Buy Uganda Coffee Directly From Exporters & Suppliers - Best of 2020 Market Prices
|Varieties||Robusta and Arabic coffee|
|Common varieties||Robusta and Arabic coffee|
|Packing||Packed in bales Jute and sisal bags|
|Size||In 50-kilogram jute bags In 500 grams sachet bags|
|Season availability||Throughout the year Peak season is November to December|
|Transportation conditions||Transported under cool dry conditions.|
Uganda coffee is the leading foreign exchange earning in Uganda, with robusta being the dominant variety. Robusta coffee is native to the Kampala forest and Lake Victoria basin. Between 1999 and 2002, this coffee was commercialized as a premium consumer brand.
Uganda’s most historic year of coffee export was in 1989 when the country exported 2,300,378 bags of coffee. The coffee yield is over $334 million annually. Coffee is grown by large and small scale farmers. Approximately, 191,700 hectares of land in the country is planted with Robusta coffee. Robusta coffee is grown mainly in the southern part of Uganda. And about 33,000 hectares of land are planted with Arabic coffee. Arabic coffee is cultivated in the highland areas of southeast and southwest Uganda.
Arabica coffee – it is usually grown in mixed farms. It is intercropped with food crops such as beans and bananas. It is mainly grown under tree shades. The leaves that fall from the tree provide manure to the coffee. It is cultivated in the Mbale region between March and April and harvested between November and December.
Robusta coffee-it is mainly grown in the Kibale forest area. It is the main variety of coffee exported by Uganda.
Coffee thrives well in cool to warm tropical climate, fertile soil with few pastes. The tropics have a temperature of (16-24) degrees Celsius and high altitude of (1800- 3600) meters above sea level.
Uganda coffee berries are harvested by picking using hands. Workers pick the coffee berries when they have attained their fully scarlet color. They then load the berries in the baskets and transport them to the milling factory where they washed, processed and later, ground.
In the processing step, the coffee berries are dried to lower the moisture up to less than 11% through outdoor sun exposure. De-pulping equipment is used to separate the flesh from the berries. This increases the surface area of coffee. The coffee is then soaked in water for 48 hours. The soaking of the coffee allows for fermentation, which brings about the breakdown of enzymes.
The coffee is then laid to dry. Artificial means of removing water is used to fasten the process and reduces the water content to less than 11%.
The coffee then moves to the milling process, which involves the removal of by-skin on the berries. It entails the polishing of berries to a refined state.
The final process is the grinding. This is the use of sorting sieves to bring along the different sizes of seeds. The largest seed goes to grade 20, and the smallest seed is the grade 10.
Uganda coffee is packed in jute bags weighing up to at least 50 kilograms. Sisal bags are also used. They are then put in film lined containers on wheeled pallets inside the airport.
Upon request, green coffee is also roasted and ground to fine coffee. Roasting is done at 400 degrees Fahrenheit. It is then cooled with cold water
Uganda’s fine coffee is packed in sachet bags, or, as per clients’ specification. They are packed in different sizes and labeled.
coffee is stored in cool, dry conditions in the warehouses before being shipped to Entebbe airport by designed trucks for export. It is also shipped in bales to the ports of Mombasa and Dar-es-salaam for shipping.
For any person who requires the best variety of Robusta and Arabica coffees so not hesitate to make your order from Uganda, and delivery is done worldwide. Sign up to our platform today.
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