Zombo Uganda

The project is based at the Jukia microstation near Nebbi in Uganda, situated within a tropical savannah climate that experiences approximately 180 mm of rainfall per month, 75% humidity, and an average temperature of 25°C during the critical phase of the target season from September to October. Safety concerns are notable due to terrorism associated with the nearby DRC border and a recent outbreak of the Marburg virus in Rwanda, which requires careful navigation and monitoring when sourcing materials locally; however, no significant threats from theft or wildlife are expected for the installation.

The primary goal is to establish a solar dryer station capable of handling at least 9 tons of dry coffee beans during the active season, which runs from September to December. This installation will work alongside conventional drying methods, allowing for more efficient processing and higher capacity to accommodate future growth of the coffee production company. The complete drying process for a batch of beans is estimated to take between three weeks to one month, and the aim is to maximize both the drying speed and capacity for optimal output.

Zombo Coffee, the partner organization, collaborates with 15 microstations, each comprising between 50 and 500 farmers, to facilitate the transformation of fresh coffee cherries into dried coffee beans for export. The majority of their product is sold internationally, particularly to Japan, with only about 3% roasted and sold locally in Uganda. Zombo Coffee actively supports these microstations by pre-financing their operations annually, ensuring that farmers receive a guaranteed price of at least $0.60 per kilogram, even if global prices fall. Additionally, they conduct workshops at the end of each season to evaluate successes and challenges while planning for the next harvest.

By 2025-2026, Zombo Coffee aims to transition to organic farming practices. Key contacts for the project include founder Andy Carlton and production director Aggrey Chombe, who play vital roles in guiding and advising the microstations throughout the coffee production process, ensuring quality and sustainability.