We see Uganda as a high scoring specialty origin “in the making”. Even though home processed coffees dominate the coffee sector, accounting for 85-90% of Ugandan production, where the inconsistencies and low quality pushes the price unsustainably low, we've identified micro-regions, smallholder farmers and micro estates that go against the traditional views and pushes for higher quality.
As for most origins we work in, we are focused on sourcing from smallholders and build relationships with local partners to ensure meticulous processing. In addition we're heavily involved in processing at a small partner estate that receive high quality cherry form surrounding outgrowers
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The West and South West are the biggest regions for Arabica production. North West is smaller, but figures may not be accurate as many Congolese coffees are “smuggled” over the border and sold as Ugandan. Multinationals and a select few individuals are building washing stations and slowly changing the local trade.
The coffees come from smallholder communities, mostly farmers working with less than 1 hectare each. On average, farmers cultivate less than 1500 trees per hectare, and one tree typically produces a quantity of cherries equal to 100 – 200 grams of green coffee. The farms are managed by the family members, and located in parishes, or communities. The family cares for the plants and picks the cherries themselves. Usually they will also grow crops for their own consumption, and there are a few farmers with more land.
Each parish is the administrative centre for between seven and twelve villages. These villages can be home to as few as 200 people. Farmers often work communally with a leader for each group of farms. Our Ugandan coffees are mostly from different parishes, with the occasional lot from a communal washing station.
There is almost constant harvest in Uganda if you look across the different regions, and it will vary based on the rains and weather. Generally Mbale in the east has the main season from November – February, and a fly crop around May – June. West and South West have one season from March – May, and another from August – November. This can always shift a little depending on the region, weather and the altitude of the farm.
If you're passing by one of our origin offices, we always have some space for you to catch up on your own work and cup with us.
