Coffee is the second most traded tropical commodity (in value) in the world after oil. Coffee is the major cash crop of Uganda, both in terms of foreign exchange earnings and employment creation. As a producer of coffee, Uganda ranks second in Africa after Ethiopia and eighth in the world. Coffee as a commodity has continued to play a leading role in the economy of Uganda (contributing between 20 – 30% of the foreign exchange earnings), despite the vigorous efforts by government to diversify the economy. Coffee is grown by 1.7 million households in addition to the industry employing over 5 million people through the coffee value chain related activities.

Robusta is the major type of coffee grown in Uganda, accounting for about 80% of production. It grows in most low altitude areas of Uganda, covering Central, Eastern, Mid North, West Nile, Western and South Western Uganda that are within 900 - 1,500m above sea level. Robusta has Lake Victoria Crescent as its native habitat. Wild Robusta still grows in natural forests around the Lake Victoria Basin and in the Kibaale and Zooka-Adjumani forest reserves where it is estimated that between 150-400 hectares are still under wild Robusta Coffee.

A well-managed one acre of 750 CWDr KR varieties can give you an average of Shs13m per annum. With an average yield of 3.5kgs of FAQ per tree, a farmer will harvest 2,625kgs of graded FAQ per annum. With an average price of Shs5000 per kilo (as of FY 2018/19 UCDA) a farmer will earn Shs13m per year. We can help you achieve this by entrusting us to guide you along the coffee growing journey until the first harvest.

Soil and Land Requirements

Robusta Coffee can grow on different soil types. But for best root establishment and high yields, it requires a fertile, well aerated, free draining, slightly acidic, deep soil with reasonable humus content and a minimum depth of 1-1.5m in well moist and 3m in drier areas. Robusta does not tolerate water logging or ‘wet feet’. The best or ideal soils are volcanic red earth or sandy loams with good structure and texture and rich in organic matter. Avoid heavy clay or poor-draining soils, for good productivity. In addition, the soil should be just slightly acidic, with a pH range of 5.5 – 6.5, within which it would be well supplied with all the essential major plant nutrients. A pH level below 5.5 will limit crop performance and at this level, adequate liming must be done to correct the pH levels back to a suitable range.

Our “Beside You Every Step of the Way” Promise

                                       We Will:

 Advise you about your land as if it were our own
  Help you with pre-season land preparations
 Always be dedicated to providing the best performing seedlings / plantlets
  Move with you along the best coffee agronomic practices
  Always communicate with you in a clear, transparent way with integrity
  Be here for you whenever you need us
  Be there when you harvest!  We're both in this for the long haul