# coffee

Keys to effective Production of coffee.

Production of the Ugandan Arabicas.

The Arabica coffee plant found its way into Uganda in the 1900's, having been brought into the country on experimental basis, by the British and later on the Asians. Arabica is native to Ethiopia and areas around the Arabian Peninsula.

The trial experiments were conducted in high altitude regions of the country taking into account that unlike Robusta that thrives in low altitude areas, Arabica grows strictly at high elevation points of 1500 meters above sea level-2600 meters above sea level. In Uganda, these points are located in the Elgon, the Rwenzori and the West Nile regions. With time, as the experimentation progressed, the crop gained stability and begun to thrive and bear unique cherry that could be traced to a particular region from which it was being tried in and later on grown. With time, each region had specific varieties that were selectively bred to thrive in those particular regions. Along the way, there were different Arabica varieties that were developed like; the Typica, Nyasaland- An Arabica variety from Malawi, the SL-14 and SL-18, one being a low altitude crop whilst the other a much higher altitude crop variety.

In Uganda, Arabica is harvested and traded as a fully washed (for the specialty markets) and the semi washed. It is further graded as the; Bugisu AA, A, A+, AB, CPB, B, The Elgons, naturals, DRUGARS.

With time, i have come to notice that every region in Uganda, has an intrinsic attribute that it renders to the crop harvested from there. The Arabicas grown along the slopes of mountain Elgon, are more vibrant in taste, fragrance, Bold and Rounded Body, fragrant flavor and Bright acidity. This is an attribute that the coffee gains from the volcanic soils around the Elgon Mountain, which is a dormant volcanic mountain. The unique mineral compounds in the soil find their way into the coffee's internal system from where they are absorbed and broken down into the bean profile.

The Western region that produces what we call the Western crop is mainly harvested from the slopes of Mountain Rwenzori, a snowcapped mountain, the western crop has been harnessed purposefully for the Fully washed (Specialty) and the Naturals (Specialty) and the DRUGAR (Dry Processed Ugandan Arabica) which rather cups more as a commercial crop. The Fully washed, tends to cup with an intrinsic acidity of lemons, it has a mild complexity, sweet and lingering aftertaste, it is balanced and with a round mouthfeel.

The Natural Arabicas, have a high intensity of winey flavors, these cups have a velvety body, the acidity is bright and balanced, with strong nuances of strawberry, tropical fruits, sweet aftertaste, the aroma and fragrance swings between floral (coffee blossom, Jasmine, Cloves, Tea Rose) and the Fruity ends (Apples, Apricots, strawberry, pineapples, passion fruit) depending on the post-harvest handling.

The DRUGARSs, on the other end are a naturally processed Arabica, encompassing a cacophony of different attributes that tend to manifest in a cup, these could cup with chocolaty notes, caramelly, almonds and the nutty attributes, the acidity may or may not be muted, the aftertaste-cups with a sweet and disappearing flavor, it is an overall fruity coffee.

All coffee must be cupped before production to know the profile of the cup, and again it must be cupped after production to evaluate the cup attributes. In both instances, we cup to ascertain variations.

Production of Arabica must be guided by the uniqueness of each grade, and maintaining its character and profile.