The Ultimate Guide To African Coffee
On the topic of African Coffee Kenya and Ethiopia have long been recognised as speciality coffee powerhouses by experts. Well, we're excited now that other African countries are being recognised!
Emerging players such as Rwanda and Tanzania provide high-quality African coffee that can compete with the old guard.
Continue reading to learn about the African coffee business and six of its largest producers. We'll discuss growth locations and flavour characteristics. As a bonus, we'll recommend several fantastic African coffees for you to sample.
The 6 countries growing quality African Coffee:
Coffee is grown in several African countries, notably in East Africa. However, only a few nations export premium Arabica coffee beans to the Western market. Here are six African coffee locations you should be familiar with. From the well-established coffee areas of Ethiopia and Kenya to emerging producers such as Rwanda and the Democratic Republic of the Congo.
Coffee is currently cultivated all over the world, but Ethiopia is believed to be its birthplace. Additionally, it is Africa's largest coffee grower. Ethiopian coffee grows wild since the atmosphere is so ideal for the crop, with over a thousand distinct varieties existing in the nation. Ethiopia, maybe not surprisingly, is one of the few African countries that consume coffee on a daily basis. Only roughly half of the harvest is destined for export.
Coffee is grown all throughout the nation. However, the high-elevation southern areas are the most well-known on a global scale. Among these is the province of Sidamo, where the town of Yirgacheffe produces world-renowned coffee. Guji and Harrar are two more popular origins.
Our top pick would have to be what is thought to be the original coffee; The Ethiopian Yirgacheffe Coffee. Click here to read the story about the first-ever coffee & how it was discovered.
Kenya does not produce as much coffee as Ethiopia and does not have as long a history. Kenya AA beans, on the other hand, are known over the world for their high quality. This is not by luck. The government has substantially invested in research and coffee manufacturing to earn this reputation.
The Coffee Auction is a distinctive feature of the Kenyan coffee economy. This is a weekly auction sponsored by the government in which roasters and green coffee sellers bid on the beans. The auction is regarded as the most transparent selling procedure. It assists farmers in obtaining greater prices for quality beans.
The most valuable Kenyan coffees are SL-28 and SL-34, so named after Scott Labs, which created them. The beans are classified by size, with Kenyan AA coffee being the biggest and most valuable.
The majority of Kenyan coffee is cultivated by small-scale growers and cooperatives. The high plateaus surrounding Mount Kenya are Kenya's most important coffee districts. The coffee is well-known for its full-bodied flavour and sparkling acidity. The flavours are rich and subtle, with luscious fruits like blackcurrant and citrus.
Our top pick would have to be the famous Kenyan Peaberry Coffee. We just can get enough of its sweet, chocolaty flavours.
We've all heard about Uganda coffee. Beans from this region can be purchased in shops and cafés all around the world. When you consider the country's coffee exports, this is hardly unexpected.
Uganda produces 290,000 metric tonnes of coffee per year, ranking it fifteenth in the world and second in Africa behind Ethiopia. To put it another way, that's about 5 million 60-kilo bags - little surprise it's the country's most profitable export. But what makes it so popular? Give our Ugandan Robusta SC18 Coffee a try & find out!
4. Democratic Republic of Congo
Decades of violence and social turmoil have taken their toll on the Democratic Republic of the Congo's coffee sector. As a result, creating and maintaining facilities like roads, clean water, and power is a never-ending task. Furthermore, hefty export duties resulted in a large amount of DRC coffee being smuggled out and marketed under a different label.
Despite these challenges, the DRC produces some high-quality coffee. Primarily the Red Bourbon type cultivated high in the Kivu Mountains. According to Kamabale Kisumba Kamungele, head of the African Fine Coffee Association's Congolese Chapter:
"When the coffee is properly cultivated and processed with really good care, it has been shown that it is of a really good quality."
Assistance from development organisations and the Specialty Coffee Association has recently helped to boost the business. The best DRC coffee has a substantial body and a creamy texture. Expect berries, stone fruits, brown spices, and underlying undertones of acidic citrus. The Congo Kivu coffee is rich and has a powerful flavour profile.
Rwanda's coffee bean sector suffered greatly during the 1990s. This was when the country was thrown into disarray by the Rwandan Genocide. Nonetheless, it has returned to prominence in the last two decades as a result of the adoption of a National Coffee Strategy. Rwanda is currently one of the top 30 coffee-growing countries in the world, ranking ninth in Africa. Still, its future is uncertain as young people seek more steady jobs.
Production, like the rest of the area, is mostly from tiny farms at high elevations. All of them grow Arabica coffee of the Bourbon kind. The majority of Rwandan beans are wet-processed at communal washing stations. Some of which have become world-renowned for the high quality of their products.
Rwandan coffee is recognised for its smooth texture and thick body, which is sometimes characterised as buttery.
Juicy berries, floral, lemon or orange citrus, white chocolate, almonds, caramel, and spices. These are the flavours this African coffee offers. The sharp acidity of the greatest Rwandan coffees makes them a good match for high-end Kenya AA coffee.
Coffee is Tanzania's main export product. With Arabica beans accounting for 70% of the harvest it is gaining popularity in the speciality coffee bean market. Japan is the largest importer of Tanzanian coffee, followed by the United States. The majority of Tanzanian coffee sold to the United States is Tanzanian peaberry coffee, which is thought to be sweeter and more flavorful.
Coffee production is distributed throughout the country, with nine primary growing regions. Compared to other African countries, coffee in Tanzania differs greatly. This is due to changes in elevation, climate, production, and processing.
Small farmers cultivate the majority of the coffee, which is shaded by banana trees. Some of the greatest coffees in the world may be found in the foothills around Mt. Kilimanjaro, the most well-known of which are Moshi, Kilimanjaro, and Arusha. They are all classified as Strictly High Grown.
Tanzanian coffee is recognised for its strong flavours and acidity. The fruity and fragrant taste of Kilimanjaro's high-quality coffee beans can be compared to the greatest Ethiopian coffees. Notes of kiwi, luscious cherries and sweet chocolate can be detected, with deeper roasts producing a spicier flavour.
When trying out the flavours Tanzanian coffee has to offer we suggest the flavour packed Tanzanian AA Coffee.
African coffee is among the world's best. Though they are all noted for their fruity flavours and winy acidity, each nation has its own set of advantages. This is due to variances in production, processing, and environment.
Use this guide to select your favourite African-producing location, or treat yourself to a continental coffee feast and taste them all! African Coffee is some of the best there is out there & there's plenty to try.