Uganda isn’t one of the African coffee-producing countries that specialty coffee drinkers typically think of. Its history of cultivation only dates back about a hundred years and the industry faced many impediments during the course of the 20th century. Most of the coffee that Uganda does export is also commodity-grade, much of it Robusta, but we are seeing definite signs of an increase in the amount of specialty-grade Arabica lots coming from Uganda, at least in our market.

It’s worth reflecting on the fact that Uganda is right next door to Kenya, Rwanda, Tanzania & Burundi, countries known for the quality of their coffee crops. It shares many of the terroir elements of its neighbours, and it’s really only infrastructure and momentum that stand in the way of it achieving a more prominent position in the African specialty coffee sphere.

In recent years, we’ve enjoyed more and more specialty Ugandan lots that share some characteristics with other African coffees but also have their own unique qualities. Perhaps because of less-established specialty coffee traditions, we’ve found that there is more variety to be found in the Ugandan exports we’ve enjoyed in terms of cultivars grown and the processing methods employed. Our friends at Origin have always taken a leading role in sharing great Ugandan coffee with the South African coffee community.

This particular lot is perhaps the epitome of the heterogeneity we’ve come to enjoy from Ugandan lots. It is composed of SL-34 & SL-28, varieties that were created for cultivation in neighbouring Kenya. However, it is processed as a highly experimental extended natural co-fermentation with passion fruit pulp, not the kind of thing you typically see in African coffee exports. It should offer an interesting combination of familiar and unfamiliar qualities, from an origin we all would benefit from getting to know better.

Origin notes

“Tasting notes include tangerine, passionfruit, raspberry, and grape, with a silky mouthfeel and vibrant acidity. The coffee is graded as UGA CA NAT SPL SD, indicating high quality.”

• Flavours: Passion fruit, pink candy, plum, tangerine, red grape
• Body: Juicy
• Acidity: Citrus-like
• Roast: Light-medium
• Suggested brewing methods: Pour0over, cold brew, siphon, AeroPress, espresso

Coffee details from Origin

“Sipi Tangwen is a specialty Arabica coffee produced by smallholder farmers in the Tangwen village, located in the Sipi region of Mount Elgon, eastern Uganda. The coffee is grown at altitudes ranging from 1,900 to 2,050 metres above sea level, benefiting from rich volcanic soils and a favourable climate. The beans are processed using various methods, including natural, honey, and anaerobic fermentation techniques. This lot underwent natural processing with 7-day extended fermentation in passion fruit pulp.

“The Tangwen village is situated on the slopes of Mount Elgon, an extinct volcano on the border between Uganda and Kenya. The region is known for its fertile volcanic soils, high altitudes, and favourable climate, creating ideal conditions for coffee cultivation. The Sipi region, encompassing Tangwen, is one of Uganda's oldest Arabica coffee-growing areas, with coffee farming dating back to the 1920s. Smallholder farmers in this area typically cultivate coffee on small plots, often intercropped with other crops. The community is supported by the Zukuka Bora Coffee Company, which provides training, resources, and a premium for high-quality coffee production.”

• Region: Tangwen, Sipi region, Mt. Elgon, Eastern Uganda
• Country: Uganda
• Altitude: 1900 - 2050 masl
• Varietals: SL 28, SL 34
• Processing: Natural with 7-day extended fermentation with passion fruit pulp
• Owner: Smallholder farmers, processed by the Zukuka Bora Coffee Company