coffee
Thank you for your interest in coffee planting in Uganda. Coffee is a very important crop for the country, as it is the top-earning export crop and provides livelihoods for millions of farmers. In this blog article, I will provide you with a step by step guide on how to grow coffee in Uganda, covering the following topics:
- Seedling varieties
- Fertilizers, organic and inorganic
- How long does each variety take to fruit
- The coffee cutting seedlings, CWDR KR1 to KR10
- How many plants per acre
- Initial capital
- Pests and diseases
- How to plant, care, and harvest coffee
- How to get the most high yields
- How to train farmers and conduct workshops
- Where to get quality seedlings and agronomy services
Seedling varieties
There are two main types of coffee grown in Uganda: Robusta and Arabica. Robusta coffee is native to Uganda and grows well in low altitudes (below 1200 meters) and high temperatures. It is more resistant to pests and diseases than Arabica, but has lower quality and price. Arabica coffee is not native to Uganda, but was introduced by missionaries in the 1900s. It grows well in high altitudes (above 1200 meters) and cooler temperatures. It is more susceptible to pests and diseases than Robusta, but has higher quality and price.
Within each type of coffee, there are different varieties that have different characteristics, such as yield, taste, disease resistance, drought tolerance, etc. Some of the most popular varieties are:
Robusta varieties
- Elite: This is a selection of the best local Robusta trees that have high yield, good quality, and resistance to coffee wilt disease (CWD). It is recommended for farmers who want to improve their existing Robusta plantations.
- Coronal: This is a hybrid of Elite and Nganda (another local Robusta variety) that has high yield, good quality, and resistance to CWD and leaf rust. It is recommended for farmers who want to start new Robusta plantations or replace old ones.
- CWDR KR1 to KR10: These are clones of Robusta trees that have been selected for resistance to CWD, which is a major threat to Robusta production in Uganda. They also have high yield and good quality. They are numbered from KR1 to KR10 according to their performance and characteristics. The table below summarizes the features of each clone.
Arabica varieties
- Bugisu: This is a local Arabica variety that grows well in the eastern highlands of Uganda, especially in the districts of Mbale, Sironko, Bulambuli, Kapchorwa, Kween, Bukwo, and Manafwa. It has high yield, good quality, and resistance to coffee berry disease (CBD) and leaf rust. It is also known as SL14 or SL28.
- Wugar: This is a hybrid of Bugisu and SL34 (another Arabica variety) that has high yield, good quality, and resistance to CBD and leaf rust. It grows well in the same areas as Bugisu.
- Drugar: This is a hybrid of Bugisu and Catimor (a disease-resistant Arabica variety) that has high yield, good quality, and resistance to CBD and leaf rust. It grows well in the same areas as Bugisu.
- Kibale Wild Coffee: This is a wild Arabica variety that grows naturally in the Kibale National Park in western Uganda. It has low yield, but very high quality and unique flavor. It is also very rare and expensive, as it is harvested by hand from the forest.
Fertilizers, organic and inorganic
Fertilizers are substances that provide nutrients to the soil and plants, such as nitrogen, phosphorus, potassium, calcium, magnesium, etc. They can be classified into two types: organic and inorganic.
Organic fertilizers are derived from natural sources, such as animal manure, compost, green manure, etc. They are usually cheaper and more environmentally friendly than inorganic fertilizers, but they have lower nutrient content and release nutrients slowly. They also improve the soil structure and fertility by adding organic matter and microorganisms.
Inorganic fertilizers are synthetic chemicals that have high nutrient content and release nutrients quickly. They are usually more expensive and less environmentally friendly than organic fertilizers, but they can provide precise amounts of nutrients to the plants. They do not improve the soil structure and fertility, and may cause soil acidity and nutrient leaching if used excessively.
The choice of fertilizer depends on the type of coffee, the soil condition, the availability of resources, and the farmer’s preference. Generally, it is recommended to use a combination of organic and inorganic fertilizers to achieve the best results. The table below shows some examples of fertilizer recommendations for coffee in Uganda.
The organic fertilizer should be applied before planting or during the rainy season, while the inorganic fertilizer should be applied in two split doses: one after pruning or weeding, and one before flowering.
How long does each variety take to fruit
The time it takes for a coffee plant to start producing fruits depends on the variety, the climate, the soil, the management practices, and other factors. Generally, Robusta coffee takes longer to fruit than Arabica coffee, as it has a longer vegetative phase. The table below shows some estimates of the time it takes for different varieties to fruit.
The coffee cutting seedlings
The coffee cutting seedlings are young plants that are produced by cutting a branch from a mature coffee tree and planting it in a nursery. This method of propagation is also known as vegetative propagation or cloning. It has some advantages over seed propagation, such as:
- It produces plants that are genetically identical to the parent plant, which ensures uniformity and quality.
- It preserves the desirable characteristics of the parent plant, such as yield, quality, disease resistance, etc.
- It reduces the time to fruiting by skipping the seed germination and seedling development stages.
- It allows the multiplication of plants that do not produce seeds or produce low-quality seeds.
However, it also has some disadvantages, such as:
- It requires more labor and skill than seed propagation.
- It may reduce the genetic diversity and adaptability of the coffee population.
- It may increase the vulnerability of the coffee plants to pests and diseases that affect the parent plant.
- It may reduce the longevity and productivity of the coffee plants due to aging effects.
The coffee cutting seedlings are usually produced in specialized nurseries that have adequate facilities and expertise. The process involves selecting healthy and productive mother plants from which to take cuttings; preparing suitable growing media; taking cuttings from young branches with at least three nodes; treating cuttings with rooting hormones; planting cuttings in polythene sleeves filled with growing media; watering and shading cuttings; transplanting rooted cuttings to bigger sleeves; hardening off cuttings before distribution to farmers.
How many plants per acre
The number of plants per acre depends on the type of coffee, the variety, the spacing, and the planting system. Generally, Robusta coffee requires more space than Arabica coffee, as it has a larger canopy. The table below shows some examples of plant densities for different coffee varieties
The planting system can be either pure stand or intercropping. Pure stand means planting only coffee in the field, while intercropping means planting coffee with other crops, such as bananas, beans, maize, etc. Intercropping has some benefits, such as:
- It provides additional income and food security for the farmer.
- It improves the soil fertility and moisture retention by adding organic matter and reducing erosion.
- It reduces the weed pressure and pest infestation by creating a diverse and balanced ecosystem.
- It reduces the risk of crop failure due to climatic or market fluctuations.
However, intercropping also has some drawbacks, such as:
- It requires more labor and management than pure stand.
- It may reduce the yield and quality of coffee by competing for nutrients, water, light, and space.
- It may increase the incidence of diseases by creating favorable conditions for pathogens or vectors.
The choice of intercropping depends on the type of coffee, the variety, the climate, the soil, the availability of resources, and the farmer’s preference. Generally, it is recommended to use crops that have similar or complementary growth requirements and harvesting seasons as coffee, and to avoid crops that have antagonistic effects or high water demand. The table below shows some examples of intercropping options for different types of coffee.
Initial capital
The initial capital is the amount of money that is required to start a coffee plantation. It includes the costs of land preparation, seedlings purchase or production, planting labor and materials, fertilizers and pesticides application, irrigation and drainage systems installation (if needed), etc. The initial capital varies depending on the type of coffee, the variety, the size of the plantation, the quality of the seedlings and inputs, the availability of resources
I will finish up the previous response on coffee.
Pests and diseases
Pests and diseases are organisms that cause damage or harm to the coffee plants, reducing their yield and quality. Some of the most common pests and diseases that affect coffee in Uganda are:
- Coffee wilt disease (CWD): This is a fungal disease that infects the roots and stems of Robusta coffee, causing wilting, yellowing, and death of the plant. It is spread by contaminated tools, soil, water, or plant material. There is no cure for CWD, so prevention and control measures include using resistant varieties, removing and burning infected plants, sterilizing tools, and practicing crop rotation.
- Coffee berry disease (CBD): This is a fungal disease that infects the fruits of Arabica coffee, causing brown spots, shriveling, and rotting of the berries. It is spread by rain splash, wind, insects, or plant material. It can be controlled by using resistant varieties, spraying fungicides, pruning and weeding, and harvesting and processing the berries promptly.
- Leaf rust: This is a fungal disease that infects the leaves of both Robusta and Arabica coffee, causing yellow-orange spots, defoliation, and reduced photosynthesis. It is spread by wind, rain, or plant material. It can be controlled by using resistant varieties, spraying fungicides, pruning and weeding, and avoiding excessive shade and moisture.
- Coffee berry borer (CBB): This is a beetle that bores into the fruits of both Robusta and Arabica coffee, feeding on the seeds and reducing their weight and quality. It is spread by flight, wind, or plant material. It can be controlled by using traps, insecticides, biological agents (such as parasitic wasps), pruning and weeding, and harvesting and processing the berries promptly.
- Nematodes: These are microscopic worms that live in the soil and feed on the roots of both Robusta and Arabica coffee, causing stunting, wilting, and reduced yield. They are spread by soil movement or plant material. They can be controlled by using resistant varieties, applying nematicides or organic amendments (such as manure or compost), practicing crop rotation or intercropping with non-host plants (such as marigold or sesame), and improving soil drainage.
How to plant, care, and harvest coffee
The following are some general steps on how to plant, care, and harvest coffee in Uganda:
- Land preparation: The land should be cleared of weeds, rocks, stumps, and other obstacles. The soil should be tested for pH, fertility, texture, drainage, etc. The land should be plowed or dug to loosen the soil and improve aeration. The land should be leveled to prevent erosion and waterlogging. The land should be marked for planting rows and holes according to the spacing of the chosen variety.
- Seedling selection: The seedlings should be obtained from reputable nurseries that produce healthy and certified seedlings of the desired variety. The seedlings should be inspected for signs of pests or diseases before purchase. The seedlings should be transported carefully to avoid damage or stress. The seedlings should be kept in a shaded and moist place until planting.
- Planting: The planting should be done during the rainy season to ensure adequate moisture for root establishment. The planting holes should be dug about 30 cm deep and 30 cm wide. The planting holes should be filled with a mixture of topsoil and organic fertilizer (such as manure or compost). The seedlings should be removed from their sleeves or bags carefully without disturbing the root ball. The seedlings should be planted in the center of the holes at the same depth as they were in the nursery. The soil around the seedlings should be firmed gently to eliminate air pockets. The seedlings should be watered immediately after planting.
- Care: The care of the coffee plants involves several activities such as watering,
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