Uganda

Uganda is Africa’s largest Robusta coffee producer and also grows high-quality Arabica in its highlands. Robusta, native to Uganda, thrives around Lake Victoria, while Arabica grows in regions like Mount Elgon, the Rwenzori Mountains, and West Nile.

Ugandan coffee is known for its rich body, earthy aroma, and chocolate notes in Robusta, and bright, fruity acidity in Arabica. The sector supports millions of smallholder farmers and is a major contributor to the country’s economy.

Ugandan coffee refers to coffee beans grown in Uganda, the sixth-largest producer of coffee in the world and Africa’s top exporter. Ugandan coffee contributes 20–30% of Uganda’s export earnings and generates over $900 USD million annually. The main types of coffee beans in Uganda are Robusta (Coffea canephora) and Arabica (Coffea arabica). Robusta thrives in lower altitudes while Arabica is grown in mountainous regions above 1300 meters. 

Uganda also recently developed pest-resistant coffee varieties. Ugandan coffee is known for fruity, wine-like Arabica and bold, nutty Robusta, shaped by sun-drying and sustainable farming. About 29% to 32% of all Uganda coffee is classified as specialty coffee, according to recent data from the Uganda Coffee Development Authority. Uganda specialty coffee standards use grading based on screen size, defect tolerance, moisture (max 12%), and cup quality. Coffee must score over 80% with under 3 defects per 300g, showing good flavor, acidity, and aroma. Grades like AA, A+, and PB reflect size and defect level. Beans must be clean and solid, especially washed Arabica from Bugisu.