Arabica
KP423
Also known as: KP423 (Uganda)
KP423 is an Arabica variety selected in Uganda . It is one of several varieties developed for Uganda n coffee growing conditions and contributes to the country's coffee production , particularly in the Mount Elgon region.
Key Takeaways
- KP423 is an Arabica variety selected in Uganda.
- KP423 is grown in the highland areas around Mount Elgon.
KP423 is an Arabica variety selected in Uganda . It is one of several varieties developed for Uganda n coffee growing conditions and contributes to the country's coffee production , particularly in the Mount Elgon region.
KP423 is an Arabica variety selected in Uganda. It is one of several varieties developed for Ugandan coffee growing conditions and contributes to the country's coffee production, particularly in the Mount Elgon region.
Origin
Selected in Uganda.
History
KP423 was selected in Uganda as part of the country's coffee breeding program. It is one of several varieties developed for Ugandan conditions, particularly for the highland areas around Mount Elgon. KP423 is grown alongside SL28, SL14, and other varieties in Uganda.
Discovery
Selected in Uganda.
Genetics and Lineage
KP423 is an Arabica selection from Ugandan populations.
Parent Varieties
Hybrid Status: Not a hybrid. KP423 is a selection.
Growth Characteristics
KP423 is a tall tree, typical of East African selections.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate.
Disease Resistance: Moderate. Susceptible to coffee leaf rust.
Climate and Growing Conditions
Thrives in Ugandan highland conditions at elevations of 1,300 to 1,800 meters.
Climate Preferences: Tropical highland climate.
Rainfall: 1,200 to 1,800mm annually.
Elevation Range: 1,300-1,800 meters
Processing Compatibility
Compatible with all processing methods. Washed processing is common in Uganda, as is natural (dry) processing.
Roasting Behavior
KP423 beans are medium to dense and roast evenly.
Cup Profile
KP423 produces a good-quality cup with bright acidity and notes of citrus, berry, and chocolate, characteristic of Ugandan coffee.
Professional Cupping Notes
KP423 lots typically score 83 to 86 points in SCA cupping.
Common Defects
- •Susceptible to coffee leaf rust
Brewing Recommendations
Works well as pour over and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •KP423 is an Arabica variety selected in Uganda.
- •KP423 is grown in the highland areas around Mount Elgon.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Uganda Coffee Development Authority
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaBatian
Batian was developed to combine disease resistance with the cup quality of SL28. Well-grown Batian produces a bright, juicy cup with notes of blackcurrant,...
ArabicaSL14
SL14 produces a good-quality cup with bright acidity, medium body, and notes of citrus, berry, and chocolate. The cup is similar to other Kenyan SL varieties...
ArabicaSL28
SL28 is renowned for its intensely fruity, juicy, and complex cup profile. It has bright, wine-like acidity, a juicy body, and distinctive notes of blackcurrant, blackberry, tomato, and sometimes citrus. The cup is bold, complex, and unmistakably Kenyan.
ArabicaSL34
SL34 has a rich, complex cup with a heavier body and darker fruit notes than SL28. It has bright acidity, a full, syrupy body, and notes of blackcurrant, plum, dark cherry, and chocolate. The cup is complex, rich, and less overtly fruity than SL28.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
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Keith E. Lyons
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Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Uganda Coffee Development Authority
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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lyonsdenpublishers@gmail.comIntelligent Recommendations
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Ugandan Arabica is known for its wine-like acidity, medium-to-full body, and notes of stone fruit, chocolate, and citrus. Mount Elgon coffees display complex, juicy fruit character. Rwenzori coffees are bright and floral. Ugandan Robusta is full-bodied, chocolatey, and smooth, prized for espresso blends.
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Ugandan Arabica is known for its wine-like acidity, medium-to-full body, and notes of stone fruit, chocolate, and citrus. Mount Elgon coffees display complex, juicy fruit character. Rwenzori coffees are bright and floral. Ugandan Robusta is full-bodied, chocolatey, and smooth, prized for espresso blends.
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SL14
SL14 produces a good-quality cup with bright acidity, medium body, and notes of citrus, berry, and chocolate. The cup is similar to other Kenyan SL varieties...
N39
N39 produces a good-quality cup with bright acidity and notes of citrus and berry, characteristic of East African coffee.
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K7 produces a clean, balanced cup with bright acidity, medium body, and notes of citrus, berry, and chocolate. The cup is good but generally considered...
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
Recommended Encyclopedia Entries
Reference definitions that complement this page.
Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Arabica Vs Robusta
Coffea Arabica and Coffea Canephora (Robusta) are the two dominant botanical species of coffee cultivated globally. Arabica is a tetraploid species with 44 chromosomes grown at high altitudes, producing nuanced sugars, delicate fruit acids, and low caffeine. Robusta is a diploid species with 22 chromosomes that contains nearly double the caffeine, double the chlorogenic acids, and exceptional espresso crema density.
Sl34 Coffee Variety
SL34 is a Kenyan selection from Kabete, often confused with SL28 but descended from a different Bourbon lineage. It thrives at slightly lower altitudes and produces a fuller-bodied cup than SL28, with the same signature Kenyan blackcurrant acidity but a heavier, more syrupy mouthfeel.
Batian Coffee Variety
Batian is a modern Kenyan release from the Coffee Research Institute, bred for disease resistance while preserving the cup quality of SL28 and SL34. Named after Mount Kenya's peak, it delivers bright acidity and blackcurrant notes at altitudes above 1,700 meters.