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Uganda Coffee: Growing Regions, Production, and Top Brands

Uganda is the world’s sixth-largest coffee producer and Africa’s leading exporter, cultivating primarily Robusta (85%) and Arabica (15%). Major varieties include Nganda, Erecta, Typica, SL14, SL28, Kent, and Bugishu. Coffee grows across regions such as Buganda, Rwenzori, Bugisu, and Sebei—Robusta in lowland areas and Arabica in high-elevation zones like the Rwenzoris and Mount Elgon. In 2024, Uganda produced 6.85 million 60-kg bags of coffee.

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Production typically involves nursery propagation, selective hand-harvesting, and dry or wet processing. Farmers, however, face challenges such as climate change, limited infrastructure, rising input costs, and stringent trade policies in the EU and U.S. Leading Ugandan coffee brands—Colipse Coffee, Gorilla Highlands, Sasa Coffee, and Nucafe—are known for their specialty-grade beans, ranging from rich, earthy Robusta to bright, fruity Arabica from mountain regions.

What is Ugandan Coffee?

Ugandan coffee refers to beans grown throughout Uganda, a nation that supplies 20–30% of its export earnings from coffee and generates over $900 million annually. The two primary species grown are Robusta (Coffea canephora), which thrives in lower altitudes, and Arabica (Coffea arabica), cultivated above 1,300 meters. Uganda has also introduced new pest-resistant varieties.

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The cup profile ranges from fruity, wine-like Arabica to bold, nutty Robusta, shaped by sun-drying and sustainable farming practices. According to the Uganda Coffee Development Authority (UCDA), around 29–32% of Ugandan coffee meets specialty-grade standards. Grading is based on screen size, defects, moisture (≤12%), and cup quality. Specialty coffees score 80+ with fewer than three defects per 300g sample. Grades like AA, A+, and PB indicate bean size and quality.

Uganda arabica coffee
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What Does Ugandan Coffee Taste Like?

Ugandan Arabica typically offers medium body with wine-like acidity and notes of caramel, citrus, chocolate, tropical fruit, and dried fruit. Robusta presents bold, earthy, nutty flavors with deep chocolate and spice undertones. Together, Ugandan coffees deliver a rich, complex cup with mild to medium body.

Types of Coffee Beans Grown in Uganda

Uganda primarily grows Robusta (85% of production) and Arabica (15%), according to USDA 2024/25 data. Seven notable varieties include:

  1. Nganda

  2. Erecta

  3. Typica

  4. SL14

  5. SL28

  6. Kent

  7. Bugishu

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1. Nganda (Robusta)

A naturally evolved, resilient Robusta sub-variety known for earthy, nutty flavors. It is widely grown in Uganda’s central and western regions and contributes significantly to the country’s strong Robusta output.

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2. Erecta (Robusta)

A tall, upright Robusta variety developed in the early 1900s. It thrives in humid central and southern regions like Malabigambo, Mabira, and Kalangala, supporting both biodiversity and Uganda’s coffee heritage.

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3. Typica (Arabica)

One of the world’s foundational Arabica varieties. Uganda grows small quantities on high-altitude volcanic soils around Mount Elgon. Typica yields are low but prized for fine flavor.

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4. SL14 (Arabica)

Developed in Kenya in the 1930s, SL14 is drought-resistant and performs well at medium-to-high elevations. It is common in Mount Elgon and Rwenzori regions.

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5. SL28 (Arabica)

Another celebrated Kenyan variety selected in 1935. SL28 thrives in Uganda’s high-altitude regions and is valued for quality and resilience, though production remains modest.

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6. Kent (Arabica)

A Typica mutation developed in India in the 1920s. In Uganda, Kent grows best in the Bugisu region’s high-altitude volcanic soils.

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7. Bugishu (Arabica)

A washed Arabica grown on Mount Elgon’s western slopes since the early 1900s. Known for complex, fruity, wine-like flavors, Bugishu coffee is primarily produced by smallholder farmers.

Where is Coffee Grown in Uganda?

Coffee grows across Uganda’s Central, Eastern, Western, Northern, and Southwestern regions—together producing about 95% of national output. Buganda is the top producing area, contributing nearly half of Uganda’s total coffee.

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Robusta dominates low-altitude areas around Lake Victoria, while Arabica is cultivated in high-mountain areas like Mount Elgon and the Rwenzoris. Key regions include:

  • Buganda

  • Bugisu

  • Sebei

  • Rwenzori

  • Kapchorwa

  • Mukono

  • Kampala

  • Lira

  • Gulu

  • Zombo

  • Kisoro

Main Coffee-Producing Regions in Uganda

The nine major growing regions include:

  1. Buganda – Produces ~147,000 metric tons annually; nearly half of national output.

  2. Rwenzori – Produces ~126,000 kg of Arabica annually; known for floral, fruity notes.

  3. Bugisu – High-altitude Arabica region producing ~600,000 60-kg bags annually.

  4. Busoga – A major Robusta region with 672,281 bags produced in 2018/19.

  5. Ankole – Produces ~300,000 bags of Arabica annually.

  6. Kigezi – Highland Arabica region producing ~285,576 bags in 2018/19.

  7. West Nile – Produces ~2,000 metric tons of washed Arabica annually.

  8. Sebei – Produces ~15,000 metric tons of high-altitude Arabica annually.

  9. Lango – A growing northern region focusing mostly on Nganda and Erecta Robusta.

How Much Coffee Does Uganda Produce?

Uganda produced 3.9% of the world’s coffee in 2024, earning $2.22 billion, according to USDA data. Robusta generated 80% of revenue and Arabica 20%. Uganda is the world’s 8th-largest producer and a leading Robusta exporter. UCDA reports 6.35 million bags exported in 2024, with the EU and U.S. as top importers.

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Production rose 67% from 2001 to 2020, driven by better farming practices, favorable climate, and farmer training. The Central Region produced 3.35 million bags in 2024. Kaweri Coffee Plantation in Mubende is the country’s largest farm. Overall, the industry supports 1.8 million households.

How Much Coffee Does Uganda Export?

In 2023/2024, Uganda exported 6.13 million 60-kg bags, earning $1.14 billion—a 6.33% rise in quantity and 35% growth in value. In May 2025 alone, exports reached 793,445 bags worth $243.95 million.

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Top exporters include Ugacof, ETG, Ideal Quality Commodities, Kyagalanyi Coffee, Kawacom, Olam Uganda, Touton Uganda, Louis Dreyfus, Ibero, and Besmark Coffee Company.

How Coffee is Produced in Uganda

Production involves:

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1. Cultivation

Seeds are planted in nurseries and transplanted once ready. Uganda’s tropical climate and volcanic soils make ideal growing conditions. Clonal Robusta, grown from cuttings, is expanding due to disease resistance and consistent quality.

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2. Harvesting

Harvest seasons vary by region:

  • Arabica:

    • Mount Elgon: Oct–Feb (main), May–July (flycrop)

    • Western Uganda: Apr–Jul (main), Oct–Jan (flycrop)

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  • Robusta:

    • Central/Eastern: Nov–Feb (main), May–Aug (flycrop)

    • Western: May–Aug

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Selective hand-picking is standard for high-quality production.

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3. Processing

Uganda uses dry, semi-washed, and wet processing methods.

  • Dry process is most common for Robusta.

  • Wet processing is preferred for high-quality Arabica around Mount Elgon.

Challenges Facing Ugandan Coffee Farmers

  • Climate change and pests

  • Limited access to fertilizers, seedlings, and credit

  • Poor infrastructure and storage

  • Volatile global prices

  • EU anti-deforestation rules requiring strict traceability

  • High taxes and fears of government over-regulation

  • A 15% U.S. tariff on Ugandan coffee, reducing competitiveness

Coffee Prices in Uganda (2025)

Prices vary by bean type and market level:

  • Farmgate (Robusta): $0.41–$0.83 per kg

  • Farmgate (Arabica): $2.48–$3.93 per kg

  • Wholesale green coffee: $6.51–$17.04 per kg

  • Projected 2026: Robusta ~$5.00/kg; Arabica ~$7.25/kg

  • Parchment Arabica: $8.00–$9.50 per kg

Best Ugandan Coffee Brands

  • Colipse Coffee – Single-origin Sipi Falls Arabica (Bugisu), roasted to order.

  • Gorilla Highlands – Arabica from the Virunga Range; farmer-supported model.

  • Sasa Coffee – Sustainable, farmer-partnered Arabica from Mount Elgon/Rwenzori.

  • Nucafe – Large cooperative producing both Arabica and Robusta, focused on fair-trade and organic coffee.

How Ugandan Coffee Compares Globally

Ugandan coffee is often compared to Ethiopian for its fruity, wine-like character but offers a deeper body. Compared to Central American coffees—typically brighter—Ugandan beans provide a fuller, richer mouthfeel. Its Robusta is considered among the world’s best for espresso blends.

How Ugandan Coffee Compares Globally

  • The Uganda Coffee Development Authority (UCDA) oversees regulation, quality control, traceability, and promotion.

  • Uganda has ~1.7 million coffee farms, mostly under 2.5 hectares.

  • Coffee grows between 900–2,300 meters, with ~1,500 meters being most common.

  • The Central region was historically the “coffee heartland,” once producing 60% of national output.

  • Today, coffee farms cover ~6,000 km² across 108 districts.

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