European Roasters' Resistance to Robusta Tests Uganda's Coffee Value Addition Drive

What the report says

Some European coffee roasters are reluctant to work with Robusta beans because they lack technical knowledge about how the variety behaves during roasting, according to a report by Nile Post. The development highlights a hurdle for Uganda as it tries to move beyond exporting green coffee and capture more value through local roasting, branding and packaging.

The issue was discussed during a coffee roasting and brewing masterclass organised with the Ministry of Agriculture, Animal Industry and Fisheries (MAAIF), Nonda Coffee and Little Farms. Ugandan coffee farmer and Little Farms founder Tom Kalyesubula said the hesitation from some overseas buyers shows a knowledge gap that Uganda could turn into an advantage by investing in specialised roasting skills and promoting its coffee more actively abroad. He noted that Robusta is already used in some blends served in European cafes.

Kalyesubula also pointed to Uganda’s production structure, saying many farmers are smallholders who handpick cherries, which can support quality-focused marketing. He said Uganda’s presence as the portrait country at the World of Coffee exhibition in Brussels in June offered a useful platform to introduce its coffee to buyers and consumers.

MAAIF assistant commissioner for coffee Gordon Katwirenabo said Uganda currently consumes only about five per cent of what it produces, with most exports leaving as green beans. He said the government wants to build local capacity for roasting and brewing to suit different markets. Austrian coffee expert Nicholas Fleck added that roasters should adapt their methods to each bean’s origin and characteristics, underscoring why technical training matters for value addition.