Uganda, situated in the Great Lakes region of central Africa at the headwaters of the Nile, is the original home of coffea canephora, or robusta. The main part of Uganda coffee production continues to be dry-processed robusta used in instant coffees and as cheap fillers in blends. Uganda also produces excellent wet-processed arabicas, however, virtually all grown by villagers on small plots.
Coffee marketed as Wugar is grown on mountains bordering Zaire along Uganda's western border. More admired is Bugisu or Bugishu, from the western slopes of Mt. Elgon on the Kenya border. Bugisu is another typically winy, fruit-toned African coffee, usually a rougher version of Kenya.

Most Tanzania arabicas are grown on the slopes of Mt. Kilimanjaro and Mt. Meru, near the Kenyan border. Smaller amounts of arabica are grown much farther south, between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya. In all cases, the highest grade is AA, followed by A and B. Owing to tradition, most Tanzania coffee sold in the United States is peaberry, a grade made up entirely of coffee from fruit that produces a single, rounded bean rather than twin flat-sided beans.
Most Tanzania coffees share the characteristically sharp, winy acidity typical of Africa and Arabia coffees. They tend to be medium- to full-bodied and fairly rich in flavor. Other Tanzania coffees from the Kilimanjaro region may exhibit soft, floral profiles reminiscent of similar washed Ethiopia coffees.