The variety of its flavors is found nowhere else, making this beverage popular and celebrated in many different countries. Africa’s favorable climate and proficient agriculturalists guarantee that most of the coffee beans harvested in this region are of superior quality, satisfying the standards to be considered “specialty grade”.
What does it taste like? What are the large and small producing areas? And how do they differ?
What Makes It So Special?
Across the world, African coffees are renowned for having an unmistakable taste and offering a range of flavors that cannot be found anywhere else.
Africa provides an ideal climate for cultivating and gathering coffee. The unique flavor of the food is due to the presence of volcanic minerals in the soil, mountainous terrain, high elevations, and being in close proximity to the Equator.
African coffees have vivid floral, fruity, and berry-tasting notes. It is characterized by having an acidic brightness and taste similar to that of a wine. This area is renowned for its extremely flavorful coffees. Citrus, bergamot, berries, and jasmine are the common flavors.
Ethiopia and Kenya are well-respected African nations on the global stage for their celebrated coffee varieties like Kenya AA and Ethiopian Yirgacheffe. Other places, like Rwanda, Tanzania and Burundi, possess exclusive tastes and get tremendous specialty coffee rating.
Some of the Popular Producers in Africa
Coffee was originally from Africa, so it is understandable that the coffees of this area are both different and exceptional. African coffees are known for having tastes similar to wines, as well as possessing full, rich body. Many African nations have a significant dependence on coffee for driving their economic growth. The most famous coffees from Africa originate from Ethiopia and Kenya, where the government has been encouraging farmers to adopt more environment-friendly growing habits and aim for superior coffee. Thoughts of strife and weather-related conditions remain problems in certain African nations that can reduce the access and quality of coffee. Farmers and cooperatives concentrate on harvesting superb coffee to export, creating these rising coffee-producing nations to generate some extraordinary coffee.
Burundi
Agriculturalists located in Burundi have been cultivating coffee since the early 1930s when the Belgians initially brought in Arabica trees to the region. At present, a majority of the coffee produced in Burundi is of the heirloom Bourbon variety and has similar properties as the old Bourbon types. The majority of coffee originating from Burundi is produced on independent farms. The farmers deliver the yield to centralized wet treatment centers. Until recently, the majority of coffee bought in Burundi was blended into giant batches, implying that the quality of the coffee was decided based on the least desirable bean. Several years ago, the authorities in Burundi chose to relax the regulations surrounding their coffee industry, allowing separate processing stations to maintain distinct coffee or to offer “day lots” – a collection of coffee picked within a concise timeframe. As consumers gain the ability to find higher quality Burundi coffee, more products featuring the bright and tangy, fruity taste of the coffee are anticipated to be available for purchase.
For Five Coffee Roasters Burundi
This light roast brings out the tastes of melon, cherry, and wine that can be enjoyed in a cup of Burundian coffee, leaving a pleasant aftertaste. This African-sourced coffee boasts powerful tastes, an exquisite scent, and a velvety texture. This is an ideal option for an individual who is a fan of Kenyan coffee and is interested in exploring something new. The beans are roasted precisely in New York City to make sure they maintain their freshness.
Congo
The DR Congo has conditions which allow for the cultivation of coffee like in Rwanda, Burundi, and Tanzania, but its lack of reliable infrastructure stops the good crop from being delivered to the market in a dependable manner. Kivu, a famous coffee-producing area in the Democratic Republic of Congo, usually suffers from political disruption, which makes matters difficult for small coffee cultivators. The minuscule amount of Congo Kivu coffee that is sold has a bold taste, largely consisting of leather and tobacco undertones, as well as a creamy sweetness combined with intense fruit and flower flavors that are comparable to that of a high-quality East African coffee from Kenya or Ethiopia. The last couple of years have seen attempts to normalize the area, and to help the local coffee growers, which could lead to the production of better quality and more uniform Congolese coffee.
Equal Exchange Organic Congo Project Coffee
Finding Coffee from Congo can be a difficult task, however it is worth the effort to sample this Equal Exchange blend. The entirety of the beans boasts a decadent blend of the flavors of chocolate, vanilla, brown spices, ginger, and fudge. The taste is harmonized with a smooth texture and a gentle sourness.
Ethiopia
Many think Ethiopia is the origin of coffee and their heirloom varietals are regarded highly when it comes to the taste of coffee – they represent what an excellent cup of coffee should strive to be. Since 2008, Ethiopian farmers have been able to access international markets more easily and conveniently via the Ethiopian Commodities Exchange (ECX). This is a measure taken by the government to assist smaller scale farms in the country. In February 2013, the US Agency for International Development (USAID) and Ethiopia Commodity Exchange (ECX) formed an accord to increase the capability of following the origin of coffee through ECX. It is hard to locate coffees that do not go through the exchange nowadays.
Two very important regions in Ethiopia where coffee is grown are Harrar and Sidamo/Yirgacheffe, with each area providing a unique flavor in the beans. Both forms of coffee are strong and have an outdoorsy, rustic appeal with delicate hints of fruit, wine, and floral aromas. Harrar coffees usually have a cleaner flavor and a less full-bodied consistency, and those that are processed without water may have a distinct blueberry flavor. Sidamo coffees have an intense spiciness and an earthy undertone, a full-bodied richness that is almost like a buttery taste, and an exciting range of fruity and floral flavours that differ from cup to cup and from season to season. Yirgacheffe, a locality located in the Sidamo area, is known for selling their coffee product under its own name, even though it is essentially the same product as that of Sidamo’s. Other regions in Ethiopia that produce coffee include Jimma, Soti, and the Sidamo region, particularly Guji.
Dry processing and wet processing deliver distinctly different cups. Harrar coffees are mostly prepared using the dry-processing method, generating an unbelievably delightful sensory experience with elements of fruitiness, wininess, and floral notes that are unattainable to explain in words. Typically, Sidamo coffees undergo wet-processing resulting in a defined, pure flavored profile. The fruity and floral tastes are more mellow and sugary, and the distinctively wine-like character is less strong. If you manage to get a hold of a dry-processed Sidamo or Yirgacheffe, the flavor of the coffee can be described as containing notes of fruit, tobacco, toffee, molasses, pepper and spice. It is suggested that a person should make the most of a exceptional dry-processed Ethiopian coffee when they are fortunate enough to come across one. Ethiopian inherited coffees appear to be very easily influenced by minor alterations in climate and the setting they are grown in. When it’s good, it’s great, however you may never come across two batches of coffee beans that have the same flavor.
Sparrows Coffee Ethiopia Dimtu Tero
When looking for fine African coffee, the logical place to start is Ethiopia. Ultimately, that is the place of origin for our cherished morning beverage! It is for this reason that Sparrows Coffee’s Dimtu Tero beans have made it onto our list of African coffee options.
The beans that have been roasted to a medium level create an invigorating and pleasant cup of coffee – it can almost transport us back to the heat and sunshine of summer. However, it doesn’t have to be reserved for special occasions – the aromatic coffee with its flavours of Meyer lemon, jasmine, and melon can be enjoyed any day, and makes a great energising boost.
Fresh Roasted Coffee Ethiopian Yirgacheffe
Exhibiting the most popular type of Yirgacheffe coffee, this selection is both delicate and harmonious. This Ethiopian coffee has been processed by washing it, and dried by the sun’s rays. It is also grown in a sustainable way. The fascinating flavors that can be detected include honey and lemon, emphasizing the citrus flavor.
Red Bay Coffee Motherland
Coming next on our list of coffees originating from the Motherland is Red Bay Coffee’s Motherland Roast. The beans from Burundi have a medium roast that is both sweet and full of flowers. Each sip of this refreshment will reveal subtle hints of orange blossom, turbinado sugar, and damson plum.
We suggest this beverage to coffee connoisseurs who are seeking something vibrant to jump-start their day, yet we are confident that most people will enjoy this sugary beverage.
Kenya
The historical timeline of coffee production in Kenya is not as extensive as that of Ethiopia, however, the prestige of their coffee beans is equivalent. It is seen as incredibly distinctive around the world and most coffee lovers are aware of exactly what they will get from a cup of Kenya’s coffee. The 16th most significant amount of coffee is generated by this country, with 330 plots of land measuring 15 hectares or larger.
Coffee is typically cultivated at the base of Mount Kenya, where it enjoys the optimal climate for growth. Small farmers who prioritize quality typically grow it. The processing and drying are carefully controlled. It grows at 4500-6500 feet altitude in volcanic soils.
This African coffee has its grading system. The ‘AA’ ranking is the best grading for beans; these are larger in size and contain the most oils, making for an incredibly flavorful cup of coffee. Kenya AA is recognized as one of the finest coffees on the planet.
The initial thought that comes to one’s mind when Kenyan coffee is mentioned is its peculiar, intense acidic fruitiness that cannot be altered or replicated in any other brew. This one is brighter than its Ethiopian cousin. Accompanying this is a strong smell, a complicated bouquet, and a combination of sweet, citrus, and fermented-grape flavors.
Volcanica Kenya AA Coffee
Volcanica’s Third Wave coffee has crafted a pure Kenyan brew to be the finest grade available. This selection is full-bodied with classic brightness, a pleasant scent, hints of berries and citrus, and tastes that were created due to nutrients from volcanic dirt.
Rwanda
Rwanda is renowned for producing a type of coffee that is whisky-like in flavour. It’s remarkable that Brazil, a nation that has only been producing coffee for less than two decades, is producing 80% specialty grade. The perfect conditions for making coffee exist here due to the high altitude – 3000 ft – which creates beans that are very high in quality.
A hot roast is implemented to prevent a sour taste and retain a smooth texture. The taste of the drink is unique, sugary, strong, and fragrant, with hints of red fruits.
Ikizere Hope Rwanda Bean
This coffee is cultivated in the volcanic grounds situated near the equator in Rwanda and a portion of the proceeds go to the growers. Bourbon usually has a medium-intensity body and a delicate, nutty taste, not to the point of the flavor being too delicate. Do not anticipate any tartness and a dirt-like scent exhibiting nutmeg reminiscences and is culminated with a tranquil, pleasing consistency.
Uganda
Uganda used to be renowned primarily for its production of Robusta coffee beans. Currently, it is trying to establish a reputation for producing excellent Arabica coffee. Some farms sit at a high 7500 feet altitude. The conditions are cooler and produce more complex coffees. This African brew is full-bodied, boasting a delightful combination of cherry, nutty, and chocolate flavor as well as a crisp, vinous acidity.
Klatch Organic Uganda Chema Sipi Falls Coffee
This natural Ugandan coffee which has been grown in the shade is perfect for filter techniques which reveal its special taste. Anticipate nuances of white grapes and honeydew, but also subtle hints of chocolate, dried plum, and almond.
Zimbabwe
In 1999, Zimbabwe had a reputation for having some of the best coffee on the African continent, but by 2010, the production of coffee had plummeted to just a small fraction of what it had once been, going from 15,000 tons to just 300. The nation’s coffee plantations and services have endured losses due to land reallocations in the beginning of the 21st century that lowered the motivations for business farms to produce coffee. Without large-scale agricultural operations providing essential support, it can be hard to maintain the resources required to sustain small-scale farms.
There are a few positive signs from Zimbabwe, with some coffee beans from the areas of Chipinge and Mutare being featured by certain specialty coffee shops. Various properties are gradually becoming recognized as providers of gourmet coffee. Zimbabwe estate coffees are known for their powerful scent, smooth texture, and harmonizing notes that evoke caramel, chocolate, and the zest of lemon. The harvesting period spans from June to November and the goods can be shipped during the time period from November to February.
Tanzania
Coffee beans with the distinct Tanzanian Peaberry flavor are grown on the slopes of Mount Kilimanjaro, an environment which is well-suited to the taste of this particular type of bean. The rounder, single-bean form of coffee that is known as the “peaberry” is different from the usual shape of two beans packed together. This region’s peaberry brew is both intricate and luminous, boasting a standard body.
Stone Street Tanzania Peaberry
Demonstrating the peaberry java from this flawless Mount Kilimanjaro guarantees berry essences and a velvety completion. You should anticipate the traits of coffee native to Kenya, however less acidic, and the peaberry kind improving the flavor. The coffee is carefully prepared in small amounts and cooked in a miniature factory located in Brooklyn.