Coffee certification: Why every stage of the crop must be certified

How coffee can be positioned as a tourism crop

Coffee certification: Why every stage of the crop must be certified

he increment has been recorded among the now 1.8, million coffee farming households, according to a recent survey by UCDA. It is not clear whether the above figure includes the emerging coffee-growing places that traditionally were not coffee growing areas such as Zombo, West Nile, Karamoja and Lango subregions among others. However, whether recorded or not, all these coffees must be marketed for the benefit of farmers and the sector at large. Consumption of Uganda coffee has also been on the rise both locally and globally. However, for this coffee to access the markets such as China, Europe and North Africa, among others the regulator has been looking for. It

However, for this coffee to access the markets such as China, Europe and North Africa, among others the regulator has been looking for. It must be certified. The certification Five years ago, Uganda through the Uganda Coffee Development Authority process does not launched a campaign of planting coffee, across the country. The aim was to start with the increase volumes for export. Since then, there has been an increment to 8 million actual coffee for bags up from 3.4 million bags. export but from as far as access to

foundation seed to the export stage. T must be certified. The certification process does not start with the actual coffee for export but from as far as access to foundation seed to the export stage. The importance of certification, according to the Market Intelligence and Information management manager, James Kizito-Mayanja, helps a farmer to access markets, allows for proper traceability in case of a need, also enables farmers to get higher premiums, depending on the type of coffee, location and those involved in the value chain among others. Mayanja adds that certification of coffee today starts from the source of foundation seed or mother seed, that is developed by researchers such as the National Coffee Research Institute (NACORI) and then handed over to UCDA to be multiplied before giving it to UCDA certified

James Rogers KizitoMayanja, Market Intelligence and Information Manager

nursery operator, to the farmer, primary processor and traders before getting to exporters.

Because of certification, there has been a change in coffee farming practices such as the adoption of stumping, fertiliser use and better management of pests and disease, resulting in better yields.

Requirements for a nursery operator

For one to operate a nursery, they must have been certified and filed inspected by field staff from UCDA. And when he or she is handed the seedlings, she has to ensure that there is proper spacing including the labelling of the lines that have been planted.

The nursery operator must have shade where the coffee is taken before it is sold to farmers. When these comply with the set standards, they are issued with a certificate from UCDA, as certified coffee nursery operators, he added

At farm level

At farmer level, Mayanja said that previously, farmers were not registered, apart from those into voluntary schemes like Fairtrade, Rainforest Alliance or UTZ.

However, with the new law that provides for registration of all coffee farmers among other issues, all farmers will be registered over a period of four years. He adds that although some sections of the public have misinterpreted the registration process, claiming registration is for more taxation.

He goes on to explain that the benefits of registration are for easy management of pests and disease, easy access to markets, negotiating prices, access to cheaper services like continuous trainings based on the prevailing situation and any other support from the regulator or any other agency in town.

Also, the farmers will be grouped into three categories, which include smallholder, medium and large-scale farmers, for the Authority to understand their unique challenges for appropriate intervention.

Traders

For traders or exporters to have coffee for export, they must have coffee buying stores, licensed by UCDA.

Previously, UCDA has been charging UGX 50,000 for those who own the buying stores but going forward under the new law, the plan is to increase the fee due to an increase in the stores, to help in regular monitoring.

Some of the areas considered by UCDA when certifying traders include hygiene, ventilation, the floor, integrity so that exporters do not mix coffee with other things as these could affect the density and aroma of the coffee.

For proper enforcement, Mayanja added that currently the fee is collected by local governments to enable them to monitor the crops.

Uganda coffee at display during an exhibition.

Primary processing plants

For primary processing plants, Mayanja said that the machines are assessed to make sure that once they process coffee, there are no foreign materials left that might affect coffee on the market.

He adds that the machines are first inspected and examined by the Uganda National Bureau of Standards and technical team from UCDA before they are installed and positioned, field officers and engineers.

What is called the dry coffee processing method, where you get coffee with black husks process it especially dry staff hulling, among the specific machines there are about 700 companies into primary processing.

Exporters

Those into exports are also examined by UCDA and their machines inspected however the license fees too will be adjusted during the implementation of the new law, as a source of revenue collection.

Also, these must have grading machines to ensure that the coffee exported is high density, clean and of the right screen size which usually is 18%, added Mayanja.

The above are some of the few areas that UCDA ensures are certified to sell quality coffee that has been processed in the recommended ways to have a constant market.

Uganda is gifted with different coffee profiles each with unique attributes.

Uganda Coffee Profiles

Uganda coffee was profiled with the aim of differentiating Uganda coffees by origin Agro-ecological zone (AEZ) based on their unique locations and microclimates to foster the branding and marketing of Uganda coffee. Inferences were drawn from over 1,000 coffee samples randomly collected from the coffee-growing districts from the Crop Years 2014 to 2020.

Several attributes were established showing a significant mean intensity difference among the zones. Uganda coffee, therefore, provides a complex blend of different flavours, which together produce a range of sensory experiences:-

Generally, Ugandan Robusta Coffee is characterised by: Caramel, Spicy, and/or Herby Fragrance; A Caramel Aroma; Nutty, Tropical Fruit, and/or Spicy flavours; Bitter and/or Salt Tastes; Spicy and/or Dried Fruit Aftertaste, while Ugandan Arabica Coffee is characterised by: Dried Fruit, Spicy, Herby, and/or Citrus Fragrance; Dried fruit, chocolatey, and/or citrus Aroma; Dried fruit Flavours; Body and/or Acidity Tastes and Citrus Aftertaste.

Note:

1. The Arabica and Robusta cup profile evaluations are based on the Specialty Coffee Association and Fine Robusta protocols respectively.

2. The cup attributes refer to the flavour profile, i.e.: Coffee Characteristics that make up its flavours depending on several factors: the type and blend of coffee beans; geographical source; roasting method; and method of preparation.

The distinct profiles and social-cultural factors associated with the different AEZ are presented below;-

1. Highland Ranges (HLR)

The Highland Ranges mainly grow Arabica coffee on the mountain sides of Mt. Elgon in Eastern Uganda, Mt. Rwenzori in the West and Mt. Muhabura in the South West (Kisoro). The majority of Arabica is grown on the slopes of the volcanic Mount Elgon, the largest freestanding volcano in the world.

Mt. Elgon’s vast size and geographical isolation have driven the evolution of many endemic species found nowhere else in the world. Also, it is riddled with fascinating caves. All these have shaped the behaviour of its inhabitants, animals and plants. Furthermore, the mountain is a critical regional water tower, feeding many rivers – including the Nile – on which millions of people depend. The combination of high elevation, ambient temperature and rich volcanic soils are ideal for the development of complex and delicate flavour nuances that characterise these coffees.

HLR Arabica Cup profile HLR Arabica Cup attributes

After taste

Balance Fragrance/ Aroma

7.60 7.55 7.50 7.45 7.40 7.35 7.30 7.25 7.20

Flavour

Acidity Spicy

Resinous

Chocolatey

Flowery 8.0 6.0

4.0 20

0.0 Caramel Citrus

Berry

Tropical Fruit

Dried Fruit

Overall Body Nutty

Herby

Predominant Cup Attributes: A complex of enzymatic (floral, berries and citrus) and sugar browning notes (chocolatey, caramel, buttery and nutty) Mean Elevation: 1,855m ASL Temperature: 6 to 240C Annual Rainfall: 920 – 1,650mm Districts: Bududa, Bukwo, Manafwa, Kween, Mbale, Namisindwa, Mbale, Kapchorwa, Sironko, Kisoro, Kasese and Kabarole

2. Kyoga Plains (KP)

The Kyoga Plains is an important focal area for Uganda given its importance in the Nile basin.

The area has important resources vital for Robusta coffee production such as fresh-water (Lake Kyoga), sufficient tree cover, moderate to high temperatures and fertile loamy-sandy soils.

KP Robusta Cup profile

Fragrance/ Aroma

7.70 7.65

After taste 7.60 7.55 7.50 7.45 7.40

Balance Flavour

Acidity KP Robusta Cup Attributes

Spicy

Chocolatey

Flowery 6.0 5.0 4.0 3.0 2.0 1.0 0.0

Tropical Fruit

Dried Fruit

Overall Body Caramel

Predominant Cup Attributes: chocolatey, spicy, roasted nuts and caramel Cup Taste: Low Bitterness, Mild Body Mean Elevation: 914 – 1, 800m ASL Temperature: 24 to 360C Annual Rainfall: 1,215 – 1,238mm Districts: Bugiri, Kamuli, Iganga, Luuka, Namutumba, Namayingo and Kayunga

Nutty

3. Lake Victoria Crescent (LVC)

The Lake Victoria Crescent is named after Lake Victoria, the world’s largest tropical lake and the largest lake in the African Great Lakes region. Coffeegrowing, specifically, Robusta is a way of life for many Lake Victoria Crescent inhabitants. The ethnic communities living within the basin have a rich culture. The area has several cultural sites such as the Source of the River Nile and different Bantu Kingdoms and their cultural practices. The coffees grown in this region benefit from semi-equatorial climatic conditions such as sufficient rainfall, rich loam soils, and abundant tree cover for shade with ambient humidity.

LVC Robusta Cup profile LVC Robusta Cup Attributes