What are the African coffee regions? Characteristics of African coffee and how to brew it

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Coffee Bean Varieties and Regional Analysis

The world's coffee-producing regions are distributed north and south of the equator, also known as the "Coffee Belt." Among the coffee varieties produced in the Coffee Belt, there are more than 10 types, but currently the most commonly seen coffee bean varieties are only Arabica and Robusta.

Before coffee became popular, due to limited channels for obtaining high-quality coffee beans, Robusta beans commonly grown in Asian regions were more prevalent. This type of bean is generally cultivated in lower altitude areas. Due to climate influences, the fat and sugar content of these beans are relatively low, and the taste is more bitter and intense, with limited flavor variations and characteristics.

Another type, Arabica beans grown in high-altitude regions, represents the vast majority of specialty coffee beans on the market. Because they grow at higher altitudes, their growth rate is slower, allowing them to develop fully-flavored beans. Overall, Arabica beans have a sweeter, smoother taste with rich fruit aromas, making them popular among coffee enthusiasts.

When drinking coffee, pay attention to the five indicators of "aroma," "sweetness," "acidity," "bitterness," and "aftertaste" to judge the characteristics of coffee you prefer. You can also search for coffee flavor wheel charts online, testing which flavors you can detect while drinking, gradually improving your tasting skills!

Coffee Bean Processing Methods Also Affect Flavor

1. Natural Process

The oldest and most labor-saving processing method, where coffee beans with their pulp and skin intact are naturally dried under the sun, resulting in rich and wild flavors.

2. Washed Process

Currently the most common processing method for raw beans. After removing the coffee cherry pulp, the coffee beans with their mucilage are placed in fermentation tanks. The mucilage is removed through fermentation, and after fermentation is complete, the beans are washed and then dried. During this process, acidity penetrates the raw beans, so washed process beans have stronger acidity than natural process beans and cleaner flavors.

3. Pulped Natural Process

An improvement on the traditional natural process, where the coffee cherry pulp is removed, leaving the mucilage before sun-drying, resulting in flavors that are not as intense as the natural process method.

4. Semi-washed Process

This is a less commonly used method, with the difference being that semi-washed processing uses mechanical methods to remove mucilage, resulting in less acidity. The taste falls between natural and washed process beans.

Why Do African Coffee Beans Have Berry Aromas?

When you drink coffee, do you pay attention to the variety or origin of the coffee beans? Although there are many factors that affect coffee flavor—such as the degree of bean roasting, the fineness of the coffee grind, and brewing temperature—these layers stack up to create the cup of coffee before you. However, the most fundamental flavors can actually be glimpsed from the "origin"!

Africa (Ethiopia, Kenya, and other regions) is the birthplace of coffee, so there are more varieties, with generally wilder aromas and strawberry or blueberry aftertastes.

FrontStreet Coffee's Beans from African Origins:

Yirgacheffe

Flavor description: Floral and refreshing citrus aromas, smooth and rich acidity with sweet fruit notes, accompanied by fresh wild berries, stevia, honey, cocoa, lemon, and other flavors.

Sidamo

Flavor description: Sweet lemon, orange peel, wild ginger, and other aromas, with fresh and gentle syrupy texture, accompanied by various fruit aromas and floral notes, rich and varied in layers.

Kenya

Flavor description: Green apple and berry flavors with caramel and coffee cherry sweetness, bright aromas, crisp and sweet taste, smooth and refreshing on the palate.

Burundi

Flavor description: Peanut skin aroma with bright fruit acidity.

Geisha Village

Geisha Village is a coffee origin that has suddenly emerged in recent years, located in Bench Maji. Only Geisha variety coffee is grown here.

Flavor description: Unlike Panamanian Geisha, the Geisha here has distinct African regional characteristics, with bright lemon and citrus acidity, jasmine floral notes, and sugarcane sweetness.

FrontStreet Coffee's Brewing Parameter Recommendations:

V60/90°C/1:15 ratio/Time: two minutes

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473