Robusta originally comes from Uganda and is growing wild.
Arabica Coffee has been cultivated at 1,300 – 2,300 m altidude since the 20th century in Bugisu on Mount Elgon and Ruwenzori Mountains.
The distribution is as follows: 80% Robusta coffee and 20% Arabica.
The cultivation is done by 90% of small farmers.
Robusta coffee grows mainly in the regions of Lake Victoria Basin and West Nile at altitudes of up to 1,500 m and is only wet-processed.
According to Ethiopia Uganda is the 2nd largest coffee exporter in Africa with up to 2.5% of the world harvest.
However, the climate change could soon mean the end of the Robusta cultivation, since it becomes too hot.
Tastefully, the Ugandan Arabica coffee is stronger and more intense compared to other African, but still with fresh fruit notes.
Robusta has a very spicy flavour, a full aroma with only light acidity and is thus very digestible.
In 2013, the Uganda Coffee Farmers Alliance (UCFA) – an association of 54,000 small farmers – began to capture and manage their coffee deliveries with a smartphone app. This makes the coffee production more transparent and efficient, which benefits the farmers. ☕ Traditional Preparation
Ingredients: 250 ml of water, seeds of 2 cardamom capsules, 3 tsp of coffee, (optionally 1/4 teaspoon ground cardamom and 1/4 ground ginger)
Method 1: Bring all the ingredients together to the boil in a cooking pot. Reduce heat and allow 10 to 15 min. cooking.
Method 2. Bring water and cardamom seeds to the boil. Cook 10 min. Add coffee. Simmer further 5 min. Then add the optional spices.
Then pour through a strainer into a coffee pot and serve hot.
Attention to the purchase of coffee: the world’s largest raw coffee group Neumann Group, Hamburg is to have been involved in 2001, expel over 2,000 people.