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PROFILING OF UGANDAN COFFEE BACKGROUND

Uganda grows two types of coffee, Robusta and Arabica of deferent varieties Nganda, clonal and SL14,SL27,SL28,Riru,KPS162 respectively .The Robusta production ranges, from 70-80% and is grown in lower areas of an altitude ranging from 800-1300m above the sea level, while Arabica coffee is grown along the mountains at altitude above 1300m.Deferent areas where coffee is grown across the country differ in the types of soil, rain patterns, altitude and other weather conditions, this has an effect on the coffee taste as a result Ugandan coffee have a big range of interesting good attributes. Deferent coffee for both Robusta and Arabica have deferent aroma, fragrance, flavour, body and after taste. Profiling will help in identifying the good range of attributes of Ugandan coffee for the different types per region, area, variety, altitude and farmers. The information is useful in describing and marketing coffee then letter in the development of brands and speciality coffees.
COFFEE GROWING AREAS OF UGANDA
Coffee Type Robusta Trade name

Region Central

District Masaka

Coordinates 00 30' S 31 45' E 00 30'N 31 40'E

Area 6,413 km

Altitude 1,115m ( 3,658 ft) 1,307 m (4,288 ft)

Variety Nganda Erecta Nganda

Processing Natural

Mubende

4,645 km

Robusta

Natural 1

( 1,793.4 sq.mi Nakaseke 01 00'N 32 10'E 01 01'N 34 20'E 01 14'N 34 15'E 1,164m (3,822 ft) 1,800 m (5,900 ft) 1,420 m (4,659 ft) Robusta

Erecta Nganda Erecta SL 14, SL 28 Bugisu Local SL 14, SL 28 Bugisu Local Sl 14, SL 28 Bugisu Local SL 14, SL 28 Bugisu Local SL 14, SL 28 Bugisu Local

Wet Natural

Eastern

Bududa

Arabica

Wet

Sironko

421 km (162.5 sq. mi) 1,738 km (671 sq km) 2,467 km (952.5 sq. mi) 451 km ( 174.1 sq. mi) 9,773.63 km (3,773.6

Arabica

Wet

01 20'N 34 Kapchorwa 35'E

2,419m (7,939 ft)

Arabica

Wet

Mbale

00 57'N 34 20' E

1,168 m (3,835 ft)

Arabica

Wet

Manafwa

00 01' N 34 21'E

1,370 m (4,495 ft)

Arabica

Wet

Northern Kitgum (Lamwo

03 13'N 32 47' E

969 m ( 3,182 ft)

Potential for Arabica

Wet

sq. mi) District) Lututur area Nebbi 02 27'N 31 15' E 3,288 km 1,269.5 sq mi 4,292.5 km (1,657.3 sq. mi) 967 km (373 sq. mi) 1,002 m ( 3,290ft) Arabica SL 28 Wet

Western

Bushenyi

00 32'S 30 11'E

1,569 m ( 5,150 ft)

Robusta Arabica

Nganda Erecta Catimors Nganda Erecta

Natural Wet Natural Wet Natural Natural

Ibanda

00 07'S 30 30'E

1,520 m ( 4,990 ft)

Robusta

Arabica Ntungamo 00 53'S 30 16'E 2,056 km (793.8 sq. mi) 1,524.28 km (588.5 sq. mi) 729.7 km 1,378 m ( 4,524 ft) Robusta

Catimors Nganda Erecta

Rukungiri

00 47'N 29 56'E

1,585 m (5,203 ft)

Robusta

Nganda Erecta

Natural

Kisoro

01 17'S 29 41'E

2,355 m ( 7,729 ft)

Arabica

SL 14

Wet 3

(281.7 sq. mi) Kasese 00 11'N 30 05'E 2,724 km (1,051.7 sq. mi) 1,734 m( 5,692 ft) Arabica SL 14 Wet Natural

METHODOLOGY Coffee samples were collected from farms/farmers located in different parts of coffee growing areas for Arabica and Robusta. The coffee samples were in the form of fresh cherry, kiboko, parchment and few simples of FAQ. The coffee were all dried to moisture content 12.5-13.5% then hulled. The green coffee beans were then sorted to remove the inferior beans then roasted and cup tasted by five Q & R graders using the SCAA methods. The cupping was done in two sessions for each particular sample and the descriptives and scores from the five Q and R graders for both sessions were discussed and the mean score for each parameter as well as the descriptive frequency were used to compute and analyse the results. Below are the results:The table below shows some of the areas where samples were collected, the altitude and variety of coffee grown in these areas

KASESE
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INTRODUCTION This area located in the western part of Uganda it is known for growing Arabica coffee around mountain Rwenzori . Coffee is grown on small farms by farmers and it is always sun dried by farmers before it is sold to exporters .

The table below shows the areas were samples were collected DISTRICT KASESE SUBCOUNTY KYALUMBA VILAGE BUKONZO KITABO KIREMBE KISINGA MWENDE BUWATA KATULU MUKUNYU KYABULANGIRA KANYAMBARA RWENZURURU KYABULANGIRA
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KICHWAMBA LUKOKI

KICHWAMBA NYAKABINGO KASIKA

BWERA MAHANGO BUGOYE

MBONDWE MAHANGO KATOOKE

SAMPLING AND PROCESSING This was done by UCDA quality controllers who collected samples in red cherry form from particular famers in the above areas . The sample submitance report below was filled as samples were collected. The samples were dried immediately they were delivered to the coffee laboratory at Lugogo using , trays. After the samples attained moisture content of 12.5% hulling was done using a simple electric huller.

SAMPLE PREPARATION The samples were corded basing on the sub counties .

ROASTING Medium dark roast was used GRINDING AND LIQUILING Course grind was used and 14g where put into the 150ml of hot water at 95oc and after brewing cupping was done by the Q graders ANALYSIS The body, flavour, aroma/fragrance, aftertaste, acidity and overall were used as the critical parameters for analysis of the cup results FRAGRANCE/AROMA RESULTS TABLE 1 FRAGRANC FRAGRANC E 2 AV ATRIBUT E 1 (frequency (frequen ES (frequency) ) cy) CHOCOLA 10 4 7
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TE FRUITY VINEGAR FLORAL, WINEY, NUTTED CARAMEL VEGETAB LE WOODY DRY GRASS COOKED BEEF , PEPPER

4 1 3 2 3 6 1 1 1 1 1

4 1 2 3 4 10 1 1 1 1 1

4 1 2.5 2.5 3.5 8 1 1 1 1 1

Results table1 contains the frequency scores for each atribute detected by the judges at two diferent liquoring sessions and the average of the two.The carmel,chocolate and fruityness were more pronounce

The above graph 1 the frequency distribution of the coffee atributes that were detected in the fragrace/Aroma in Kasese coffee.The graph clearly shows that carmel,chocolate and fruityness were high and easly detected in Kasese coffee samples Below is the list of other coffee fragrace/Aroma kasese .coffee to be used for subquent tests MOLLUS ES TOBACC O BUTT ERY SPICY SMOKY COFFEE PULP FRUITY SWEET FRUITY (CITRIC
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atribute that were detect once in the

HONEY

HERBA L MALT

CARBON WETWOOD BURNT (CEDAR) , MOLLUS ES BUTTERY

FLAVOUR TABLE 2 FLAVOU R2 (frequen cy) 3 2 2 1 6 2 1 1 AV FLAVOUR (frequen cy) 2 2 4 3 4.5 2 1 1

FLAVOUR ATRIBUTES CHOCOLATE FRUITY WINEY, CARAMEL LEMON SALTY BUTTERY MALT

FLAVOUR 1(frequen cy) 1 2 6 5 3 2 1 1

The table above contains flavour attributes that were detected in the cup during the two sessions on the Arabica coffee samples from Kasese area

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The graph of frequency against descriptive (attributes)

The above graph describes the frequency of the Kasese coffee flavour descriptives (attributes) Considering the mean frequency (2.43) as the standard, Lemon, caramel and winey attributes are the flavour descriptive of Kasese Drugars Below is the list of other flavour atributes that were detected below the standard frequency in the kasese arabica .coffee to be used for Subquent tests

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MALT GREENPLANT HERBAL GRASSY

FLOR AL SMOK Y EATH Y SPICY

ONION VEGETA BLE CEDER HASH

CARBON BURNT HONEY FRSH PEAS BITTER

TABLE 3 FLAVOUR STRENGTH (intensity) FLAVOUR SUBCOUNTY SCORE 1 KICHWAMBA LUKOKI KYABULANGI RA BWERA KYONDO KYALUMBA 6.25 7 7 7 7 7.125 AV FLAVOUR FLAVOUR SCORE 2 SCORE 7.5 6.875 7 7 7 7.2 6.875 6.9 7 7 7 7.1
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KISINGA BUGOYE KIREMBE MAHANGO LUKUGI MUKUNYU

7.25 7 7.17 7 7.5 7.5

7.125 7.25 7.33 7.25 7.5

7.125 7.125 7.25 7.25 7.375 7.5

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TABLE 4 -The graph above indicates that the intensity of the flavour decreases from Mukunyu, Lukugi, Kirembe, Mahango, Bugoye, Kisinga, Kyalumba, Kyondo, and Bwera respectively -The score of the flavour of the Kasese coffee is above 7 on the SCAA scale

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SUBCOUN TY BUGOYE

ACIDITY PHOSPHE RIC

AVERA GE ACIDIT ACIDITY ACIDITY Y score 1 score 2 SCORE 7.5 7.5 7.5 6.5 7 7 7.5 7.5 7.25 7 7 7 7 7.75 7.25 6.5 7.5 7 7 7.5 6.5 7.5 6.75 7 7 7.25 7.375 6.75 7.075 7 6.75 7.5

BWERA KICHWAMBA KIREMBE KIREMBE CITRUS KISINGA KYABULANGIRA 7 KYALUMBA KYONDO LUKOKI MAHANGO

PHOSPHE RIC

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From the graph about it is noted that the intensity of acidity increases from Bwera ,lukoki, kichwamba , kyondo, kyalumba, kisinga and kirembe. The acidity was descibed as citric and phosphoric, however more samples are needed from kirembe to comfirm the results

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The aftertaste for kasese Drugars is 6.5-7.5 on the SCAA scale and it is described to be good

SAMARY The Drugars from Kasese should have caramel, chocolate and fruity fragrance and aroma.
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The flavour should be lemon, caramel and winey. The acidity should be citrus or phosphoric and should be between (7-7.5) on the SCAA scale. The aftertaste should be between 6.5-7.5 on the SCAA scale However more samples are needed to get sufficient data reliable for drawing a conclusion

BUSHENYI

This area is known for growing mainly robusta coffee and at a small scale Arabicas which are dry processed.

The table below shows the areas were samples were collected for analysis District BUSHENYI Subcounty kichwamba Mazinga nyakabirizi shema Village Kyenzanza 1B Rwemigobora karidamuhoro

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IBANDA

Nyabuhikye

Nyamiruma Kabura

Rukiri Kinkyenkye

Kabingo Kamugamba 1 Kamugamba 2

ROBUSTA

The table below indicates the descriptive s which was found in robusta coffee from bushenyi and Ibanda. It shows the number of times (frequence) each descriptive was detected in the cup for the two sessions of cupping hence there is frequency 1 and 2 . The average frequency has been computed to give a clear assessment of the frequency of each descriptive.

FRAGRANCE /AROMA 19

DESCRIPTIVES Caramel spicy floral malt coffee pulp medicinal chocolate fruity greengrass cooked beef cedar pepper butter mild coffee blosom roasted nuts cereal

FREQ 1 6 3 2 2 1 1 4 1 1 2 2 1 0 0 0 0 0

FREQ2 6 1 1 1 0 0 5 2 1 0 0 0 1 1 1 1 1

AV FREQ 6 2 1.5 1.5 0.5 0.5 4.5 1.5 1 1 1 0.5 0.5 0.5 0.5 0.5 0.5 20

dry grass carbon pungent

1 0 0

1 2 1

1 1 0.5

The graph of frequency against fragrance/ aroma descriptives

The graph above indicates that caramel, chocolate, spicy, floral, malt and fruity are the most common descriptive (attributes) respectively.
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Considering the frequency of 2 as the standard the robustas from bushenyi and Ibanda can be described to have a caramel, chocolate, and a spicy fragrancy and aroma.
FREQ 1 6 2 5 3 3 2 2 2 1 1 2 1 1 1 1 0 0 0 0 1 0 2 0 1 0

DESCRIPTIVE CHOCOLATE CREAMY BUTTERY BITTER AT BACKGROUND CARAMEL ASTRINGENT SALTY FLORAL HERBAL SWEET CITRUS/LEMON ROASTED ALMONDS HAY PIPPED TOBACCO MALT VEGITAL CEREAL SULPHUR DRY GRASS BASIMATI TOASTED BREAD CEDAR WOODY CLOVE MILD

FREQ 2 5 0 0 1 2 1 2 2 1 1 1 1 0 0 0 1 1 1 1 1 1 1 1 0 1

AV FREQ 5.5 1 2.5 2 2.5 1.5 2 2 1 1 1.5 1 0.5 0.5 0.5 0.5 0.5 0.5 0.5 1 0.5 1.5 0.5 0.5 0.5

FLAVOUR The table below shows the descriptive found in bushenyi and ibanda robusta coffee and their respective frequencies for the two sessions

The graph graph below indicates the number of times each flavour attribute (descriptive) was detected for the two cupping sessons

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From the graph above it is noted that chocolate , caramel, salty, herbal, citrus, grassy, are the most common flavour descriptive s of the robusta coffee from bushenyi and banda . Considering the mean of 1.21 as the standard the flavour of the coffee above can be described as chocolate, caramel, salty, herbal, citrus / lemon, BODY The table below indicates how the heaviness of the body was distributed in different villages in bushenyi using the SCAA scale of scores
VILLAGE MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA score 1 score 2 AV score

7.25 7.25 7.5 7

7.25 7 7.5 7.25

7.25 7.125 7.5 7.125 23

NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI KIBINGO T.C NYABUHIKYE KINKYENKYE

7 7.5 7.5 7 7 7 7 7

7.5 7.5 7.25 7 7 7 7.25 7

7.25 7.5 7.375 7 7 7 7.125 7

The graph of body scores against villages.

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From the graph above it is indicated that the heaviness of the body decreased from Bushenyi to Ibanda (check the soil analysis and altitude)`` The graph indicates that the body ranges from 7 to 7.5 on the SCAA scale in the two districts. Hence the two districts above produces coffee wich is rich in body

ACID/SALT

The table below indicates how the acid /salt (the degree of absence of hashness) was distributed in different villages in bushenyi and Ibanda.

subcounty

intenity 1

intensity 2

AV intensity

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MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI KIBINGO T.C

7 7 7.5 7.5 7 7 7 7 7.25 7

7 7.5 7.5 7 7 7 7 7 7.25 7

7 7.25 7.5 7.25 7 7 7 7 7.25 7

NYABUHIKYE KINKYENKYE

7 7.25

7 6.5

7 6.875

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The graph of subcounty against acid/salt scores

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The acid/ salt score was above 7 un like with kinkyenkye which was 6.87. This describes the coffee from bushenyi to be smooth and mild

BITTERSWEET The table below indicates how bittersweetness was distributed in different sub counties in bushenyi and Ibanda
score 1 7.25 7.25 7 7.25 7.25 7 7 7 7.25 7.25 score 2 7 6.5 7.5 7.5 7.25 7 7 7 7.25 7.25 AV score 7.125 6.875 7.25 7.375 7.25 7 7 7 7.25 7.25 28

SUB COUNTY MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI MAZINGA NYAKABIRIZI KIBINGO T.C

NYABUHIKYE KINKYENKYE

6.5 7.25

7 7

6.75 7.125

The graph of average scores against subcounty

The graph indicates that bittersweetness was 7 and above unlike for nyabuhikye and the sample from mr Turyahebwa Dixon from Rwemigomora in Mazinga nyakabirizi Hence there is need for more samples from these areas to explain these critical values.
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Samary The coffee from bushenyi and ibanda has to have the following 1. Fragrance and aroma caramel, chocolate, spicy 2. Flavour chocolate , caramel, salty, herbal, citrus
3.

Body ranges from 7 to 7.5 (rich)

4. Acid salt above 7 (smooth and mild) 5. Bittersweet 7 and above . Note : more samples are needed for better and accurate analysis of the data.

ARABICA FROM BUSHENYI AND IBANDA In this area dry processed Arabica coffee is produced. For the purposes of profiling red ripe cherries were collected from particular farmers and were sundried on trays at Lugogo.

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The table below shows the number of times each descriptive was detected in the two cupping sessions.
FRAGRAN CE descriptiv e calamel chocolate floral dry fruit sweet winey garden peas malt Av freq 2 0 3 2 1 0 1 1 2.5 0.5 3 2 1 1 1 0.5

session1 freq 3 1 3 2 1 2 1 0

session2 freq

The graph of frequency against descriptive for the fragrance of drugars from Bushenyi and Ibanda
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From the graph above it is indicated that floral, calamel, dry fruit where dominant fragrance descriptives in these drugars. However winey, gardenpeas, malt, sweet, and chocolate were also detected in the above coffees at low frequencies. Note : more samples are needed for comfirmation.
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FLAVOUR The table below indicates how flavour descriptives were detected in the two cupping sessions.
descripti ve buttery cooked beef floral smoky chocolate cereal salty malt honey coffee pulp winey fishy greenhay herbal astringent coffee blosom fruity session 1 frequency 2 1 1 1 1 1 1 2 1 1 2 1 1 0 0 0 0 session2 frequency 1 0 0 0 1 0 0 1 0 1 3 1 1 1 1 1 3 Av freq 1.5 0.5 0.5 0.5 1 0.5 0.5 1.5 0.5 1 2.5 1 1 0.5 0.5 0.5 1.5

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The graph of frequency against flavour descriptive.

From the graph above it is indicated that winey, fruity, buttery, and malt were the dominant descriptive respectively.

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However, other descriptive at low frequencies need to be given more attention. So more samples are needed. ACIDITY The table below show how the acidity intensity was distributed in different subcounties.
subcount y
KICHWAMB A KICHWAMB A KICHWAMB A RUKIRI SCORE SCORE 2 1 7 7.5 7 7.5 AV SCORE 7 7.5

7.75 7.25

7 7.25

7.375 7.25

The graph of acidity intensity(score) against subcounty

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The graph above indicates that acidity intensity intensity decreases from Kichwamba (bushenyi) to Rukiri (Ibanda) The score for the samples from kichwamba kyanzanza B from Mr. Mubangizi frank is lower than other samples for the two cupping sessions hence more attention as to be put on these samples. However for all the samples from this area the acidity is 7 and above on the SCAA scale which can be described as very good.

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BODY The table below shows how the heaviness of the body was distributed in the sample from different sub counties
SUBCOUNTY KICHWAMBA KICHWAMBA KICHWAMBA RUKIRI AV SCORE SCORE score 1 2 7.5 7.25 7 7 7.25 7.5 7.5 7 7.375 7.375 7.25 7

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The graph of body score agaist subcounty

From the graph above it is noted that the body decreased from Kichwamba (bushenyi) to Rukiri (Ibanda) The body score was above 7.25 for kichwamba and 7 for Rukiri.

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SAMARY The drugars from bushenyi can be described as follows. Fragrance- floral, caramel, dry fruit Fravour- winey, fruity, buttery, malt. Acidity- decreases from bushenyi (Kichwamba) to ibanda (rukiri) The acidity is above seven on the SCAA scale.

THE REPORT FOR KISORO, LUKUNGIRI RUKUNGIRI


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This area is known for growing Arabica coffees which are wet processed. The table below indicates the areas where the samples were collected. Sub county village Kacence Kajumara Kisya cell Kitungunda Nyakagyeme Rukungiri Kamubuga Ruhinda Kyamukiri Nyakabande Ruhandagaza Rwakatera

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FRAGRANCE The table below indicates the fragrance or aroma descriptives detected in these coffees and the number of times they were detected in the two cupping sessions.

descriptive malt caramel fruity winey citrus/ lemon chocolate garden peas spicy roasted beef roasted nuts coffee pulp pepper smoky

freq1 1 7 6 2 2 4 1 0 1 1 2 1 1

freq2 1 7 3 0 3 6 0 5 0 3 1 0 0

AV freq 1 7 4.5 1 2.5 5 0.5 2.5 0.5 2 1.5 0.5 0.5

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vegital dry wood carbon cedar lime

1 1 0 0 0

2 0 1 2 1

1.5 0.5 0.5 1 0.5

The graph of frequency against fragrance/ aroma descriptive.

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From the graph above, it is indicated that caramel, chocolate, fruity, spicy and citrus descriptive s dominated the fragrance of Lukungiri drugar respectively. However, all other descriptive detected need more attention.

FLAVOUR

The table below indicates the


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how the number of times the flavor descriptive were detected in the two cupping sessions
Descriptives spicy grassy lemon chocolate honey butter citrus winey coffee pulp cedar dry grass cooked beef vegital roasted nut garden peas hash carbon black current vanillar bitterish clove smoky Tea rose Av freq1 freq2 freq 1 1 1 1 0 0.5 3 5 4 3 2 2.5 1 1 1 1 2 1.5 3 1 2 1 0 0.5 2 0 1 4 4 4 1 1 1 2 1 1.5 2 1 1.5 1 0 0.5 1 0 0.5 1 1 1 1 2 1.5 0 1 0.5 0 2 1 0 1 0.5 0 1 0.5 0 1 0.5 0 1 0.5 44

rubber salty

0 0

1 1

0.5 0.5

The graph of frequency against flavour descriptive.

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From the graph above it is indicated that lemon, cedar, chocolate,citrus flavours dominated the coffee samples respectively. However the other flavour descriptives like buttery, coffee pulp, cooked beef, vegital, caborn and vanilla are critical.

ACIDITY The table below indicates how the acidity intensity was destributed in various subcounties in Rukungiri using the SCAA scale.

sub county NYAKISENY I NYAKISENY I NYAKISENY I NYAKISENY

score 1 6.75 7.5 7.5 7.5

score 2 7.25 7 7 7.5

AV score 7 7.25 7.25 7.5 47

I NYAKAGYE ME RUKUNGIRI RUKUNGIRI RUKUNGIRI RUKUNGIRI RUKUNGIRI KAMBUGA KAMBUGA RUHINDA

7 7.5 7.5 7.5 7 7.5 7 6.5 7

6.5 7 7.5 7.5 7 7.25 7.25 6.5 7

6.75 7.25 7.5 7.5 7 7.375 7.125 6.5 7

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It is noted that the intensity of acidity ranged from 6.5 to 7.5 on the SCAA scale.

The graph of acidity scores (intensities) against villages.

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KISORO

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