COFFEE SPECIES IN THE EAST AFRICAN REGION.
Coffee has been used as a beverage since the fifteenth century. It consists of 60 species found all over the world. Out of the 60-total species, there are four species that are grown and sold commercially, and all of those originated on the continent of Africa. They are Coffee Arabica, Coffee Canephora (Coffee Robusta), Coffee Liberica and Coffee Excelsa. Coffee Arabica is by far the leader and accounts for 75-80% of the world’s coffee production.
In East Africa, Coffee Arabica and Coffee Robusta are the main species grown. To start with is Robusta which is a species of a flowering plant in the family Rubiaceae. Though widely known by the synonym Coffee Robusta, the plant is currently scientifically identified as Coffee Canephora, which has two main varieties, C. c. robusta and C. c. nganda. The plant has a shallow root system and grows as a robust tree or shrub to about 10 m tall. It flowers irregularly, taking about 10–11 months for cherries to ripen, producing oval-shaped beans.
Robusta coffee is coffee made from beans of the plant Coffea canephora, a sturdy species with low acidity and high bitterness. C. canephora beans, widely known by the synonym Coffea Robusta, are used primarily in instant coffee, espresso, and as a filler in ground coffee blends.
The Robusta plant that originated in the upland forests in Ethiopia has a greater crop yield than that of Arabica; contains more caffeine (2.7% compared to Arabia’s 1.5%) and contains less sugar (3–7% compared to Arabia’s 6–9%). As it is less susceptible to pests and disease; Robusta needs much less herbicide and pesticide than Arabica.
Robusta is easier to care for and has a greater crop yield than Arabica, so is cheaper to produce. It should be noted that Roasted Robusta beans produce a strong, full-bodied coffee with a distinctive earthy flavour, but usually with more bitterness than Arabica due to its pyridine content. Since Arabica beans are believed to have smoother taste with more acidity and a richer flavour, they are often considered superior, while the harsher Robusta beans are mostly used as filler in lower-grade coffee blends.
Good-quality Robusta beans can also be used as a stimulant, diuretic, antioxidant, antipyretic and relieves spasmodic asthma.
Uganda on the other hand grows both Robusta and Arabica coffee in a ratio of 4:1. The Arabica crop was introduced in Uganda in 1900 from Malawi and Ethiopian highlands.
