Cents Coffee is certified by the Uganda Coffee Development Authority and we specialize in exporting both Arabica and Robusta varieties. We work directly with farming communities across Uganda’s prime coffee-growing regions to ensure quality from seedling to export.
Uganda is Afri ca’s leading coffee exporter and the world’s eighth-largest producer. In 2025, it surpassed Ethiopia to become the top exporter on the continent.
Robusta is indigenous to Uganda and accounts for approximately 80% of total production, while Arabica makes up the remaining 20%.
By leveraging Uganda’s official 3rd-place global quality ranking from the Coffee Quality Institute, Cents Coffee isn’t just selling a commodity, we are offering a world-class sensory experience.
With Uganda now officially the king of African coffee exports, Cents Coffee is perfectly positioned to bridge the gap between smallholder excellence and the sophisticated global palate. Whether it’s the bold, chocolatey notes of high-altitude Robusta or the bright, floral acidity of Mount Elgon Arabica, we are inviting the world to wake up to the “Pearl of Africa” in every cup.
The “Mountains of the Moon”: In the Rwenzori Mountains, Arabica is grown at elevations between 1,500 and 2,300 meters above sea level. These extreme heights lead to slower cherry maturation and more complex, dense beans.
Volcanic Soil: Coffee farms on the slopes of Mount Elgon (Africa’s oldest volcano) benefit from nutrient-dense volcanic soil, which imparts distinctive mineral notes.
Ugandan coffee offers a duality of flavors across its regions:
Arabica: Known for a balanced body with fruity, wine-like acidity. Common notes include citrus, berries, stone fruits, and a characteristic chocolate finish.
Robusta: Unlike the “filler” beans found elsewhere, Ugandan Robusta has earthy, nutty, and chocolatey undertones with a surprisingly sweet finish.
Small-Scale Farming: Approximately 90% of Uganda’s coffee is grown on small plots, often less than 0.5 hectares.
Intercropping: Farmers typically plant coffee alongside bananas, beans, and maize. This natural shade-growing method creates a cooler microclimate and enriches the soil, leading to a more sustainable and organic product.
Uganda uses unique classifications for its coffee based on processing:
WUGAR (Washed Uganda Arabica): Known for a clean, bright, and floral cup.
Naturally processed, these beans often have heavy, jammy and winey notes.
Uganda’s coffee is unique because it is the native birthplace of Robusta, yet it simultaneously produces world-class Arabica in extreme highland terroirs. This rare duality allows for a spectrum of flavors—from the bold, chocolatey, and earthy “Fine Robustas” of the Lake Victoria basin to the wine-like, citrusy, and floral Arabicas of the volcanic Mount Elgon and Rwenzori ranges.
