| Uganda |
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 GEOGRAPHY
& CLIMATE:
Eastern Africa, west of Kenya
Although the country lies astride the equator, most of
Uganda is on a plateau 3,600-6,000 ft/900-1,830 m above
sea level. The best times to visit are December-March
and June-September. It can be somewhat rainy then, but
not as rainy as in the rainy season, March-June. December-February
and June-July are the driest times, when things can even
be a bit dusty.
COFFEE BACKGROUND:
Coffee cultivation in Uganda began at the turn of the
twentieth century. The history of coffee, in terms of
its commercial, is directly linked to the establishment
of British rule in the country.
However, long before the arrival of Europeans, coffee
bushes formed part of the natural vegetation particularly
in the central part of what is now Uganda. From time immemorial,
the species of Coffee Canephora (Robusta coffee) grew
wildly in central Uganda, particularly in the Lake Victoria
basin. Arabica coffee was brought to Uganda from Ethiopia
via Malawi at the beginning of the twentieth century.
 SPECIES:
Arabica & Robusta
ALTITUDE AT WHICH GROWN:
Uganda is one of the world's major producers of Robusta
coffee, with some Arabica also grown in highland areas.
Climatic conditions are suitable for the cultivation of
coffee in the south and south-west of the country (3,000
~ 5,000 ft.). Most of the coffee produced in Uganda is
robusta (Nganda and Erecta), and is used for instant coffee
and inexpensive blends. Robusta has sweet neutral taste
suitable for espresso.
Uganda has two mountainous regions in which premium arabica
is grown (ranging from 4,000 ~ 7,500 ft. in altitude):
to the east on the slopes of Mt. Elgon, and to the west
in several areas in the Mountains of the Moon. Both regions
have a long tradition of producing washed arabica coffee.
Virtually most of Uganda's Arabica coffee is washed. Uganda
Bugisu AA is a mild flavored high grown coffee with full
and complex body; denser than the traditional Sumatra,
but rivaling in depth. This coffee is winy in its acidity,
and is similar to Kenyan coffee in flavor, though lighter
in body.
PREPARATION METHOD: “Washed” and “Unwashed” |
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