Uganda which mostly grows 80% Robusta and 20%Arabica is boosting out trees planted in recent years come into production.The state run Uganda coffee Development Authority has said the crop may reach 5.8 million bags in 2020 and the country is targeting 20 million bags in 2025.
(OWC )operation wealth creation lunched in July 2013 by president Yoweri Museveni to create a system that facilitates effective national socio-economic transformation with the focus on raising household income ,According to OWC achievement recorded from UCDA coffee seedlings generate capacity increased from 44.57m in Financial year 2012/13 to 285.20 million financial year 2016/17 ,coffee seedlings increased from 19.3 million in FY 2012/13 to 172.77 million in FY 2016/17
Production has increased from 4 million bags in FY 2015/16 to 4.7 million bags in FY2017 and envisaged to increase 11% to 5.1 million 60 kilogram bags because of the better growing conditions,There was a marked increase in both quantity of exports and in value in FY 2016/17 of 18% and 39% respectively compared to FY 2015/16
How coffee processing has helped to improve on the Quality
Coffee hullers and processors were taught and guided on how to improve on processing techniques and implement the laws governing producing coffee which eventually resulted into a better quality cup but still the factory owners were warned and advised to follow the UCDA set standards and put permanent structures.
Coffee takes 2 to 5 years after with some varieties taking 3 years for the first harvest.However poor processing may jeopardize a year’s work in a matter of hours,Drying is probably the processing phase where most losses are incurred if not properly performed followed perhaps by pulping if used and hulling.
Sun drying maybe negatively affected by adverse weather ,lack of or poorly trained labor,inadequate tools e.t.c if excessive rain may prevent and cause unwanted fermentation
Excessive heat can have several negative impacts on coffee quality from bleaching to turning unripe cherries into black beans.
Over heating affects cup quality of kiboko popular name with sun dried coffee in Uganda mostly Robusta,”kiboko” a local word for Cain’s during colonial times the clan leaders and village used to Cain coffee farmers who were drying coffee on bare ground .kiboko or sun dried (drugar) a grading classification for sun dried Ugandan Arabica coffee, should be revolved frequently. Though companies have resorted to mechanical drying and use of solar driers .
Hulling May cause physical damage to coffee beans mostly if the coffee is dried under 10% moisture level .
Finally Good Agriculture practices(GAP) good post harvesting handling and better coffee processing methods will improve on Cup Quality which eventually improves on Aroma,Body,Acidity ,sweetness and others.
Lookout for our next issue of Desuzacoffees’s best harvest farmer as we highlight the outstanding farmer the best micro-lot from Uganda on our Desuzacoffees’s website .
“We have started the harvest and the season is good,” Alex Kacpo one of the outstanding coffee farmers from Kapichorwa ,Eastern coffee growing region in Uganda,Explains the processing of (wugar ) grade Classification for washed Ugandan Arabica coffee.
We always pick the red ripe cherries put on a tarpaulin to remove the green which has come with the good ones,float the good cherries removing the ones on the top of the water,pulp within 8 hours of picking,ferment for 8-24 hours depending on the weather,wash with water to avoid contamination as we remove the one floating,dry on a raised platform locally constructed African raised beds to drip off the water then continue drying up to Mc between 13% and 11% .we stock and identify each harvest by lot ,variety ,farm and harvest period from the ripening type Early,intermediate and late.
For more details log on our farmers market hub on Desuzacoffees.com
Photo credit: Alex k
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