Ugandan Coffee
From highland Arabica to rich lowland Robusta, savor Uganda's coffee story.
Ugandan Coffee Profiles
From high-altitude Arabica to rich lowland Robusta, Ugandan coffee offers vibrant flavors and unique aromas.
Arabica
Grown in high-altitude regions with volcanic soils and cool temperatures.
Typical characteristics include:
Bright citrus and stone fruit notes
Floral aromatics
Balanced acidity
Clean, refined finish
Depending on processing and region, profiles may reveal hints of orange peel, jasmine, honey, or red berries. Ugandan Arabica is increasingly sought after by specialty roasters looking for complexity with restraint.
Robusta
Naturally cultivated in optimal lowland conditions.
Typical characteristics include:
Full body and strong mouthfeel
Cocoa, dark chocolate, and nutty notes
Low acidity
Excellent crema production
Ugandan Robusta is prized for both traditional espresso blends and the growing specialty robusta segment, valued for its intensity and consistency.
Cupping Profiles & Quality Indicators
FAQs
What is Ugandan Arabica?
Ugandan Arabica grows in high-altitude volcanic soils with cool temperatures.
What flavors does it have?
It features bright citrus, stone fruit, floral notes, and a clean, balanced finish.
How does Ugandan Robusta taste?
Robusta offers a full body with strong mouthfeel, cocoa, and dark chocolate flavors.
Where is Ugandan Arabica grown?
It’s cultivated in high-altitude regions with volcanic soils and cool climates.
Who uses Ugandan Arabica?
Specialty roasters seek it for its complex yet restrained flavor profile.
What unique notes might I find in Ugandan Arabica?
Depending on region and processing, expect hints of orange peel, jasmine, honey, or red berries.
Gallery
Snapshots of Uganda's rich coffee heritage.
