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Uganda coffee is distinctive for being the country’s biggest agricultural foreign exchange earner. It is predominantly of the Robusta variety which naturally grows in the Kampala forest belt. The Arabica variety thrives on a minimal scale on the Mt. Elgon area. Many of the areas producing the crop such as Mbale have their harvest ready in the later months of the year from August to November. The country’s most historic year for coffee exports was 1989 when the production levels were bigger than expectations at 2,300,000 bags.

We source our Uganda coffee from the eastern mountainside border with Kenya, the Kibale forest and the Kampala forestland. All these regions enjoy the natural growth of the cherry-producing trees. We only deal with family growers who have less than two acres of land — this way they can manage their fields organically using farmyard manure with little or no chemicals.

We harvest the coffee berries by hand means. Our workers pick the cherries when they have attained a solid scarlet color. They then load them into baskets ready for transportation to the milling factory for washing, processing and later grinding.

We process Uganda coffee under a set of key steps that include the following:  we first dry the cherries so that their moisture levels will go down to 11 percent. This is through outdoor sun exposure. Though time-demanding, this is the most typical procedure in developing nations as it is organic, cheap and straight-forward.

We also employ the fast wet procedure that extracts the flesh from the cherry through de-pulping equipment. This lets the produce have a large surface area for exposure in water in which it soaks for forty-eight hours. As the cherries suck in the water, they go through a fermentation process because they are saturated non-stop and their enzymes break down. We then remove them from the fermentation containers. At this point, they are odd-looking and of rough texture. We then lay them out for drying.

The drying process for Uganda coffee begins with only the cherries that have gone through the wet immersion procedure. We use artificial means to expedite the process so that by the time we remove them, the water content will have gone down to 11 percent.

Uganda coffee then goes through its penultimate step, namely milling. This entails polishing the beans to refine what will become packable beans. This is an optional step as it involves the removal of any bypassed skin on the cherries during the previous stage. Many refined beans show little disparity from the unrefined ones.

We finalize the process of milling Uganda coffee by grading. This is the use of sorting sieves that put the beans by the diameter of the sieve hole through which they seep. The largest beans go into grade 20, which means that they can fit into a hole that is 20/64th of an inch wide. The smallest beans are grade 10. These go into a hole that is 10/64th inch wide. We cull any misshapen or discolored beans. We then get ready to pack the rest. This coffee is yet to be roasted or ground, processes that take place at the destination.

We pack what now goes under the name Uganda ‘green’ coffee into jute bags of at least 50 kilograms net weight. We also have sisal bags that give the produce plenty of breathing spaces. This fabric then goes into film lined containers on wheeled pallets inside the airport. All our bags of the unroasted coffee come with the proper name of the variety (mainly robusta), the country of origin and the net weight.

Upon request, we also roast and grind green beans into fine coffee. We roast the produce at 400 degrees Fahrenheit after which we promptly cool it by cool water. We grind the coffee using different settings of high pressure to bring out diverse flavors and particle sizes. The finest coffee usually requires fast action after grinding and equally careful brewing in our high-pressure brewers.

We pack ground Uganda coffee into sachet bags similar to those available at beverage shops. You can receive them at diverse sizes from hundreds of grams to several kilograms per package. We touch off the packing process of ground Robusta or Arabica by labeling the produce regarding the net weight, date of packing, the country of origin and the name of the coffee variety.

We store Uganda coffee under cool, dry conditions in the run-up to transfer to the shipping venue either at the airport in Entebbe or by bales to the long-distance ports of Mombasa and Dar-es-Salaam. We deliver the produce to the port by custom coffee transportation trucks that use atmospheric conditioning to keep the cargo fresh.

Therefore, if you are after one of the signature produce from the ‘Pearl of Africa,’ you now have a dedicated partner to supply you with Uganda coffee.  We source our produce from family growers who have acquired Global Good Agricultural Practices (GAP) certifications. Not only is this a guarantee of fresh quality but it is an assurance that there will always be sufficient quantity. We have the best prices in the market to ensure that you get value for money. You can start by making your order today!

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