Ugandan Coffee

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Coffee From Uganda

Uganda is internationally recognized as a significant producer of coffee, and every year exports about 3 million bags of coffee. Coffee exports are a critical part of the economy of Uganda and amount to 27% of the country’s total exports.

Coffea acanephora (or robusta coffee) is the most common variety of coffee, and coffee experts say the species accounts for 90% of the total production of the countries trade volume.

Our coffee is farmed within a 300 km radius around Lake Victoria, and the unique mineral composition of the soil where our coffee is planted produces an aroma which is unmatched by any other robusta coffee farm.

Coffee Creation Methods

Most robusta coffee from Uganda is a “natural” coffee that is obtained through the use of what is called the “dry” method.

Ugandan Coffee Bag

There is also “washed” coffee, which is achieved via the “wet” method. The organizational requirements and higher costs that are involved with the wet method often have encouraged individuals towards producing natural coffee, that is obtained through the use of the less expensive dry method.

When Was Arabica Coffee Introduced to Uganda?

Arabica coffee (coffea arabica) is not native to Uganda, our exclusive species was introduced at the start of the 20th century from Malawi. It is mainly cultivated in the West and Mount Elgon regions of Uganda. We found the people creating two varieties of coffee, The natural Drugars Arabian coffee bean, and washed Wugars and Bugisu coffees.

Coffea Arabica

The country’s geographical position, stretched over the equator, enables the harvesting of coffee during two different seasons. In Uganda, the two major harvest seasons for both Robusta and Arabica coffee are March through June and September through November.

For Robusta the main production season is May through August in the Western and Masaka regions and in the Eastern and Central regions, it is November through February. The main seasons for Arabica, are April through June for the Western Regions, and in the West Nile and Easter Regions is October through February.

Sourcing

We source as well as import high-quality Robusta and Arabica coffee from all of Uganda’s main coffee growing areas.

Our network provides us with access to thousands of farmer groups, associations, co-operative groups, and farmers, which enable us to quickly source and supply our clients with coffee.

The strong financial position that we enjoy enables us to ensure that co-operative and farmers are paid immediately which allows us to fulfill big orders, achieve competitive pricing and maintain quality.

Our storage and warehousing facilities provide us with the additional advantage of being able to consistently deliver to our clients all year long.

Logistics

Prior to export, all of our coffee is professionally fumigated, inspected, and stacked.

Most of our imports get shipped in 60 kg jute bags, but on request can ship in bulk.

Every container is loaded very carefully to ensure cleanliness and all line is done according to international standards.

Our strong relationships with Uganda-based major forwarding and clearing houses allows us to find the best partner for every shipment and track and manage all of the clearing requirements, logistics, and necessary paper.

Quality Control

We work hard to ensure maximum benefits for all of our individual coffee products and to guarantee that the finest quality of coffee gets delivered in a timely manner to our customers.

Our experienced staff members focus on our business’s key areas including logistics, export processing, sourcing, and quality control.

Along with our partner companies, have grading facilities and warehouses in Kampala and also have important buying stations in all of Uganda’s major coffee-producing regions.

Quality is our priority and three generations of coffee farmers stand behind their exclusive method for growing coffee on Lake Victoria’s nutrient rich soil.