When it comes to coffee, Uganda falls in the shadow of nearby Ethiopia and Kenya, especially in specialty circles. Sweet and full of clean dark fruit flavour, it’s an origin worth your attention.
Robusta is a key export for Uganda, and is one of few places where coffee grows indigenously. But with better traceability, and a greater focus on the arabica crops that thrive in the mountains on its Eastern and Western borders, Ugandan coffee is increasing its quality and reputation. Traditionally, much of Ugandan coffee undergoes a natural process resulting in flavours of sweet tropical fruit and floral aromas, though the country is gradually shifting to a more even split in processing and greater variety.