Ugandan Coffee

East African Trade Alliance Ugandan Coffee Production In Uganda over 95 % of the total annual coffee production is exported as green beans. Secondary processing also known as export grading transforms the clean coffee (FAQ) into the various coffee grades that meet the international standards. The process involves cleaning the coffee, drying the coffee if wet (Mass Content over 13 %) followed by size grading using perforated screens of the desired size. The sorted beans are then gravimetrically sorted to have uniform specific density before bagging off (60kg jute bags) and loaded into containers for transportation to the ports. Single Origin Coffee Similarly to area protection laws in Europe Uganda boosts a unique location of climate, temperature and soil composition that produce the best quality of Ugandan coffee, Bugisu, being the best. In addition, other locations to mention include Rwenzori, Bukonzo, Bunyaruguru in Western Uganda. The coffee comes from various large scale farms and smallholder farmers with varietal Nyasaland. To produce top quality coffee berries farms must exist in altitudes between 1200–2200 masl, the method of farming is natural/organic and the harvest period is usually between August and December. Cupping Through this Bugisu berries are known for their quality in providing a flavor feel that consists of sweet with boozy fruit acidity and a smooth mouthfeel; coffee cherry notes, sugar cane juice, and a sharp chocolate and cherry flavor.