Uganda Rwenzori Bugoye

Cup Score: 87

ORIGIN: Uganda – Rwenzori Mountains
PRODUCER: Smallholder farmers, supported by Genuine Origin
VARIETY: SL14, SL28, Nyasaland
PROCESSING: Natural
HARVEST TIME: October – January
ALTITUDE: 1,200 – 2,200 masl

Tasting Notes: Dark Chocolate, Black Cherry, Toffee, Dried Fig

Rwenzori Mountains – Mountains of the Moon Coffee

Nestled along Uganda’s border with the Democratic Republic of the Congo, the Rwenzori Mountains, often called the Mountains of the Moon, are home to a burgeoning coffee industry. Smallholder farmers, supported by Genuine Origin’s innovative receiving stations in Kisinga and Bugoye, are transforming the region’s coffee landscape. These farmers are dedicated to producing high-quality natural process coffee, blending traditional methods with modern processing techniques to elevate quality and consistency.

Perched between 1,200 and 2,200 meters above sea level, the Rwenzori’s fertile volcanic soils and ideal microclimate yield coffees with rich sweetness, vibrant fruit notes, and a velvety body. The region’s unique terroir, nourished by ample rainfall and cool mountain air, creates an exceptional environment for coffee cultivation.

Rwenzori Coffee Origin Report
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What is Natural Process Coffee?

In Uganda, “natural process” refers to a method where coffee cherries are dried whole, with the fruit intact, on raised beds under the sun. This process, lasting up to four weeks, requires regular turning to ensure even drying and prevent spoilage. The result is a coffee with bold fruit-forward flavors, a heavier body, and a distinct sweetness, setting it apart from washed coffees.

Rwenzori – A Rising Star in African Coffee

The Rwenzori Mountains are part of Uganda’s western coffee-growing belt, where volcanic soils, high altitudes, and a temperate climate create ideal conditions for Arabica coffee. The slow maturation of cherries at these elevations produces beans with complex flavors, balancing bright fruit notes with deep, chocolatey undertones. The region’s growing reputation is bolstered by improved processing and infrastructure, making it a favorite among specialty coffee buyers.

A Brief History of Ugandan Coffee

Coffee was introduced to Uganda in the early 20th century, but it wasn’t until the mid-20th century that it became a major export. Historically, Uganda’s coffee industry was dominated by “drugars” (dried Ugandan Arabicas), which were often inconsistent in quality. Recent advancements, including the establishment of receiving stations and centralized wet mills, have revolutionized the industry. These improvements have enabled smallholder farmers to produce high-quality natural process coffees, boosting their earnings and elevating Uganda’s status as Africa’s top coffee exporter. The Rwenzori Mountains stand at the forefront of this transformation, showcasing the potential of Ugandan coffee on the global stage.