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Ranking 8th in the world for its coffee production, Uganda is a country in East Africa that is primarily known for its robusta exports.

The robusta plant is native to Ugandan soils, something that you wouldn’t find in many coffee-growing nations across the globe. Therefore, it has a longstanding history of being one of the most intensively farmed crops. In fact, it is a source of livelihood for as many as 1.7 million smallholder farmers.

Two prominent varieties of robusta coffee that are produced in Uganda are Nganda and Erecta. 

Get yourself a bag of Nganda if you enjoy coffees with high acidity and bitterness. The Nganda beans tend to have a flavour profile that is earthy and nutty, especially when compared to a typical cup of arabica coffee. 

While in the past several decades, arabica has also begun to be grown at full steam in Uganda, it still doesn’t compare to the volume of robusta plants that are grown in the country. 

Can’t imagine having coffee without sweeteners but also looking for ways to consume less refined sugar? Here are 5 alternatives to try with your daily brew.

Some of these are natural substitutes for sugar in that they sweeten the coffee and balance out the intense flavours to appeal to your palate. Others combine with the flavour profile of your coffee to eliminate the need for sweeteners.

India has long played a crucial role in shaping coffee as a cultural and social symbol across the world. 

From high-quality beans to unique processing methods and the spread of filter coffee, there’s a lot to know about why India is in the top 10 global ranks when it comes to coffee production.

With the bean belt passing right through the country, you can be assured that the coffee varieties it produces are of exceptional quality.

And it’s not just the atmospheric conditions that guarantee good output. Over the years, the coffee industry in India has seen several advancements that have boosted its coffee growth.

Keep reading to know more about India and its coffee journey.

Why do people drink decaf coffee? Is it even safe to drink decaf coffee? Doesn’t decaf coffee taste bland?

The general consensus so far may have been that decaf coffee is a poor imitation of coffee but all hope is not lost. There’s still light at the end of the tunnel!

Since the past few years, there’s been a steady increase in the decaf coffee market, and now, a report by Infinium Global Research estimated a 7% CAGR growth by 2028. It’s safe to say that there are better days ahead for those in the decaf coffee business.

Now, why are we talking about all of this after only recently exploring what decaf coffee is and some common myths about it?

The next step in appreciating decaf coffee is alleviating your doubts about the process itself. 

When you think of decaf coffee, you probably wonder just how much the coffee beans are processed to strip the caffeine away from them. 

Perhaps, even the word decaffeination makes you think of something complex and unappealing.

But the Mountain Water Process is far from it. Let’s take a look at how it works!

A South American country, Brazil boasts of a wonderful tropical climate with parts of the country experiencing periodic rainfall and warmer temperatures.

Neither was Brazil the first to start commercially growing & distributing coffee nor does it have higher altitudes compared to other regions in the bean belt.

So, how did this country dominate the global coffee market, starting in the early 1800s and has been at the top for over 150 years?

Some attribute it to the capacity Brazil has for producing & exporting coffee at a large scale, but surely there’s more to their success.