Ugandan specialty coffee is something of a rarity. While the East-African nation offers some ideal growing conditions for high-quality coffee, it doesn’t really get the same amount of attention as neighbouring coffee producing nations like Kenya, Rwanda and Burundi. Nevertheless, we’ve had a few Ugandan lots on our shelves in the past, and it’s great to see them gaining more prominence. Moreover, this is Cedar’s first ever Ugandan coffee, so we’re quite excited to try it.

While coffee has always been a part of Ugandan culture, it wasn’t until the mid-1920s that it became a core piece of Uganda’s agricultural industry, and in the '40s Robusta became Uganda’s primary export. Today, the majority of the coffee grown in Uganda is still of the Robusta species, but specialty-grade Arabica production is growing steadily. Ugandan Arabica coffee has the potential to be truly delicious thanks to a combination of favourable environmental variables like high altitudes and nutrient-rich soil. 

This particular coffee comes from Manafwa, a region located on the southern side of Mt Elgon. Local smallholder coffee farms are found on the steep slopes of the mountain and benefit from its volcanic soil, which provides them with the perfect conditions to produce excellent coffee. It is also a natural coffee, meaning that the fruit and skin of the coffee cherry was left on during the drying phase of processing. This allows the sweet, fruity flavours of the cherry to sink into the coffee seed (better-known as the bean). Interestingly, Ugandan natural processed coffees are often referred to as “Drugars”, a portmanteau of “Dry Ugandan Arabica”. Washed Ugandas, which have their skin and fruit removed prior to drying, are called “Wugars”.

Cedar’s notes

“This specialty lot had all the best elements of African coffees. On filter we picked up quite a lot of citrus and stone fruit notes particularly notes of apricot. On espresso we got a prominent note of sweet melon but our highlight would definitely be our milk based where it produced notes of freshly baked banana bread.”

• Cup profile: Apricot, sweet melon, banana bread

Coffee details from Cedar

“Our first ever coffee offering from Uganda and definitely one we can get behind. As always we enjoy exploring beyond the renowned coffee growing regions, delving into something new, always developing and always learning. An important factor in our decision making is that taste is king, and we often cup potential coffees and current lots blind so that we eliminate bias. 

“We are happy to present to you Wahata, a community lot based at Manafwa on the south side of Mount Elgon. This lot has been spearheaded by Mr Picasso Nduwayo who earned his reputation and skills in Burundi before venturing off to Uganda with the sole aim of elevating the quality of coffee there. This natural was dried on raised beds until it reached a moisture content of 15%. It was then placed into sealed containers for two days before finishing the drying.”

• Producer: Picasso Nduwayo
• Country: Uganda
• Region: Mt Elgon, Manafwa District
• Process: Natural
• Altitude: 1700 - 1850masl
• Variety: SL14, SL28 and Nyasaland