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A Deep Dive Into Ugandan Coffee
A look at why coffee from Uganda is a coffee aficionado's dream come true and how the growing regions of Uganda Coffee impact variations in flavor.
Published December 1, 2022
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Asharita D'Silva
Coffee experts@Era of We
It seems as though Uganda is one of the hidden treasures of the world when it comes to coffee beans which are often the epitome of perfection. You aren’t as likely to hear of this tiny, landlocked country roughly the size of the state of Pennsylvania as you are hearing of coffee-producing countries in Central and South America, for example.
However, with that said, it is important to understand just why coffee connoisseurs from around the world keep a steady supply of Uganda Bugisu or Bududa Bukalasi coffee beans on hand. Their day wouldn’t be quite the same without a freshly brewed cup of Ugandan coffee. Do you wonder why that is? Maybe that’s part of the secret allure of Uganda coffee we’ve yet to reveal. Once you understand, you’ll be a Ugandan coffee aficionado as well!
Coffee Real Estate 101: Location, Location, Location
One of the most important factors in producing fine coffee beans is in the regions within which they are grown. Mountain grown arabicas are touted as providing some of the worlds smoothest and most flavorful cups of coffee and this is what you’ll get from Uganda coffee beans. Did you know that this country located just north of the equatorial line has mountains over 16,000 feet in height? While not as tall as Denali in Alaska that is over 20,000 feet, a comparison of climates will factor in as well, but we’ll get to climate in just a moment. For now, elevation is key to success in growing coffee beans of different varietals.
Three Main Growing Regions by Elevation
Elevation factors heavily in the flavor profile of coffee beans, no matter where they are grown, and Uganda beans are no different. There are actually three main regions in this country situated within the Nile basin, so the same beans grown at varying elevations will have a slightly different flavor profile, although quite similar to anyone but a connoisseur.
As mentioned above, elevation factors heavily into coffee production and why Uganda is often divided into three growing regions. These are:
- Mount Elgon, ranging from 5,400 to 7,200 feet above sea level
- West Nile coffee region, ranging from 4,250 to 5,250 feet above sea level
- Rwenzori Mountain region, ranging from 3,450 to 6,900 feet above sea level
In a moment we will look briefly at other factors such as climate and soil, but every factor is significant in the production of coffee beans, providing those often-subtle variations in flavor.
A Bit About Variations in Climate Affecting Uganda Beans
As you can already see due to its location just south of the Equator, Uganda has, for the most part, a tropical climate. However, unlike many tropical countries, Uganda has not one, but two very distinct rainy seasons. This is partly why you’ll find that beans from the above-mentioned geographical locations may also be available at different times of the year. It really depends on when they are harvested. With that in mind, coffee in Uganda within these three regions is harvested:
- Mount Elgon – June through December at lower elevations and July through February at higher altitudes.
- West Nile – harvested October through January.
- Rwenzori Mountains – harvested August through November.
This means that sourcing beans Uganda has available will also depend on when they are harvested and processed. Availability for exporting then falls within:
- Mount Elgon – July through April.
- West Nile – November through March.
- Rwenzori Mountains – January through May.
Each of these regions sees variations in annual climates that, along with elevation, are key factors contributing to when regional coffee is available.
In the end, because much of Uganda has relatively high elevations, the result is ‘cooler temperatures’ within a tropical environment. This is important because the cooler the climate, the longer it takes for fruit to ripen which means that a prolongation of the fruit-fill will give those cherries much longer to accumulate flavor. And that, is one of the best held ‘secrets’ to why Ugandan coffee is one of the most flavorful coffees in the world, no matter the variety or sub region in which those beans are grown.
A Quick Look at Regional Flavor Profiles
Due to variations in elevation and climate, each of these regions will produce different flavor profiles. Some are subtle differences in flavor profiles and others within the same family will have remarkable differences in flavor based on location. With that being said, the typical flavor profiles within the three main regions are
- Mount Elgon – Sweet with subtle notes of citrus and wine.
- West Nile Coffee – Boldly citrus with notes of pears, grapes, prunes and chocolate.
- Rwenzori Mountains – Stone fruit sweetness with bright notes of citrus.
Can you see how Ugandan coffee is remarkable in the levels of sweetness within the highly popular arabica varieties of Uganda beans produced year after year and which this African nation is so well-known for producing? This is why coffee aficionados who prefer a smooth coffee with very little acidity usually equated with robusta beans prefer the subtly mild to medium sweetness in Ugandan coffee of the arabica varieties.
How Uganda Beans Are Processed
Actually, there is a science as well as artistry in processing coffee beans and it has a significant impact on flavor. This is because there are usually two seeds within a coffee cherry, and both are surrounded by mucilage and mesocarp layers. These layers are commonly referred to as the ‘pulp’ of the coffee cherry and it is here that all that sugar within the bean is contained. How beans are processed results in more or lesser degrees of sweetness. This is why some coffee connoisseurs are keen on doing their due diligence. They want coffee from farms processed in a way that affects the coffee’s sweetness to their preferential tastes.
The two ways of processing coffee beans are natural and washed. In natural processing, Uganda beans are dried entirely in the form in which they have been harvested off the plant. Everything is left intact. In the washing method of processing, all the soft matter including skin and pulp are removed so that the inner bean can be dried. The process for removing those layers is through ‘washing’ but it is also probably evident that washed beans will be less sweet. It’s a faster way of processing but with diminished results, if you are a coffee drinker who prefers a smoother, sweeter flavor in the coffee you drink.
With that said, Mount Elgon and West Nile farms tend to use the faster washing process while Ugandan coffee processed in the Rwenzori Mountains region is processed naturally, producing a much smoother and sweeter flavor. Albeit that is a very simplistic explanation of the different processing types, it leaves you with an idea of what to look for when sampling Ugandan coffee (best served freshly ground and brewed).
Political and World Events Affecting Coffee Production in Uganda
Sadly, there are political and world events at play which are affecting coffee production in much of the country. As a matter of fact, it is the same around the globe. However, in Uganda some of these geopolitical factors are making largescale commercial production next to impossible. This is why there are so very many small to medium size farms that have been in Ugandan families for many generations. With the love and care these smaller farms are able to give their plants, is it any wonder why Ugandan coffee is some of the best in the world? This is also why two Ugandan varieties are among the most popular in the world: Uganda Bugisu and Bududa Bukalasi Coffee.
The Final Secret Revealed
This is another ‘secret’ to why Uganda coffee is among the most delectable on earth. The two varieties most popularly grown in Uganda as noted above are Uganda Bugisu and Bududa Bukalasi Coffee. Flavor profiles vary in that Uganda Bugisu is brightly flavorful with notes of dark chocolate, coconut and molasses while Bududa Bukalasi Coffee is fruity and said to have a finish that is quite mild like tea.
The one point to consider when making that initial choice between these two varieties is that Uganda Bugisu is slightly more acidic while the Bududa Bukalasi Coffee may be less acidic but with a much milder flavor profile as a result. It really all depends upon just how bold a flavor you enjoy. Bear in mind that bold doesn’t necessarily equate with the color of the roast. It’s about all those other factors that impact the actual growth, harvest and processing of the beans.
One Last Tip from One Aficionado to Another
Remember that a lighter roast will result in a higher caffeine content, so if you are after that morning burst of energy, order beans that are light to medium roast. Also, never order gourmet coffee previously ground because by the time it reaches your doorstep, it will already be stale and suffering a loss in flavor. With a good quality coffee grinder and a bag of Ugandan beans, you will be starting your day with a smile on your face and a bounce in your step. That’s a promise from one coffee aficionado to another. Shall we keep that our little secret?
About the author
Asharita D'Silva
Join me in discovering the wonderful world of coffee! As a writer, coffee is my fuel and newfound passion. I love writing about new coffees, sustainability, and coffee culture around the world. I'm always discovering new things about coffee and the industry, which I share with the great community here at Era Of We.
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