Coffee farmers to learn value addition at no cost

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Uganda is globally recognised for its coffee, yet most beans are exported raw — limiting farmer earnings and control over quality.

To help address this, Vision Group is organising a free masterclass on September 27 at Joseph Nkandu’s farm in Bunjako, Mpigi district, aimed at equipping farmers with practical skills in value addition and boosting local coffee consumption.

The training, open to farmers at all levels, will run from 9:00am to 3:00pm.

“We have designed the training to cater to everyone — from beginners to exporters. It is also a great opportunity for networking among coffee farmers,” Nkandu says.

To get to the farm: from Kampala, turn left at Buwama; from Masaka, turn right at the same point.

Why value addition matters

A major focus will be on agronomic practices and value addition — such as standards selection, packaging and post-harvest handling. Gerald Katabazi, the proprietor of Volcano Coffee, stresses the need to process and consume more coffee locally.

“It is a shame that we produce something so valuable but consume so little of it. We must change that,” he says.

Katabazi believes value addition can create jobs and increase farmer incomes.

“Coffee roasting is still a virgin field in Uganda. There is room for good investors, especially young people,” he adds.

Farmers like Meridah Nandudu from Bulambuli have seen the benefits first-hand.

“Training helped me expand across the value chain. I realised returns are higher with value addition than just selling to big companies,” she says.

Abdallah Mangalji, with over 360 acres in Kabarole district, agrees. He explains that pulping alone can increase earnings by over 40%.

For example, while a kilogramme of unpulped robusta sells for around sh4,500, pulped robusta fetches sh14,000. Even small-scale farmers can start.

Anthony Welishe from Bulambuli bought a pulping machine for sh350,000.

“It is affordable — even for farmers with just one acre,” he says. Welishe also uses husks from pulping as manure.

Grading, moisture and storage

The session will also cover planting, spacing, seed selection, harvesting, and storage.

Edward Ssentamu Lutakoome explains that grading depends on bean size, colour and aroma. Moisture content, measured with a meter (around sh50,000), is crucial for quality.

Amos Kisigi, the vice-chairperson of the Uganda Coffee Traders and Processors Association, warns against poor handling.

“We have received coffee mixed with stones and broken beans,” he says. Proper storage is essential — coffee should be kept in 60kg sacks in dry, well-ventilated shelters.

“Avoid leaking roofs or storing with animals,” Kisigi adds.

For more details, call or WhatsApp Joshua Kato on 0789353585