Coffee from Africa

Ethiopia is home to the most authentic coffee we know. A long history connects the country, its culture, and its people with this remarkable bean. Even today, Ethiopia and other African countries are important growing regions, producing outstanding coffees. East African countries like Ethiopia are particularly renowned for Arabica, as their mountainous terrain provides ideal growing conditions.

Towards the center of the continent, there are both Arabica and Robusta plantations, while in the flat west, almost exclusively Robusta is grown. Together, African coffee producers account for about one-sixth of global production. A general description of the taste of African coffees is hardly possible, as growing conditions and Coffea varieties differ greatly. However, many African countries are known for their excellent specialty coffees.

Ethiopia

Ethiopia is considered the cradle of coffee. As early as the 9th century, accounts tell of a shepherd who noticed the stimulating effect of coffee cherries on his goats. Although numerous wild varieties of the coffee plant grow in Ethiopia, the Mocha variety of the Arabica plant is predominantly cultivated today.

While not world-leading in terms of volume, Ethiopia is nevertheless Africa's largest coffee producer. Approximately 90% of the green coffee comes from small, privately owned plantations. Both the dry and wet processing methods are common. Due to the intense, dry heat, the harvest must take place at a specific time to prevent the cherries from drying out. Most Ethiopian coffee is harvested by hand.

Ethiopian coffees

Ethiopia delights coffee lovers worldwide with top-quality coffees. Ethiopians cultivate their coffee culture and are proud of their products. Thanks to progressive agricultural policies and the dedication of small-scale farmers, almost everything is grown organically, without harmful pesticides. Even without the use of enzymes in processing, the quality is impressive.

The coffees vary greatly: some are fruity, others have balanced acidity, unusual aftertastes, and delicate aromas. Summarizing all the varieties is impossible – tasting is the only way to find out. However, they usually share one thing in common: outstanding taste. A pure Ethiopian coffee, roasted in the country itself, is, for example... SOLINO Coffee.

Cameroon

At the beginning of the 20th century, a German officer introduced coffee and its cultivation to Cameroon. The country consists primarily of highland plateaus, particularly in the south, which are covered in rainforests. With its high mountains, arid north, and tropical equatorial rainforest, Cameroon offers a wide variety of growing conditions. On the slopes of Mount Cameroon, the highest peak, descendants of the well-known Jamaican Arabica variety "Blue Mountain" are cultivated, but Robusta is the most prevalent.

Cameroon was once the world's eighth-largest coffee producer. After the government cut subsidies in the 1980s, production declined. Many farmers switched to lower-quality but more efficient Robusta varieties, which sometimes yield average quality. The potential of the remaining Arabica growing areas is recognized worldwide; the EU is supporting the development of new areas with €30 million, and Fair Trade coffee is slowly gaining in importance.

The Cameroonian coffees

The best Arabica coffees thrive on the northwestern high plateaus, at altitudes of up to 2,000 meters. The tropical conditions with stable temperatures and no frost are ideal for more delicate Arabica varieties. Harvesting is mostly done by hand, as the terrain is difficult to access.Arabica coffees are characterized by a pleasant mildness and sweetness, partly due to sun-drying the cherries before wet processing. Full-bodied, fruity to earthy Arabica coffees come from the tropical west of the country.

The quality of Robusta beans varies greatly, but the country's better beans are often described as nutty and powerful. Ideal growing conditions produce Robusta with good body and intense aroma. Recently, some cooperatives have specialized in high-quality Robusta beans. Some of the best 100% Robusta blends, such as... Caffè New York Cameroonian coffees originate from that country and impress with unique aromas that are clearly distinct from Arabica beans. They are definitely worth a try!

Tanzania

Coffee isn't actually very popular in Tanzania: only about 2% of the country's production remains domestically, with the majority being exported. By comparison, Brazil consumes around 37% of its own production. Nevertheless, Tanzania offers excellent conditions for coffee cultivation, a fact well known to the local population. For over a century, they have been cultivating exotic Arabica and high-quality Robusta varieties with great care.

Only a few names spontaneously come to mind when thinking of Tanzania, such as the Serengeti, Zanzibar, Kilimanjaro, or Lake Victoria. The country consists of tropical rainforests along the coast, high plateaus, and high-altitude savannas. Mountain slopes and high plateaus, in particular, which are frost-free and receive sufficient rainfall, are used for cultivating Arabica coffee plants. Robusta is less common, accounting for approximately 35% of the cultivated area.

Only about 20% of the population is connected to the electricity grid, the infrastructure is weak, and famines occur repeatedly. After gold, coffee is the country's most important export, and around 70% of the population works in agriculture. Coffee exports contribute significantly to Tanzania's development because, unlike gold, many people directly benefit from them. Due to limited technological advancements, coffee is predominantly harvested by hand.

Tanzanian coffees

Tanzanian coffees are often compared to the high quality of Kenyan coffees. Good Arabica beans reach Europe and, after roasting, impress with a diverse range of aromas. Fertile soils contribute full-bodied notes, fruity acidity, and nuances ranging from honey to nuts. Bourbon Arabica beans are also now widespread in Tanzania, yielding delicate, subtle vanilla aromas.