Grade Specifications
The Robusta FAQ grade is a Uganda Coffee Development Authority (UCDA) certified export grade for Ugandan Robusta coffee. It commands specific quality parameters that buyers should understand before sourcing.
Screen Size
Defect Tolerance
Price Range
UCDA Code
Cupping Profile & Flavor
Robusta FAQ cups with the following profile when roasted to medium (Agtron 55-65):
Flavor: Earthy, full-bodied, with woody and cocoa notes
Body: Very full
Acidity: Very low
Overall: Baseline Uganda Robusta meeting minimum export standard
Who Buys This Grade
Commodity buyers and instant coffee production are the primary buyers of Robusta FAQ coffee. This grade is well-suited for Instant coffee and bulk blending.
Brewing Recommendation
Best results with Instant coffee and bulk blending. The Very full body and Very low acidity of Robusta FAQ make it particularly suitable for this preparation method.
How to Source Robusta FAQ
When sourcing Robusta FAQ from Uganda:
- Request the UCDA certificate confirming grade UCDA-RO-FAQ
- Ask for a pre-shipment sample for cupping verification
- Verify screen size compliance (Screen 12+) in the supplier contract
- Check moisture content (should be 10-12.5% for Uganda exports)
- Ensure EUDR due diligence documentation is complete
For complete sourcing guidance, see our Buyer's Guide.
Source Uganda Robusta FAQ Coffee
Looking to buy Robusta FAQ? Our Buyer's Guide covers export documentation, quality verification, and trusted supplier directories.
Read the Buyer's GuideFrequently Asked Questions
What does Robusta FAQ mean in Uganda coffee grading?
Robusta FAQ designates a specific UCDA quality grade. It requires beans to pass through screen 12+ with maximum 23 defects per 300g.
How much does Robusta FAQ cost?
As of 2026, Robusta FAQ typically trades at $1.60-$2.20/kg FOB Mombasa, subject to daily UCDA market rates. Check Uganda Coffee Prices for live rates.
Is Robusta FAQ specialty grade?
Robusta FAQ meets UCDA export standards. As a Robusta grade, it is prized for espresso blending due to its body and crema production.