On the Ugandan side of Mount Elgon—bordering Kenya—the unique climate and rain patterns create ideal conditions for specialty coffee production. The region receives abundant rainfall,
fostering fertile soils and lush vegetation that nurture high-quality coffee. Most of the coffee here is grown by smallholder farmers, each cultivating less than a hectare of land on the steep slopes of districts such as Bukalasi, Bududa, and Bulambuli. The farmers carefully handpick ripe cherries, which are then traditionally processed. The coffees undergo dry fermentation for around 36 hours, followed by slow drying on raised African beds for up to three weeks—methods that enhance complexity and consistency. Bulambuli District, with its mountainous terrain and high altitudes, offers particularly favorable conditions for growing exceptional coffee. The varieties cultivated—SL14, SL28, and SL34— closely mirror those found in neighboring Kenya, contributing to the distinct and vibrant flavor profiles of the region. While most lots are sourced directly from smallholder communities across various parishes, some are occasionally processed at communal washing stations. Together, these practices and environments make Ugandan coffees from Mount Elgon renowned for their clarity, depth, and unique character.
