Uganda: Rwenzori Silverback

Rwenzori is home to the Rwenzori mountains and lies on the border with the Democratic Republic of the Congo (DRC). This is a collection of coffee from small-holder producers in the region. The cherries are selectively picked and brought to the processing station on the same day. They are then separated by floatation and put onto drying tables. 

Naturals in Uganda are typically processed after being initially sorted for quality using a float tank, which allows the producer or the mill to remove defective and damaged cherries. The cherries will then be transferred to raised beds or tarpaulins to dry.  The coffee is then dried for 21 to 35 days. Once it is ready, the dried cherries are then brought to Kampala for milling and export processing.

Historically, Uganda has been known for Robusta production, being that it is the origin of this species. In the early 20th century, Arabica varieties were introduced from Malawi and Ethiopia. British colonists established large coffee plantations in Central Uganda. However, as a result of the first World War, this industry largely collapsed in the 1920s. With the departure of the British, Ugandan smallholders took up coffee production themselves. The remaining infrastructure became the foundation for cash income for nearly 20% of the Ugandan population. Today, Arabica production accounts for about 20% of Uganda's annual coffee exports, and we have been seeing a rise in quality since the mid 2010’s. The coffee in that area is grown on fertile, volcanic soil. Farms are typically less than 2.5 hectares in size and coffee is cultivated among other subsistence crops.

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