Today we kick start our campaign by appreciating one of the most decorated baristas in the African history from uganda
Robert mbabazi a three time national barista champion from uganda on his blog he writes about the Revolution of espresso coffee in uganda ,its now seven years since Mr Mbabazi Robert’s article was first published but its sounds like music to our ears .He showcased Uganda’s specialty coffee to the world and mentored many African baristas.He is the brain behind the innovation and creativity of most coffee shops and coffee menus in uganda that are booming in the industry today.
Government effort on supporting and promoting specialty Robusta in uganda
National coffee research institute (NaCORi)
One of its mandate is to carry out strategic and applied research for coffee and cocoa ,research has been done for example the 7 cwdr and new coffee varieties were introduced to the farmers and the results are amazing thanks to Center for Robusta Excellence (Core)campaign and ucda uganda coffee Development Authority.
Message to (CQI )coffee Quality institute
Molecular biology of coffea canephora should get the same treatment and research as its counterpart the Arabica when it comes to specialty roasting and third wave coffee campaigns globally because the end goal is to appreciate quality in respect to the context and the story behind these amazing robusta coffee.
But guess what with these amazing instant coffees on the market we strongly believe the future is bright for 100% Robusta specialty coffee .Uganda is ranked 4th among the leading producers of robousta coffee in the world ,and soon 100% robusta processed coffee from uganda will be the leading coffee item in the major stores worldwide.
From Desuzacoffees we celebrate #ugandacoffee in this series #1 we look at the backbone of uganda ‘s economy which is coffee
High Quality, Single-Estate Robusta
Most American roasters buy green coffee using the rule of thumb “Arabica good, Robusta bad.” They do so because they’re familiar only with the cheap, low quality, commercial grade Robusta that one often found in supermarket coffee in a can. The fact that some Robusta can actually be clean, high-quality, and suitable for inclusion in top-flight espresso blends is something that many American roasters struggle to comprehend.
High quality Robusta is difficult to source, with Uganda the pearl of Africa being one of the few origins that can produce Espresso Grade Robusta. Musana peter the first barista champion from uganda used a blend of ugandan robusta and Arabica during his WBC world barista championships and so far he holds the best record of the highest score and ranking from uganda to grace the world barista stage for reference refer to wbc official page
What separates high quality Robusta from its low quality counterpart is the high degree of care that coffee plantations in Uganda and other other Robusta producing countries apply to cultivation, harvesting, and processing of Robusta- typically the same care they apply to Arabica beans.
These factors include:
•High Elevation (up to 1400 meters)
•Emphasizing Bean Quality over Plant Yield
•Careful and Extensive Washing and Drying
•Meticulous Sorting and Grading
From Desuzacoffees media team
Isaac ntambi co-writer
Mbabazi esther editor
Dennis agaba desuza
This blog will showcase current interviews about professional baristas ,coffee producers,small holder farmers👨🌾,specialty Roasters,Taste of Harvest rankings ,educational material and coffee and cocoa farmers from uganda and Africa