Arabica Coffee
 Click
to enlarge map of Arabica growing areas.
Three types of Arabica of varying grades are available through
Kawacom.
Cultivated in Uganda for nearly a century, Arabica coffee
is primarily grown in three areas of the country which boast
higher altitudes: the Eastern Mbale/Sebei district which borders
Kenya, the West Nile region, and the far West of Uganda on
the borders of the Democratic Republic of Congo.
Type 1: Bugisu Washed Arabica:
Bugisu Washed Arabica, is the most renowned of the Uganda Arabicas.
Grown in and around Mbale on the slopes of the Elgon Mountain
range, this coffee compares very favourably with other East
African high grown coffees. Named after the Bagisu tribe who
farm these slopes, Bugisu coffee is processed prior to export
and the clean coffee is separated into three main grades, classified
by bean size:
- Bugisu AA - Screen 17 And Above:
A bold, uniform, bright green appearance, well-balanced,
moderately bodied cup with delicate background fruitiness.
- Bugisu AB - Above Screen 15 With 50
Percent Above 16: Bold looking, light-bodied with
ideal balancing of acidity and hints of chocolate.
- Bugisu Peaberry - From Screen 14 And
15: Bold green appearance, clean, sweet molasses
flavour with long finish and moderate body.
Type 2: Wugar (Okoro Washed Arabica):
Wugar (Okoro Washed Arabica) is grown in the West Nile Region
of Uganda, at an altitude ranging from 1,450 to 1,800 metres.
This is a newly marketed coffee which has already established
a brand name and continues to improve. Unlike Bugisu, Wugar
is marketed in a Fair Average Quality (FAQ) form.
A well balanced cup, with a medium to good body
and medium to fine acidity. The coffee has a good aroma with
a mild fruitiness.
Type 3: Drugar (Unwashed):
Drugar, the third and final Arabica coffee from Kawacom,
is unwashed and originates from the Western regions of Uganda,
bordering the the Democratic Republic of Congo. It is a hard
Arabica, grown on the slopes of the Rwenzori Mountains (the
Mountains of the Moon). The varying altitudes of cultivation
(between 1,400 - 1,800 metres) give Drugar (Dry Ugandan Arabica)
supremacy over other East African hard Arabicas.
Drugar has a full-bodied cup with a light acidity
and slightly fruity flavour.
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