Ugandan coffee was collected from randomly chosen farms across the country's agroecological zones and scored by certified Q-graders on 11 sensory attributes. The results describe a distinct flavour profile for each zone.
Robusta samples
550
6 zones · 200+ farms
Arabica samples
242
4 zones · 80+ farms
Sample years
2014–2021
Collected from randomly chosen farms
Attributes scored
11
Each on a 15 cm line scale
The agroecological zones of Uganda. Coffee samples were collected from every zone except Para Savannahs, Northeastern Savannah Grasslands and Northeastern Drylands.
Arabica profiles
Arabica
Highland Ranges
Chocolaty fragrance with intense citrus flavour and acidity
High elevation, low average temperatures and volcanic soils.
Fragrance
Highest chocolaty intensity of the four Arabica zones
Intense berry fragrance
Flavour
Most intense citrus flavour
Intense berry flavour
Taste
Intense acidity
Average cup score 81.6, the lowest of the four Arabica zones. The difference is not statistically significant.
Arabica
Western Savannah Grasslands
Dried fruit fragrance with high spicy and berry flavour
Fragrance
Highest dried fruit fragrance, followed by Highland Ranges
Flavour
High spicy, dried fruit and berry flavour
Arabica
Northwestern Savannah Grasslands
Most intense spicy fragrance with the lightest body and acidity
Fragrance
Most intense spicy fragrance
Lowest dried fruit fragrance, shared with Southwestern Farmlands
Taste
Lowest body and acidity
Highest average cup score of the four Arabica zones: 81.8.
Arabica
Southwestern Farmlands
Fullest body and acidity, with low spicy, citrus and berry notes
Fragrance
Lowest spicy fragrance
Lowest citrus and berry fragrance
Lowest dried fruit fragrance, shared with Northwestern Savannah Grasslands
Flavour
Lowest citrus flavour
Low spicy, dried fruit and berry flavour
Taste
Highest body and acidity
Arabica sensory attributes by zone. Attributes marked * differ significantly between zones (p<0.05).
Robusta profiles
Robusta
Kyoga Plains
Most intense spicy, nutty and chocolaty fragrance
The highest average temperatures of the study, at mid-to-low elevation.
Fragrance
Most intense spicy, nutty and chocolaty fragrance
Flavour
High spicy and nutty flavour
Taste
Least body, saltiness and bitterness
Robusta
Southwestern Farmlands
Lowest nutty intensity, highest body and bitterness
Fragrance
Lowest nutty fragrance
Flavour
Lowest nutty flavour
Taste
Highest body, saltiness and bitterness
Robusta
Northwestern Savannah Grasslands
Most intense dried fruit fragrance and most intense citrus flavour
Fragrance
Most intense dried fruit fragrance
Flavour
High dried fruit flavour
Most intense citrus flavour
Lowest tropical fruit intensity of the Robusta zones
Highest average Robusta cup score: 79.6.
Robusta
Pastoral Rangelands and Western Savannah Grasslands
Resinous flavour; the two zones produce very similar coffee
Flavour
Most intense resinous flavour (Pastoral Rangelands)
Highest tropical fruit intensity in Pastoral Rangelands
The two zones overlap completely in the study
Lowest average Robusta cup score in Western Savannah Grasslands: 79.1.
Robusta
Lake Victoria Crescent
Resinous and tropical fruit fragrance
A warm climate with two rainy seasons, loamy soil and low-to-moderate elevation (1,100–1,400 m).
Fragrance
Resinous fragrance
Tropical fruit fragrance
Taste
Taste between Northwestern Savannah Grasslands and Pastoral Rangelands
Robusta sensory attributes by zone. Attributes marked * differ significantly between zones (p<0.05).
How the profiles were made
Robusta: 550 samples from over 200 farms in six zones, scored with the CQI-UCDA Fine Robusta protocol.
Arabica: 242 samples from over 80 farms in four zones, scored with the Specialty Coffee Association cupping protocol.
Each coffee was assessed by 3 to 8 certified Q-graders, with an average of 4 to 5 per coffee. Attributes were rated for fragrance, flavour and aftertaste, plus taste.
Source: Sseremba, G., Niyibigira Iyamulemye, E., Katwirenabo, G., Rweihangwe, D. R., Nanyonga, J., Mulindwa, R., Frost, S. C., Sage, E. L. (Journal of Sensory Studies, 2025; 40:e70077). Regional Flavor Profiling of Ugandan Coffee: Sensory Characterization Across Agroecological Zones. https://doi.org/10.1111/joss.70077
