Uganda and Coffee

Unique Uganda and Coffee

Africa is the second largest continent in the world, with 54 countries that make up 16% of the global population.

Due to its size and location on Earth, Africa is home to nine known environmental biomes, ranging from Mediterranean, tropical moist broadleaf forests, jungles, to temperate forests. The equatorial belt cuts straight through the middle of Africa and along this equatorial belt we find the best coffee from Africa.

Traditionally, African coffees which take the spotlight are countries that produce exceptional, bold cups like Ethiopia, Kenya, Tanzania, and Rwanda.

However, Uganda Coffee, while regularly overlooked by the typical coffee drinker, has been quietly making its debut in the specialty coffee industry.

Uganda Coffee Farm

Image Courtesy of Neil Palmer (CIAT).

Cultivated terraces on a hillside in southwestern Uganda.

The Importance of Coffee from Uganda

Coffee makes up 95% of Uganda’s yearly national exports, providing a livelihood for an estimated 20% of the population. Uganda even established the Uganda Coffee Development Authority in 1991 to "promote and oversee the coffee industry by supporting research, promoting production, controlling the quality and improving the marketing of coffee in the country.”

Canephora (Robusta) coffee grows natively in Uganda in the Kampala Forest area and the Lake Victoria Crescent. While Ethiopia is considered the birthplace of Arabica coffee, Uganda is considered the birthplace of Robusta coffee.

More than three million people work in coffee farms in Uganda, with most of the coffee farms being small farms with only about six acres. Most coffee producers use a sun-dried process for their Robusta coffee but there are new attempts to reintroduce wet processing for their coffee.

Two Girls in Dresses playing in Uganda Coffee Farm

Image Courtesy of Andy Carlton

 “Landscape with girls at Bushenyi”

Moving from Coffee Robusta to Coffee Arabica

The real reason coffee from Uganda has been overlooked can be attributed in part to the International Coffee Organization. While other countries heavily increased their exports and made profits, Uganda was left struggling because its quota was restricted to Arabica coffee.

Arabica coffee trees were brought into Uganda from Ethiopia and coffee farmers started to make the transition from growing Robusta Coffee to growing Arabica Coffee. Arabica coffee is typically grown on mountains bordering the Democratic Republic of Congo. Bugishu, Uganda’s specialty and most notable Arabica coffee on the market, is from the western slopes of Mount Elgon, and is another typically fruit-toned African coffee, comparable to Kenyan coffee. Mount Elgon is home to East Africa’s oldest volcano, and volcanic soil has always been known to produce a spectacular cup because of the natural nutrients found in the soil.

Arabica coffee is more expensive, it is hand-picked and tends to be smoother, and hence preferred by master roasters such as John Weaver. Robusta coffee is typically seen as lower-grade and yields a much more bitter cup. We do not buy Robusta Coffee.

Robusta coffee still makes up 80% of Ugandan coffee. However, 20% of Ugandan coffee is now Arabica and it holds a special place in the coffee industry.

We see Ugandan coffee becoming readily available like Ethiopian coffee.

 “Mount Elgon lies in the eastern reaches of the country, straddling the border with Kenya. Judging by its enormous base, it is thought that Mount Elgon was once the tallest mountain in Africa. The coffee shambas (in East Africa, a cultivated plot of ground; a farm or plantation) extend up and down the cliff faces, making use of natural water gullies and forest cover to extract moisture from the soil. The Sipi Falls are one of the great natural features of the Elgon region where some of our coffee originates, with smallholder farms based between 1,600 and 1,900 meters. It is a steep and difficult terrain to traverse in the rainy seasons, often there are no roads, only dirt tracks that get washed away by the rains.”

What does Weaver's Uganda Coffee Natural Red Coffee taste like?

Renee Brown recently source a Uganda Coffee Natural Red, where each coffee cherry is super red ripe and bursting with flavor. When we opened the sack of coffee, we noticed the green coffee beans have a buttery yellow color and beautiful aroma. John Weaver and our apprentice roasters spent time today roasting this coffee and our entire Roastery smelled delicious.  If you like berry notes in your coffee, this is an amazing coffee. Limited Quantities available of Weaver’s Uganda Coffee Natural Red.

“In the cup, Uganda's washed coffees bring satiny body and ripe stone fruit tones, along with a delicate touch of red berry, lemon and a buttery finish. The best natural coffees feature a lush dark berry jam flavor and mouthfeel, and clean nougat-like mid tones.”

Recipe for Mandazi

Mandazi, also known as a puff puff, is a dish native to Uganda. It has been popularized as an “African doughnut”, but it is a lot less sweet than American doughnuts.

Mandazi is best eaten fresh, but it can be saved and reheated later. Try pairing this treat with a cup of Ugandan coffee or a cup of our Weaver’s Masala Chai.

 Photo of Uganda Dish of Mandazi Puff Puff

MANDAZI (makes 40)

Recipe adapted from Kiano Moju


  1. 3 cups all-purpose flour, plus more for dusting
  2. ½ cup sugar
  3. 1 ½ teaspoons baking powder
  4. 2 teaspoons ground cardamom
  5. ½ teaspoon kosher salt
  6. 1 egg, beaten
  7. 1 13 ½ oz can coconut milk
  8. oil, for frying
  9. Powdered sugar (optional)

How to Make Mandazi

  1. In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a spatula to mix in the egg and coconut milk until the dough comes together.
  2. Turn the dough out onto a floured surface and knead until smooth. Divide the dough into 4 portions. Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
  3. Heat the oil in a large pot until it reaches 350˚F (180˚C).
  4. Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels.
  5. (Optional) Sift powdered sugar on top for a little added sweetness!


  1. Coffee Trees
  2. Coffee Production in Uganda
  3. Ugandan Coffee: What You Need to Know
  4. Uganda
  5. Uganda Coffee Beans