,200m), while the “Drugar” (Dry Ugandan Arabica) and “Wugar” (Washed Ugandan Arabica) grow in the high-altitude mountains (1,500m – 2,300m).
The Flavor: Ugandan Arabica is famous for its heavy chocolate base mixed with a dark berry acidity (like blackberry or currant).
How to Enjoy: The “Body” Builder
Because of its natural thickness, Ugandan coffee is a favorite for those who dislike “thin” or “watery” coffee.
Best Method: French Press or Moka Pot. These methods highlight the syrupy, heavy mouthfeel of the beans.
The Blend Tip: If you have an Ethiopia coffee that feels too “light” or “acidic,” blending it with a Ugandan Arabica creates a perfectly balanced cup with the aroma of Ethiopia and the body of Uganda.
The “Wild” Ancestor
Uganda gives us a glimpse into the raw power of the coffee plant. While we often focus on the elegance of Arabica, the indigenous Robusta of Uganda reminds us of the plant’s resilience. For the The Coffee Guide reader, a high-quality ‘Washed Robusta’ from Uganda is a revelation—it challenges everything you thought you knew about ‘cheap’ coffee.”
