Why is African coffee so good?

African coffee is made all over the world and is in great demand due to its richness, unique flavor notes and the skilled farmers who take care of the crop. Experts have long recognized Kenya and Ethiopia as specialty coffee powerhouses. Now other African nations are coming into their own. Many African nations grow coffee, particularly in East Africa.

But only a few countries export high-quality Arabica coffee beans to the western market. Here are six African coffee regions you should know. From the well-established coffee regions of Ethiopia and Kenya, to emerging producers such as Burundi and the Democratic Republic of the Congo. Coffee is now grown all over the world, but Ethiopia is considered its homeland.

In addition, it is the largest coffee producer in Africa. The environment is so suitable for cultivation that Ethiopian coffee grows wild, with more than a thousand different varieties present in the country. Perhaps not a coincidence, Ethiopia is one of the few African nations that consume coffee regularly. Only about 50% of the harvest goes to export.

You will rarely find high-end Ethiopian coffee given a dark roast, as this can mask subtle and complex flavors. Ethiopian yirgacheffe coffee Volcanica To try an Ethiopian yirgacheffe coffee, buy a bag of these organic and fair trade beans from Volcanica Coffee. These light to medium roasted coffee beans are wet processed to produce an exotic and bright coffee with notes of lemon, blueberry and blackberry. Kenya does not grow as much coffee as Ethiopia nor does it have such a long history.

However, AA beans from Kenya are recognized worldwide for their quality. This did not happen by chance; the country has invested heavily in coffee research and production to achieve this reputation. The unique aspect of Kenya's coffee system is the coffee auction. This is a government-run weekly auction where roasters and distributors of green coffee bid on the beans.

The auction is considered the most transparent method of sale and helps farmers obtain higher prices for better beans (. The most prized Kenyan coffee beans are SL-28 and SL-34, so named because Scott Labs developed them. The beans are classified by size, with Kenya's AA coffee being the largest and most valued. Most of Kenya's coffee is grown by small producers and cooperatives.

The largest coffee growing regions in Kenya are the high plateaus around Mount Kenya. Coffee is known for having a lot of body and bright acidity. The flavors are complex and delicate, with juicy fruits such as blackcurrant and citrus fruits and a spicy, vinous character. Peet's has years of experience with Kenya's auction system, which gives them an edge in buying the best grains.

They bid only on the most select lots, ensuring you get the cream of the crop with this single-origin offering. It is a medium-dark roasted coffee with a bright character, full body and notes of citrus, caramel and blackcurrant flavor. Decades of war and civil unrest have affected the coffee industry in the Democratic Republic of Congo. Therefore, establishing and maintaining infrastructure such as roads, clean water and electricity is an ongoing challenge.

On top of that, high export taxes led to many coffees in the DRC being smuggled out and sold under a different name (. The flavors are varied, including juicy berries, flowers, lemon or orange citrus, white chocolate, nuts, caramel and spices. The bright acidity of the best Rwandan coffees leads them to be compared favorably with high-end Kenyan AA coffee. Tanzanian coffee is known for its bold flavors and acidity.

Kilimanjaro's high-growing African coffee beans resembled some of the best Ethiopian coffees in their fruity and floral character. You can taste notes of kiwi, juicy berries and sweet chocolate, with darker toasts that produce a spicier character. Roasted between 5,000 and 6,000 feet, Tanzanian Peaberry has a wonderful blend of notes of lemon, peach and black tea. The acidity is quite remarkable, since it is a light roasted coffee.

The production of Peaberry coffee was imported into Tanzania in the 19th century and has not stopped since then. This coffee offered by Screen 18 is known for having wine-like qualities. It is grown above 6,600 feet, so you have plenty of time to absorb all the nutrients from the soil before going through the grueling process of reaching your cup. Kenyan coffee is well known and appreciated, both in Europe and in the US.

UU. The beans produce a sharp and fruity acidity, combined with a full body and a rich fragrance. Coffee is grown in the foothills of Mount Kenya, often by small farmers. Kenyan producers place emphasis on quality, and as a result, processing and drying procedures are carefully controlled and monitored.

Kenya has its own unique rating system. The Kenyan AA is the largest bean in a 10-size grading system, and AA+ means that it is farm-grown. Much of Africa is in the “grain belt”, which has the perfect growing conditions for coffee. Coffee production is found along the Great Lakes of Africa, where fertile soil, cold climate and numerous highlands make it ideal for growing arabica coffee species.

Everyone loves coffee from Colombia, Central America or Indonesia. But true coffee connoisseurs have to do with African coffee. African coffee is known all over the world as one of the most distinctive coffee regions with unique flavors. African coffees have vivid notes of floral, fruity and berry flavors.

It is characterized by the typical bright acidity and the wine flavor profile. It is a region where you can find the fruitiest coffees. Common flavors are citrus, bergamot, berry or jasmine. Ethiopia and Kenya are the largest and most established African coffee origins.

We'll talk about what makes them special and what to expect from your cup. This African coffee has its own classification system. The highest grade “AA” beans are large and contain the most oils, providing the richest coffee experience. Kenya's AA coffee is considered one of the best coffees in the world.

The interesting African coffee doesn't stop there. Smaller countries with a relatively short history of coffee also manage to produce some impressive flavors. This African coffee focuses on the variety of bourbon grown in this mountainous terrain. While the civil war in the 1990s devastated the coffee industry in Burundi, it managed to recover and receives consistently high scores from specialty coffee qualifiers.

This African coffee has a clean taste, flavors of sweet berries and figs wrapped in juicy sourness. This light roast shows the fruity flavors of Burundi coffee, with notes of melon, cherry and vinous finish. This African coffee has dynamic flavors, fragrant aroma and smooth mouthfeel. It's perfect for someone who loves Kenyan coffee and would like to try something new.

The freshness of the beans is guaranteed by roasting them to perfection in New York City. In the past, Uganda was mostly known for producing Robusta coffee beans. Now, however, it is also starting to make a name for itself with high quality Arabica coffee. Some farms are located at an altitude of 7500 feet.

Conditions are colder and produce more complex coffees. This African coffee is rich, with cherry, nutty and chocolate flavors, along with a typical bright wine acidity. This is one of the lesser-known African cafes. It has a unique tasting profile, just like any coffee from this continent.

Congo is rich in resources but lacks infrastructure. Expect pleasant bitterness, chocolate notes with hints of apple and even cinnamon. African coffees are known for their unique flavors and distinct flavor characteristics. This is mainly due to the ideal growing conditions that make coffee cherries thrive.

However, his interest in African coffee beans should not stop there. Lesser-known African countries such as Tanzania, Rwanda, Burundi or Uganda produce special high-quality beans that are worth branching out for. In addition, coffee beans grown at high altitudes tend to be more acidic, which the brain perceives as a fruity crunch. Most African coffee beans are grown at high altitudes and therefore have flavors of.

Kanzu is one of the most prestigious washing stations in Rwanda, known for its excellent organization and management that produces impeccable coffees. Because of the most natural way of processing coffee beans, African coffee beans generally taste like berries, fruits, citrus fruits, wine. When the coffee is grown and processed correctly with very good care, it has been shown to be of very good quality. Ethiopia and Kenya are not only among the most distinctive coffee origins in the world, but also among the best in the world.

A light-bodied coffee is one that is often described as watery, with little or no texture on the tongue. The coffee beans are washed to remove any remaining pulp and then dried in natural sunlight. Prominent notes of strawberry and lemon blend with a touch of spice, which is common in Kenyan coffee. Other African countries that export specialty coffee include Malawi, Uganda and Zambia, but they are still small players.

In contrast, Ethiopian washed coffees evoke a cup of tea because of their delicate, floral flavor profile (think bergamot oil in Earl Grey). Coffee with berries is known for having a coffee bean, smaller and rounder instead of the usual two. While most African countries rely on wet processing (washing), Ethiopia also produces substantial volumes of dry-processed coffees known as “natural coffees”. African coffee tends to be subtle, but if you're looking for a richer cup, you might be interested in Cooper Coffee Company's Rwandan beans.

Grown on the slopes of Mount Kilimanjaro, Tanzania's specialty coffee has earned a reputation for bright, clean, medium-bodied and complex cups. However, the differences are not all due to processing, as regions such as Sidamo, Yirgacheffe and Harrar have become famous for their terroir and the individual flavors of their coffees. These naturally processed coffee beans are less well known in most countries, although they are becoming more popular today, as baristas use them to showcase the natural flavors of coffee. .


Patrick Draper
Patrick Draper

Total bacon practitioner. Proud coffee expert. Freelance internet maven. Zombie scholar. General bacon specialist. Devoted coffee junkie.