Regional Flavor Profiling of Ugandan Coffee: Sensory Characterization Across Agroecological Zones

Coffee is the leading commodity export for Uganda and accounts for over 22% of Uganda's foreign earnings, yet origin competitiveness remains underexplored. In this study, we carried out coffee characterization through flavor profiling to enhance the competitiveness and foster the marketing potential of Ugandan coffee. In this comprehensive profiling study, we collected sensory data for 7 years over the expansive coffee‐growing regions of Uganda. We analyzed the sensory attributes of these coffees, and here, the potential to regionally profile Ugandan coffees is presented. Based on these results, we propose seven regional flavor profiles for Ugandan Robusta Coffee and four for Arabica Coffee. These profiles, formed from the sensory descriptors of coffee, can be utilized to not only understand the distinct regionality of Ugandan coffee but also leverage and enhance the competitiveness of Uganda's coffee in the international market.