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 Coordinate Area Altitude Coffee Trade Variety Processi 1
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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
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
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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)
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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
1,520 m ( 4,990 ft) Robusta Nganda Natural
(373 sq. mi) Erecta Wet
Arabica Catimors Natural
Ntungamo00° 53'S 30° 16'E 2,056 km²
1,378 m ( 4,524 ft) Robusta Nganda Natural
(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)
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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
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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
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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
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
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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
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
-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
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
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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
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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
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
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.
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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
MAZINGA NYAKABIRIZI 7 7
7
MAZINGA NYAKABIRIZI 7 7
7
MAZINGA NYAKABIRIZI 7 7
7
MAZINGA NYAKABIRIZI 7 7
7
MAZINGA NYAKABIRIZI 7.25 7.25
7.25
KIBINGO T.C 7 77
NYABUHIKYE 7 77
KINKYENKYE 7.25 6.5 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
SUB COUNTY score 1score 2
AV score
MAZINGA NYAKABIRIZI 7.257 7.125
MAZINGA NYAKABIRIZI 7.256.5 6.875
MAZINGA NYAKABIRIZI 77.5 7.25
MAZINGA NYAKABIRIZI 7.257.5 7.375
MAZINGA NYAKABIRIZI 7.257.25 7.25
MAZINGA NYAKABIRIZI 77 7
MAZINGA NYAKABIRIZI 77 7
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MAZINGA NYAKABIRIZI 77 7
MAZINGA NYAKABIRIZI 7.257.25 7.25
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
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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.
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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
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.
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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
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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.
BODY
The table below shows how the heaviness of the body was distributed in the sample from different sub counties
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.
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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
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Kacence
Kajumara
Kisya cell
Kitungunda
Nyakagyeme Kyamukiri
Rukungiri Nyakabande
Kamubuga Ruhandagaza
Ruhinda Rwakatera
FRAGRANCE
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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
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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.
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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.
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FLAVOURThe table below indicates the how the number of times the flavor descriptive were detected in the two cupping sessions
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
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differen villages in Rukungir for the two cupping sessions.
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.
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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.