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An e-publication of Uganda Coffee Federation V O L 1 | I S S U E 3 | S E P T E M B E R - O C T O B E R 2 0 1 7

INTERNATIONAL COFFEE DAY 2017 HELD

The International Coffee Day 2017 was held on 5th October 2017 at the Consortium

for enhancing University Responsiveness to Agribusiness Development Limited (CURAD) under the theme “Promoting youth development in the coffee industry through cooperatives, value addition and innovations”

The Managing Director of UCDA called upon stakeholders to team up with UCDA to support it to achieve the 20Million bags of coffee, add value and drink Ugandan coffee so as to make the Ugandan economy more vibrant.

Hon. Gerald Ssendaula, the

Chairman of CURAD castigated the malpractices starting from the propagation through post-harvest handling and processing; and called upon Government to fast track the enactment of the Coffee Law. He said, “Some farmers are picking green coffee beans, which is dried on the bare ground, thereby undermining the quality of our coffee; and because we don’t have a Coffee Law, you cannot arrest and charge them which is so frustrating.”

The Keynote speaker, Mr. Timothy Agaba of Uganda Cooperative Alliance, called upon farmers to embrace Cooperatives because they are the best models since

they maximize benefits to all Members. He emphasized that the Coffee industry is one of the sectors that provide a variety of options and opportunities for youth development.

The Coffee day was punctuated by Prize Giving Ceremony that included the winners of the 2017 Uganda Coffee Football Tournament, the Women Sports Competitions, the 4th CURAD Innovation Challenge Gala, and Barista Latte Art Competition 2017. It also included e d u ta i n m e n t /e n t e r ta i n m e n t sessions from youths, exhibitions and networking.

Next Coffee Day will be held on Thursday 4th October 2018.

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YOUTHS, COFFEE AND FUN AT COFFEE FOOTBALL TOURNAMENT AND SPORTS 2017

30th September and 1st October were once again very special and exciting

days for the Coffee Fraternity as 15 Teams set out to compete for the 2017 Tournament Cup and a BULL. This was the most competitive tournament among the 4 tournaments that the Coffee fraternity has been playing since 2014 as most of the games ended in penalties. Teams that entered the 2017 Tournament included: CECOFA, Coffee World, ETG, GLADfarm, Ibero, Kawacom, Kibinge, Kyagalanyi, LD Commodities,

NACORI, Touton, Spedag Interfreight, UCDA, Starcafé and Ugacof. The quarter finals were played by: CECOFA, ETG, Kibinge, Kyagalanyi, Spedag Interfreight, Starcafé and UCDA and by the final whistle, it was UGACOF again having beaten Starcafé on a penalty shootout of 5 to 4. CECOFA came 3rd followed by UCDA. The Tournament Top Scorer was Hassan Ali from CECOFA with a total of 8goals. This year marked the beginning of the Women Sports that included 100 Metre Race, the Sack Race and the Balloon Race. The 100

Metre race was won by Ms. Berna Namulondo from NACORI, followed by Ms. Hadijja Namusisi from Ugacof and Ms. Nantambi from Kibinge.The Sack Race was won by Ms. Agatha Kyomukama from Ugacof, followed by Ms. Berna Namulondo of NACORI and Ms. Nanyondo of Kibinge Coffee. The Balloon Race was won by Ms. Nantambi and Nanyondo from Kibinge followed Ms. Ayebale and Barbara from Spedag Interfreight.The 2018 Uganda Coffee Football Tournament will be held on 29th and 30th September 2018

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THE COFFEE COMMUNICATION AND DOMESTIC COFFEE CONSUMPTION COMMUNICATION

STRATEGIES LAUNCHED.

Following the approval of the National Coffee Policy in 2013, a National Coffee Strategy (NCS)

2015/16-2019/20 was developed to operationalize the Policy. In order to operationalize the NCS, a Communication Strategy was developed to guide the information dissemination and sharing among stakeholders. The Communication Strategy will ensure visibility of Uganda’s coffee, promote its image and develop synergy among key implementing partners so as to maximize effectiveness and coordination within the sector. The Strategy clearly defines the roles and responsibilities of different stakeholders. It will also facilitate

the creation of the Roadmap of how information on the sector will be shared and communicated; as well as the channels of communication. Similarly, a Domestic Coffee Consumption Communication Strategy was also developed with the aim of promoting domestic coffee consumption by disseminating information on the positive attributes of drinking coffee in available forums like talk shows, trade shows and social media. It is envisioned to target mainly the youths who are the best game changers, link up with coffee vending outlets, and build capacity of industry players such as the Baristas. This Strategy will require

all Stakeholders to mobilize and sensitize people to drink Uganda Coffee, as well as encourage farmers to develop a culture of drinking some of the coffee they produce so that they appreciate the good quality coffee that will enhance their adoption of good harvest and post-harvest handling practices. These two Strategies were launched on 22nd September 2017 at Protea hotel Kampala, an event that was organised by UCDA, MAAIF and USAID Feed the Future and attended by various Stakeholders along the Coffee Value Chain.

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HOW COLD-BREW COFFEE BECAME THE HOT NEW THINGThis summer, cutting-edge coffee has been all about cold-brew, a centuries-old brew method that offers coffee geeks fresh nuances in flavour. And it is one that you can easily try at home. But why is it getting baristas so excited?For starters, Cold brew and iced coffee are totally different and the difference comes in the way both coffees are prepared. Iced coffee is coffee cooled down after being prepared hot, then added to ice with any other additives. On the other hand, cold brewing is a method that seeps coffee grinds in water for 12–36 hours to extract flavors and caffeine without heat. Heat releases acids and since cold brew doesn’t use heat, it doesn’t release those acids that create bitterness. This produces a tastier result.According to the New York Times, coffee sales used to lag in summer but cold brew now drives a surge in demand during warmer months and is attracting an entirely new audience for coffee; the millennials, many of whom are making it their drink of choice.Cold brew is noticeably a different

product. Hot water brings out the acids in coffee, a characteristic that professional tasters call “brightness.” Cold water doesn’t, but still gets the full range of mouthfeel and sweetness. According to critics of cold brew’s selling point — its absence of acidity — is a flaw. The best coffees in the world, the ones grown at high altitudes, command higher prices specifically because of their complex acidity: Brightness is a virtue. Why give up one of the defining characteristics of a great coffee?Cold brew has been cited as one of the 5 Coffee Industry Trends for 2017, Cold brew coffee has exploded in popularity over the last several years, and 2017 should be no different. Cold brew sales jumped up 580% between 2011 and 2016, according to a leading global marketing intelligence Agency Report, the Mintel report.Preparation of Cold Brew Coffee• Grind your beans at a medium

coarse consistency;• Add the water and ground

coffee beans to a jar or other glass storage container (Ratio ranges 1:4 to about 1:8). Then, leave it on your counter or place in the fridge to steep for 12-15 hours.

• When brewed, strain into a large bowl through a sieve to remove the larger grounds. Discard these (ideally into compost), and then, tucking either your muslin or a few sheets of paper towel into the cleaned sieve, or use a coffee filter to strain back into the jar.

• Pour the strained cold brew concentrate back into a clean jar and store in the refrigerator.

• To serve, pour the cold brew

Published by:Uganda Coffee Federation2nd Floor, Coffee HousePlot 35, Jinja RoadTel: 0414-343692 / 77

Email: ucf@ugandacoffeetrade.comwww.ugandacoffeefederation.org

CHRISTMAS DAY: MONDAY 25TH DECEMBER

16th African Fine Coffees Conference & Exhibition: 14th – 16th February 2018 - Kampala

World Barista Championship (WBC): 19 – 21 June 2018 Amsterdam

Global Specialty Coffee Expo: 19th - 22nd April 2018 Washington State Convention Center in Seattle, USA.

PINBOARD!!!!

concentrate over ice, with water or with your favorite milk or creamer.

• The wonderful thing about this stuff is that, if stored properly, it will stay good for a month or so due to the brew’s low acidity.

So next time you think about Coffee Options, Consider COLD BREWED COFFEE!!!!!