The continent of coffee

February 9, 2021 / Comments (0)


Plenty does not mean good. This expression fits perfectly with the relationship between quality and coffee production for the African continent, which in recent years has been the focus of interest for coffee lovers everywhere. Do you know the geography of African coffee, which is becoming more and more popular, especially in recent years with the rise of specialty coffee?

May 25, is Africa Day and coffee lovers have many more reasons besides the obvious to celebrate this day, as the coffee started its journey from Ethiopia, from the area called Kafa, and through the Arabian Peninsula passing through Djibouti arrived in Brasilia.

Thirty-two countries in Africa now grow coffee, but their share of global coffee production is considered to be rather small. What makes coffee from Ethiopia and Kenya stand out is the complex aroma, the complexity, the fruity elements that give the roast the ultimate gourmet dimension it needs to take off.

Besides, in African coffees we find an extremely interesting range of aromas. From blueberries and tomatoes to spices, tropical fruits and citrus fruits, the range is wide and gives a nice boost to the intensity of the coffee. And in addition to the dozens of wild varieties found in Africa, both the weather and the way coffee beans are processed contribute to this.

Ethiopia: The first export power in Africa, the country where coffee was discovered. The way they process coffee may be more traditional but it gives quality elements such as a slim body, low acidity and a wide range of aromas.

Burundi: Despite the small amount of production here too the quality remains high quality since the farms have only from 50 to 250 trees. Citrus fruits and flowers are the aromas that stand out in coffee from Burundi.

Kenya: Considered one of the best coffee producing countries in the world. High acidity and fruity aftertaste that reaches the sensation of cherry wine, bring to the top the coffees from Kenya, which is favored by the climatic conditions and the crops are often helped in their yield from the altitude.

Uganda: Here you can find mainly the Robusta variety, while the Arabica variety represents 10% of the production and of course is characterized by its high quality.

Tanzania: Kilimanjaro is the production point of the quality coffee of the country that gives coffees with wine notes, special acidity and fullness of flavors.

Africa has nonetheless been the birthplace of coffee. In many countries political conditions have dramatically affected coffee production, such as Angola which was once in the top ten with the highest production, but climate, processing, methods and of course varieties put the African continent on the world map of coffee in an important position, since there are cases of countries, such as Malawi, that produce small quantities but of excellent quality!

By Alex Mbabane Androni