Although coffee cultivation only came to Uganda at the beginning of the 20th century, it brings in around half of total export earnings and employs almost three million coffee farmers. The country is the second largest Robusta producer in the world. However, exceptional lots of Arabica of the SL and Typica varieties also come from Uganda. Robusta grows here at altitudes of 900 to 1,500 meters, while Arabica grows at altitudes of 1,300 to 2,300 meters. The tropical climate is moderated by the country's high altitudes, and high rainfall and the relatively low incidence of pests ensure high-yield coffee production. Due to technical innovations in production and processing, the quality of Ugandan products is also steadily increasing.
African coffees are characterized by their characteristic fruity note. In contrast to coffees from neighboring countries, however, Ugandan coffee has a strong taste of its own. Ugandan Robusta in particular convinces with a lot of aroma, a generous spiciness and a barely perceptible acidity.