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If you are a coffee lover, then you most likely drink coffee originating from Africa and Uganda in particular. And, if you haven’t yet, you will soon. Favorable climatic conditions, fertile volcanic soils, plateau elevation and the advent of technology and training will soon propel Ugandan farmers and cooperatives to the forefront of the global coffee market. We visited coffee farmers from the foothills of Mount Elgon and took part in the process of traditional natural coffee processing. Very expressive taste with wine notes even in the off-season! The juicier, larger, sweeter berries and lower acidity compared to other coffee regions give Elgon coffee a distinct and slightly rustic flavor. Coffee farms perch on Mount Elgon slopes shaded by forests and gaining their vital moisture from steep water gullies. The harvest season at lower altitudes is from June to December, but at higher altitudes it doesn't start until the month of July and lasts until February. Coffee plants do not ripen all at once, which is why handpicking is preferred to ensure only the ripe berries are harvested. Coffee beans that are picked too early or too late can affect the quality and taste of the final coffee. Here they grow a number of Arabica varieties including SL14, SL34, SL28, Bourbon and Katimor, as well as Nganda and Erecta Robusta. Coffee from this region can have a variety of flavor profiles, including fruity, nutty, vinous and chocolatey tones. Arabica beans are processed in two main ways: washed and natural. Washed Arabica coffee is called Wugar (Washed Uganda Arabica), and natural coffee is called Drugar (Dried Uganda Arabica). Robusta is primarily processed naturally, although larger Robusta beans may be processed by washing. Large amounts of coffee beans are processed at the stations in Kapchorwa, where a pipeline continuously supplies mountain spring water from sources four kilometers away. Filtering used water through volcanic rock before returning it to nature is an innovative method of resource management, exemplifying environmental responsibility in coffee production. We will be glad to see you on our adventures to the mountainous regions of Uganda, Kenya or Tanzania. Let's pay a visit to local coffee farms. It's very interesting and delicious.
