Uganda Coffee Profilling[1]

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

Region District Coordinates Area AltitudeCoffee Type

Trade name Variety Processing

Central Masaka00° 30' S 31° 45' E 6,413 km²

1,115m ( 3,658 ft) Robusta Nganda Natural

Erecta

Mubende00° 30'N 31° 40'E 4,645 km²

1,307 m (4,288 ft) Robusta Nganda Natural

( 1,793.4 sq.mi Erecta Wet

1

Nakaseke01° 00'N 32° 10'E

1,164m (3,822 ft) Robusta Nganda Natural

Erecta

Eastern Bududa01° 01'N 34° 20'E

1,800 m (5,900 ft) Arabica

SL 14, SL 28 Wet

Bugisu Local

Sironko01° 14'N 34° 15'E 421 km²

1,420 m (4,659 ft) Arabica

SL 14, SL 28 Wet

(162.5 sq. mi)

Bugisu Local

Kapchorwa01° 20'N 34° 35'E 1,738 km²

2,419m (7,939 ft) Arabica

Sl 14, SL 28 Wet

(671 sq km)

Bugisu Local

Mbale00° 57'N 34° 20' E 2,467 km²

1,168 m (3,835 ft) Arabica

SL 14, SL 28 Wet

(952.5 sq. mi)

Bugisu Local

Manafwa00° 01' N 34° 21'E 451 km²

1,370 m (4,495 ft) Arabica

SL 14, SL 28 Wet

( 174.1 sq. mi)

Bugisu Local

Northern Kitgum03° 13'N 32° 47' E

9,773.63 km²

969 m ( 3,182 ft) Potential for Wet

(Lamwo (3,773.6 sq. mi) Arabica

District)

2

Lututur area

Nebbi02° 27'N 31° 15' E 3,288 km²

1,002 m ( 3,290ft) Arabica SL 28 Wet

1,269.5 sq mi

Western Bushenyi00° 32'S 30° 11'E

4,292.5 km²

1,569 m ( 5,150 ft) Robusta Nganda Natural

(1,657.3 sq. mi) Erecta Wet

Arabica Catimors

Ibanda00° 07'S 30° 30'E 967 km²


(373 sq. mi) Erecta Wet

Arabica Catimors Natural

Ntungamo00° 53'S 30° 16'E 2,056 km²


(793.8 sq. mi) Erecta

Rukungiri00° 47'N 29° 56'E

1,524.28 km²

1,585 m (5,203 ft) Robusta Nganda Natural

(588.5 sq. mi) Erecta

Kisoro01° 17'S 29° 41'E 729.7 km²

2,355 m ( 7,729 ft) Arabica SL 14 Wet

(281.7 sq. mi)

3

Kasese00° 11'N 30° 05'E 2,724 km²

1,734 m( 5,692 ft) Arabica SL 14 Wet

(1,051.7 sq. mi) 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

INTRODUCTION

4

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 SUBCOUNTY VILAGE

KASESE KYALUMBA BUKONZO

KITABO

KIREMBE KISINGA

MWENDE

BUWATA

KATULU

MUKUNYU KANYAMBARA

KYABULANGIRA RWENZURURU

KYABULANGIRA

KICHWAMBA KICHWAMBA

5

LUKOKI NYAKABINGO

KASIKA

BWERA MBONDWE

MAHANGO MAHANGO

BUGOYE 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

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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

ATRIBUTESFRAGRANCE 1 (frequency)

FRAGRANCE 2 (frequency)

AV (frequency)

CHOCOLATE 10 4 7FRUITY 4 4 4VINEGAR 1 1 1FLORAL, 3 2 2.5

7

WINEY, 2 3 2.5NUTTED 3 4 3.5CARAMEL 6 10 8VEGETABLE 1 1 1WOODY 1 1 1DRY GRASS 1 1 1COOKED BEEF 1 1 1, PEPPER 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

8

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 atribute that were detect once in the kasese .coffee to be used for subquent tests

MOLLUSES BUTTERY SMOKY

FRUITY SWEET

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TOBACCO SPICYCOFFEE PULP

FRUITY (CITRIC

HONEY HERBALCARBON BURNT

WETWOOD (CEDAR)

MALT, MOLLUSES BUTTERY

FLAVOUR

TABLE 2

FLAVOUR ATRIBUTES

FLAVOUR 1(frequency)

FLAVOUR 2 (frequency)

AV FLAVOUR (frequency)

CHOCOLATE 1 3 2FRUITY 2 2 2 WINEY, 6 2 4CARAMEL 5 1 3LEMON 3 6 4.5SALTY 2 2 2 BUTTERY 1 1 1MALT 1 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 FLORAL ONION CARBON BURNTGREENPLANT SMOKY VEGETABLE HONEYHERBAL EATHY CEDER FRSH PEASGRASSY SPICY HASH BITTER

TABLE 3

FLAVOUR STRENGTH (intensity)

SUBCOUNTYFLAVOUR SCORE 1

FLAVOUR SCORE 2

AV FLAVOUR SCORE

KICHWAMBA 6.25 7.5 6.875

LUKOKI 7 6.875 6.9

KYABULANGIRA 7 7 7

BWERA 7 7 7

KYONDO 7 7 7

KYALUMBA 7.125 7.2 7.1

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KISINGA 7.25 7.125 7.125

BUGOYE 7 7.25 7.125

KIREMBE 7.17 7.33 7.25

MAHANGO 7 7.25

LUKUGI 7.5 7.25 7.375

MUKUNYU 7.5 7.5 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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SUBCOUNTY ACIDITYACIDITY score 1

ACIDITY score 2

AVERAGE ACIDITY SCORE

BUGOYE 7.5 7.5 7.5BWERA PHOSPHERIC 6.5 7 6.75KICHWAMBA 7 7 7KIREMBE 7 7 7KIREMBE CITRUS 7.5 7.75 7.25KISINGA 7.5 7.25 7.375KYABULANGIRA 7 6.5 6.75KYALUMBA 7.25 7.5 7.075KYONDO 7 7 7LUKOKI PHOSPHERIC 7 6.5 6.75MAHANGO 7.5 7.5 7.5

15

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

16

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

SAMARY

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The Drugars from Kasese should have caramel, chocolate and fruity fragrance and aroma.

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 Subcounty Village

BUSHENYI kichwamba Kyenzanza 1B

Mazinga nyakabirizi Rwemigobora

shema karidamuhoro

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IBANDA Nyabuhikye Nyamiruma

Kabura

Rukiri Kabingo

Kinkyenkye 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

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DESCRIPTIVES FREQ 1 FREQ2AV

FREQ

Caramel 6 6 6

spicy 3 1 2

floral 2 1 1.5

malt 2 1 1.5

coffee pulp 1 0 0.5

medicinal 1 0 0.5

chocolate 4 5 4.5

fruity 1 2 1.5

greengrass 1 1 1

cooked beef 2 0 1

cedar 2 0 1

pepper 1 0 0.5

butter 0 1 0.5

mild 0 1 0.5

coffee blosom 0 1 0.5

roasted nuts 0 1 0.5

20

cereal 0 1 0.5

dry grass 1 1 1

carbon 0 2 1

pungent 0 1 0.5

The graph of frequency against fragrance/ aroma descriptives

21

The graph above indicates that caramel, chocolate, spicy, floral, malt and fruity are the most common descriptive (attributes) respectively.

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.

FLAVOUR

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

22

23

DESCRIPTIVE FREQ 1 FREQ 2 AV FREQ

CHOCOLATE 6 5 5.5CREAMY 2 0 1BUTTERY 5 0 2.5BITTER AT BACKGROUND 3 1 2CARAMEL 3 2 2.5ASTRINGENT 2 1 1.5SALTY 2 2 2FLORAL 2 2 2HERBAL 1 1 1SWEET 1 1 1CITRUS/LEMON 2 1 1.5ROASTED ALMONDS 1 1 1HAY 1 0 0.5PIPPED TOBACCO 1 0 0.5MALT 1 0 0.5VEGITAL 0 1 0.5CEREAL 0 1 0.5SULPHUR 0 1 0.5DRY GRASS 0 1 0.5BASIMATI 1 1 1TOASTED BREAD 0 1 0.5CEDAR 2 1 1.5WOODY 0 1 0.5

CLOVE 1 0 0.5MILD 0 1 0.5

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

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,

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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 score 1 score 2 AV score

MAZINGA NYAKABIRIZI 7.25 7.25 7.25MAZINGA NYAKABIRIZI 7.25 7 7.125MAZINGA NYAKABIRIZI 7.5 7.5 7.5MAZINGA NYAKABIRIZI 7 7.25 7.125MAZINGA NYAKABIRIZI 7 7.5 7.25MAZINGA NYAKABIRIZI 7.5 7.5 7.5MAZINGA NYAKABIRIZI 7.5 7.25 7.375MAZINGA NYAKABIRIZI 7 7 7MAZINGA NYAKABIRIZI 7 7 7KIBINGO T.C 7 7 7NYABUHIKYE 7 7.25 7.125KINKYENKYE 7 7 7

The graph of body scores against villages.

25

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.

26

subcounty intenity 1 intensity 2AV intensity

MAZINGA NYAKABIRIZI 7 7

7

MAZINGA NYAKABIRIZI 7 7.5

7.25

MAZINGA NYAKABIRIZI 7.5 7.5

7.5

MAZINGA NYAKABIRIZI 7.5 7

7.25


7


7


7


7


7.25

KIBINGO T.C 7 77

NYABUHIKYE 7 77

KINKYENKYE 7.25 6.5 6.875

27

The graph of subcounty against acid/salt scores

28

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

SUB COUNTY score 1score 2

AV score


MAZINGA NYAKABIRIZI 7.256.5 6.875






29



KIBINGO T.C 7.257.25 7.25

NYABUHIKYE 6.57 6.75

KINKYENKYE 7.257 7.125

The graph of average scores against subcounty

30

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.

Samary

The coffee from bushenyi and ibanda has to have the following

1. Fragrance and aroma – caramel, chocolate, spicy2. Flavour – chocolate , caramel, salty, herbal, citrus3. 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.

31

For the purposes of profiling red ripe cherries were collected from particular farmers and were sundried on trays at Lugogo.

The table below shows the number of times each descriptive was detected in the two cupping sessions.

FRAGRANCEdescriptive session1 freq session2 freq Av freq

calamel 3 2 2.5chocolate 1 0 0.5floral 3 3 3dry fruit 2 2 2sweet 1 1 1winey 2 0 1garden peas 1 1 1malt 0 1 0.5

The graph of frequency against descriptive for the fragrance of drugars from Bushenyi and Ibanda

32

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.

33

FLAVOUR

The table below indicates how flavour descriptives were detected in the two cupping sessions.

descriptivesession 1 frequency

session2 frequency Av freq

buttery 2 1 1.5cooked beef 1 0 0.5floral 1 0 0.5smoky 1 0 0.5chocolate 1 1 1cereal 1 0 0.5salty 1 0 0.5malt 2 1 1.5honey 1 0 0.5coffee pulp 1 1 1winey 2 3 2.5fishy 1 1 1greenhay 1 1 1herbal 0 1 0.5astringent 0 1 0.5coffee blosom 0 1 0.5fruity 0 3 1.5

34

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.

However, other descriptive at low frequencies need to be given more attention. So more samples are needed.

35

ACIDITY

The table below show how the acidity intensity was distributed in different subcounties.

subcounty SCORE 1SCORE 2

AV SCORE

KICHWAMBA 77

7

KICHWAMBA 7.57.5

7.5

KICHWAMBA 7.757

7.375

RUKIRI 7.257.25

7.25

The graph of acidity intensity(score) against subcounty

36

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.

BODY

The table below shows how the heaviness of the body was distributed in the sample from different sub counties

SUBCOUNTY SCORE1 SCORE2 AV

37

score

KICHWAMBA 7.5 7.25 7.375KICHWAMBA 7.25 7.5 7.375KICHWAMBA 7 7.5 7.25RUKIRI 7 7 7

The graph of body score agaist subcounty

38

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.

SAMARY

The drugars from bushenyi can be described as follows.

Fragrance- floral, caramel, dry fruit

Fravour- winey, fruity, buttery, malt.

39

Acidity- decreases from bushenyi (Kichwamba) to ibanda (rukiri)

The acidity is above seven on the SCAA scale.

THE REPORT FOR KISORO, LUKUNGIRI

RUKUNGIRI

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

40

Kacence

Kajumara

Kisya cell

Kitungunda

Nyakagyeme Kyamukiri

Rukungiri Nyakabande

Kamubuga Ruhandagaza

Ruhinda Rwakatera

FRAGRANCE

41

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 freq1 freq2AV freq

malt 1 11

caramel 7 77

fruity 6 34.5

winey 2 01

citrus/ lemon 2 32.5

chocolate 4 65

garden peas 1 00.5

spicy 0 52.5

roasted beef 1 00.5

roasted nuts 1 32

coffee pulp 2 11.5

pepper 1 00.5

smoky 1 00.5

42

vegital 1 21.5

dry wood 1 00.5

carbon 0 10.5

cedar 0 21

lime 0 10.5

The graph of frequency against fragrance/ aroma descriptive.

43

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.

44

FLAVOURThe table below indicates the how the number of times the flavor descriptive were detected in the two cupping sessions

Descriptives freq1 freq2 Av freqspicy 1 1 1grassy 1 0 0.5lemon 3 5 4chocolate 3 2 2.5honey 1 1 1butter 1 2 1.5citrus 3 1 2winey 1 0 0.5coffee pulp 2 0 1cedar 4 4 4dry grass 1 1 1cooked beef 2 1 1.5vegital 2 1 1.5roasted nut 1 0 0.5garden peas 1 0 0.5hash 1 1 1carbon 1 2 1.5black current 0 1 0.5vanillar 0 2 1bitterish 0 1 0.5clove 0 1 0.5smoky 0 1 0.5Tea rose 0 1 0.5

45

rubber 0 1 0.5salty 0 1 0.5

The graph of frequency against flavour descriptive.

46

47

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 score1 score2AV score

NYAKISENYI 6.75 7.25 7NYAKISENYI 7.5 7 7.25NYAKISENYI 7.5 7 7.25NYAKISENYI 7.5 7.5 7.5NYAKAGYEME 7 6.5 6.75RUKUNGIRI 7.5 7 7.25RUKUNGIRI 7.5 7.5 7.5RUKUNGIRI 7.5 7.5 7.5RUKUNGIRI 7 7 7

48

RUKUNGIRI 7.5 7.25 7.375KAMBUGA 7 7.25 7.125KAMBUGA 6.5 6.5 6.5RUHINDA 7 7 7

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.

49

From the graph it is indicated that the sample from Kitungunda, and nyakabande had the highest acidity intensity (7.5) as ruhandagaza and kyamukiri had the lowest acidity intensity (6.5).

BODY

The table below shows how the heaviness of the body was distributed in

50

differen villages in Rukungir for the two cupping sessions.

village score1 score2Av score

KACENCE 7 7 7KAJUMARA, KATONGA 7 7.25 7.125KISYACELL, KATONGA 7 7.75 7.375KITUNGUNDA 7 7 7KYAMUKIRI 7 7 7NYAKABANDE 7.5 7.5 7.5NYAKABANDE 7 7 7NYAKABANDE 7 7 7NYAKABANDE 7.5 7 7.25NYAKABANDE 7 7 7RUHANDAGAZA 7 7.5 7.25RUHANDAGAZA 7.5 7.5 7.5RWAKATERA, BULOMBE 6.5 7.5 7

The graph of villages against body scores

51

From the graph above it is noted that the body is ranging from 7 to 7.5 on the SCAA scale for the Arabica coffee from Rukungiri.

SAMARY

The washed arabicas from Rukungiri can be described as follows:

Fragrance/ aroma - Caramel, chocolate, fruity, spicy, and citrus.

52

Flavour- lemon, cedar, chocolate, and lemon/ citrus.Acidity – is between 6.5 to 7.5 on the SCAA scale and it is citric.Body - rich (7-7.5) on SCAA scale.

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KISORO

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KISORO

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Documents

Uganda Coffee Profilling[1]