Can coffee become northern Uganda’s next green gold?

MonitorAug 7, 2026Read original

Under the sweltering midday sun at Ngetta Zonal Agricultural Research and Development Institute (Ngetta ZARDI) in Lira, rows of healthy coffee seedlings stand in neat lines inside a demonstration garden — an unusual sight in a region whose agricultural identity has traditionally been defined by cotton, tobacco, simsim, sunflower and soybeans. Researchers moving between demonstration plots, inspecting young coffee trees and explaining the science behind improved varieties that could determine whether northern Uganda becomes part of the country’s next coffee frontier.

The message from the scientists during the first edition of the Seeds of Gold Farm Clinic is increasingly confident: coffee can grow here. But confidence alone will not be enough. The bigger question is whether farmers can be convinced to invest in a crop that takes years to mature, requires vigilant management and must survive a changing climate. For decades, coffee production in Uganda has been associated with Buganda, Bugisu, the Rwenzori ranges and the highlands of south-western Uganda. Northern Uganda rarely featured in national coffee conversations.

That perception, however, is beginning to change. At Ngetta ZARDI, researchers believe the region has the potential to contribute to Uganda’s ambitious goal of producing 20 million bags of coffee annually. The journey, they say, will depend on science, quality planting materials and farmers willing to challenge old assumptions.

Angela Kyobutungi, a technician at Ngetta ZARDI, says years of research have changed the understanding of where coffee can be grown. “Coffee growing in this region is very viable,” she says. The confidence is built around improved Robusta clonal varieties, commonly known as the KR series, which researchers say are better suited to northern Uganda’s conditions. “They cannot easily succumb to coffee wilt disease and they can withstand the dry conditions in our region. A farmer growing these varieties will not go wrong,” Kyobutungi explains.

The introduction of disease-resistant coffee varieties has been one of Uganda’s biggest agricultural interventions following the coffee wilt disease outbreak that devastated Robusta plantations in the late 1990s and early 2000s. The disease destroyed millions of trees and forced researchers to search for stronger varieties. For farmers in northern Uganda, however, the challenge has not only been about disease resistance. It has also been about perception. Many farmers grew up believing coffee belonged to other parts of the country. “People thought coffee was only for central Uganda and western Uganda. But through demonstrations, they are beginning to see that it can actually perform well here,” Kyobutungi says.

The push to expand coffee production into new areas is driven by economics. Uganda remains one of Africa’s leading coffee producers and coffee continues to be the country’s biggest agricultural export earner. Yet the crop occupies a relatively small portion of the agricultural land compared with food crops such as maize. This contrast explains why policymakers see coffee as a strategic commodity. Coffee may require patience before producing returns, but once established, a plantation can provide income for many years.

For northern Uganda, where farmers have traditionally depended heavily on seasonal crops, that long-term income potential is attractive. Dr Alfred Kumakech, Director of Research at Ngetta ZARDI, says one of the region’s biggest agricultural weaknesses has been the lack of dependable perennial cash crops. “You plant soybean, wait for three months, harvest and sell everything. Then you wait for another season,” he says. The cycle leaves many households with long periods without reliable income. Coffee, he argues, offers a different model.

“Cocoa and coffee are initiatives that can transform livelihoods because once they are planted, farmers mainly devote their resources to managing them while earning income continuously,” he says. For rural families, that stability can mean better education opportunities for children, improved housing and more predictable household planning.

The interest in coffee is spreading beyond traditional growing areas. Robinah Nassozi, a teacher from Luweero District, has spent years growing maize on her two-acre farm as a supplementary source of income. However, managing seasonal crops while working full-time has proved challenging. “When the maize is ready for harvesting, I am usually at school. It becomes difficult to supervise the work, and casual labourers are not always reliable,” she says. That experience has made her consider longer-term investments.

Nassozi has acquired land in Lango and is exploring agricultural options, including coffee. Although she comes from a coffee-growing family, she says farming has changed significantly and modern growers need updated knowledge. “A lot has changed and I need up-to-date information on sustainable coffee farming, as well as sources for good coffee seedlings,” she says. Her concerns reflect those of many potential coffee farmers — enthusiasm exists, but access to knowledge, quality seedlings and extension support will determine success.

While researchers are optimistic about coffee’s future in northern Uganda, they acknowledge that climate remains the greatest challenge. The region experiences prolonged dry spells, and changing weather patterns are making traditional farming calendars increasingly unreliable. Scientists warn that rising temperatures and unpredictable rainfall will test agricultural systems across Uganda. For coffee growers, adaptation will be essential. At Ngetta ZARDI, researchers recommend climate-smart practices including mulching, agroforestry, soil fertility management and proper water conservation.

“When you mulch properly, the long dry season will not affect your crop,” Kyobutungi says. However, she cautions farmers to apply mulch carefully because poor management can attract termites. Researchers are also experimenting with hydrogels, water-absorbing materials, placed during planting that store moisture and release it gradually during dry periods. The technology is still being evaluated, but scientists believe it could help improve coffee survival in areas affected by irregular rainfall. Site selection will also determine success. Farmers are advised to avoid poorly drained soils and unnecessary clearing of natural forests. Researchers warn that clearing forests may expose soils to diseases such as root rot, which can destroy coffee gardens.

The coffee expansion drive also fits into a broader policy conversation about northern Uganda’s agricultural future. For years, leaders and agricultural experts have argued that the region needs stronger perennial enterprises to complement seasonal crops. Government officials have increasingly promoted crops that can provide households with sustained income rather than relying entirely on annual harvests. Researchers at Ngetta ZARDI believe coffee has potential, but they caution against rushing farmers into production without evidence.

Dr Kumakech says the institute is conducting adaptive trials to identify areas where coffee can genuinely perform well. “We are not going for blanket promotion. There are areas that can support coffee very well, while others may struggle. We want guided promotion,” he says. The institute is strengthening its ability to provide quality planting materials through mother gardens, nurseries and greenhouse facilities. This, researchers say, will help address one of agriculture’s persistent problems — farmers planting poor-quality seedlings that limit productivity from the beginning.

Coffee is not the only perennial crop being studied at Ngetta ZARDI. Researchers are also evaluating cocoa, cashew nuts, macadamia and Hass avocado as possible enterprises suited to different ecological zones. The objective is not simply to introduce new crops but to match each crop with the environment where it has the best chance of success. As climate change reshapes agriculture, scientists believe diversification will become increasingly important.

Coffee may not replace northern Uganda’s traditional crops overnight. Nor should it. But evidence emerging from Ngetta ZARDI suggests the region can no longer be considered unsuitable for one of Uganda’s most valuable agricultural exports. The future of coffee in northern Uganda will depend on more than improved seedlings. Farmers will need reliable extension services, access to quality planting materials, climate-smart practices and patience. At Cthousands of young coffee seedlings wait for the next planting season.