Ankole is one of Uganda’s most prominent coffee-producing regions, located in south-western Uganda along the Albertine Rift, bordering Rwanda and close to Lake Edward and Lake George. The region includes districts such as Mbarara, Bushenyi, Ibanda, Kiruhura, Sheema, and Ntungamo. Coffee in Ankole is grown at mid to high elevations (about 1,200–1,800 meters above sea level), with moderate temperatures, well-distributed rainfall, and fertile volcanic and loamy soils, creating favorable conditions for both Arabica and Robusta coffee.
Coffee production in Ankole is largely smallholder-based, with farmers cultivating coffee on small plots intercropped with bananas, beans, and other food crops. The region is somewhat unique in Uganda because it produces both Arabica and Robusta, though Robusta dominates in many low-lying areas, while Arabica is grown at higher elevations, especially in cooler highland zones near the rift escarpments. Traditional farming practices are common, and coffee provides a crucial source of household income and regional economic activity. Harvesting is done by hand, often with multiple pickings during the season.
Ankole coffees are generally known for their full body, low to moderate acidity, and balanced, approachable profiles. Robusta from Ankole typically shows strong body, smooth bitterness, and flavors of dark chocolate, nuts, malt, and mild spice, making it well suited for espresso and blending. Arabica lots, when carefully processed, can display brighter acidity, medium body, and notes of citrus, stone fruit, caramel, and light florals, reflecting the region’s higher altitudes and cooler growing conditions. With improved processing and selective harvesting, some Ankole coffees are increasingly meeting specialty and fine Robusta standards.
The Ankole coffee sector faces challenges such as price volatility, pests and diseases, climate pressure, and limited access to finance and modern processing facilities. However, significant opportunities exist. Ongoing efforts in farmer training, improved seedlings, wet-mill development, and traceability programs are helping to improve consistency and quality. As global demand grows for high-quality Arabica and fine Robusta, Ankole is gaining recognition as a versatile Ugandan coffee origin, contributing both volume and increasingly differentiated quality to the country’s coffee exports.
