Coffee farming in Uganda
Uganda is one of the major producers and exporters of coffee on the global market, generating millions of dollars for the country per year and supporting millions of people in Uganda financially. Coffee is Uganda's major cash crop, and it is primarily grown in the hills of Bugisu (Eastern region) and the lowlands of central Uganda
Coffee is a gentle cash crop that requires a lot of preparedness from its first day of planting to harvesting. The country mainly grows two types of coffee, namely
Robusta in Uganda. This type of coffee is grown in lowland areas of central and western uganda
Arabica type of coffee is mainly grown in areas with higher altitude, like mt Elgon,in Mbale and in some parts of the Rwenzori
The most common coffee is robusta, while Arabica is rare and hard to find. Its prices are high due to its great flavour and value on the world market
Areas where coffee grows best
Coffee grows best in areas that receive enough amount of rainfall of about 1200-1800mm per year with moderate temperatures of (15-28 °c) and in well-drained soils rich in organic matter to support the crop growth
In Uganda, regions like Bugisu, Kapchorwa, Kasese, Ibanda, Masaka, and some parts of Mukono are the major regions known for coffee growing
Below are the steps on how to prepare and start coffee growing
1. land preparation.
Before planting coffee, ensure that the land is cleared well of thorns and tree stumps, dig holes about 2 feet deep; this creates enough room for the roots. Robusta coffee is spaced 3× 3 meters and Arabica spaced of 2.5×2.5 meters
2 . Planting
Plant seeds that are healthy from verified and certified nurseries. Coffee must be planted at the beginning of the rainy season, and the soil with organic manure, like cow dung, to support the early growth of the crop
3 . Weeding and mulching
Ensure proper weeding of the garden and keep it weed-free for the crop to grow healthy without the competition for nutrients, to mulch the garden using dry grass or banana leaves to preserve moisture and keep the soil moist
4. pruning
Regularly cut off and remove all the weak or dead branches to allow fresh shoots and improve air circulation. Dead branches can also weaken the plant, hence slowing the crop's growth, so it's advisable to cut them off
5. fertilizing
Boost the soil fertility by applying compost, cow dung, or poultry manure at least every 6 months to increase soil fertility. It's not advisable to use chemical fertilizer,s it can lead to soil infertility or destruction of soil structure
6. Pest and disease control
Twigg borer and leaf Rust are the common coffee diseases; however, they attack coffee. The good news is that these can be controlled without harming nature by applying organic sprays like neem or ash water, and recommended industrial applications for farmers who use both
Harvesting and processing
In 2-3 years, coffee is ready for harvest. Only ripe red cherries are harvested by hand picking, stripping, and selecting later, or using the coffee harvesting machine. After harvesting, you can locally sun-dry or use the wet processing method, which is mostly used in areas with Arabic. This process is so crucial because it produces better quality coffee
Coffee must be stored in clean, dry sacks to maintain its quality. In coffee, they buy quality. If you poorly store your harvest and reduce its quality, it lowers the market price
As of today, in Uganda, there is a highly unstable coffee market price that has affected both the farmers and the coffee buyers.
conclusion
In Uganda, coffee is among the most profitable crops if planted well, cared for by pest and disease control, and handled post-harvest. It doesn't matter whether new to coffee farming or already growing coffee; you can increase your yields and income. Remember that every coffee bean counts.