Uganda

Alongside the Congo, Uganda is one of the world’s largest producers of coffea canephora, better known as robusta. Hardier than arabica, robusta was primarily used as a blending component, though it’s getting more attention in specialty coffee circles, which has led to the distinction, “fine robusta.” Fine robusta, like that grown in Uganda, isn’t just robusta. Fine robusta is given similar care and attention as arabica—proper moisture content prior to export, meticulous picking, etc., making for a better cup. This is robusta that fights the stigma.

According to a 2021 US Dept. of Agriculture report, robusta made up approximately 85% of Ugandan coffee production, grown at various elevations throughout the country. Indigenous to Uganda, coffea canephora was first—and still is—cultivated near the Lake Victoria crescent, where clay-rich soil nurtures the coffee. Polyculture is big in Uganda. Oftentimes, robusta is planted alongside bananas, peanuts, sorghum, sweet potatoes, and more. This ensures harvests overlap, creating food security, crop diversity, and shade cover that lower grade robusta doesn’t receive.

Our Ugandan Fine Robusta is bold yet complex, with lower levels of salt and more pronounced acidity than typical robusta. Common flavor notes include berries, stone fruit, molasses, coriander, and walnut. In line with other African coffees, a dark-roasted fine robusta will produce a luscious, foamy crema. Ugandan Fine Robusta makes an ideal base for café drinks. Its intense flavor mellows out when melded with milk and microfoam, but it doesn’t get lost in the mix.