What are the famous African coffee beans? How to drink African coffee? Which African coffee brands are good?

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African Coffee Growing Regions

African coffee is primarily distributed along the narrow belt of the East African plateau, stretching from Yemen and Ethiopia in the north, branching into the coastal regions of Kenya and Tanzania, the three heartland countries of Africa (Uganda, Rwanda, and Burundi), and finally reaching Malawi in the southmost, forming an African coffee belt that stretches thousands of kilometers.

This distribution pattern, whether viewed from historical or geographical perspectives, is closely interconnected. From coffee's homeland of Ethiopia, it spread to Yemen. During the Age of Discovery that began in the 17th century, coffee cultivation spread worldwide. Three hundred years later, at the end of the 19th century, coffee returned to Kenya, neighboring Ethiopia. The cultivation of African coffee not only has an intricate relationship with history but is also intrinsically linked to geographical growing environments.

The Great Rift Valley

The Great Rift Valley, also known as the East African Rift Valley, is commonly referred to as the largest "scar" on Earth. Located in eastern Africa, it is one of the earliest cradles of human civilization. It formed over millions of years through tectonic plate movements at the boundary between the African and Indian Ocean plates, where the mantle beneath the crust wells upward, thinning and splitting the crust. The Great Rift Valley, running through eastern Africa, is the world's largest fault zone and belongs to a divergent boundary. The ecosystem, geography, and human cultures it has shaped are quite unique. It stretches from the Dead Sea in the north, includes numerous lakes and volcanic groups in between, and ends at the Mozambique river mouth in the south. This narrow rift valley continues to be active today. In the volcanic regions of Kenya and Tanzania, including volcanic terrain such as Africa's highest peak, Mount Kilimanjaro, Lake Tanganyika (one of the world's deepest freshwater lakes at 1,470 meters deep), Lake Victoria (the world's second-largest freshwater lake), and grabens all contribute to creating ideal growing environments for high-quality coffee on the mountain slopes, which also shapes the rich flavors of African specialty coffee.

African Coffee Growing Regions

Ethiopia

Ethiopia is a landlocked country located in the Horn of Africa and is the most populous landlocked country globally. Ethiopia is revered as the birthplace of Arabica coffee, boasting rich native varieties and extensive gene sequences, many of which cannot be found in other countries. Most Ethiopian coffee is grown by small farmers on their small estates or in wild and semi-wild environments. Nearly 15 million people nationwide participate in the coffee bean cultivation and processing industry. As the birthplace of Arabica coffee varieties, the history of coffee consumption can be traced back to the 10th century. The first Africans to consume coffee fruits (coffee cherries) mixed coffee beans with oils and spices to create energizing and physically replenishing foods. Most Ethiopian coffee farmers still use completely manual methods for planting and harvesting coffee, working with the local government's "Coffee and Tea Development Department" to improve and manage all produced coffee beans.

Ethiopian Kaffa Forest

The most primitive Kaffa wild forests in Ethiopia contain coffee trees that are part of the wild forest ecosystem, growing naturally under the protection of rainforest trees, where fallen leaves and branches serve as the best natural organic fertilizer.

Many people believe Ethiopia is the birthplace of coffee because the first coffee tree was discovered in ancient "Abyssinia," which is modern-day Ethiopia. The flowering region of these trees was called "Kaffa," and the trees were called "Kafa," which might be the most original pronunciation of coffee. The Kaffa Forest is Ethiopia's most primitive forest, and the coffee beans grown there are part of the wild forest ecosystem. Because the wild ancient tree varieties are tall and difficult to manage, farmers mostly adopt a hands-off approach, relying on altitude, climate, and the essence absorbed from day and night in the most original mountain forests. Ethiopian beans are rich in chocolate aroma and wine-like fruit acidity, with a mild entry. The coffee's fruit acidity lingers gently, moderately, and comfortably on the palate. FrontStreet Coffee's Geisha Village is located in the Kaffa Forest, and the Geisha from this region carries typical African regional characteristics. FrontStreet Coffee suggests brewing with a wave filter cup at 91-92°C, using a 1:15 ratio for approximately two minutes.

Sidamo

Ethiopian coffee mainly comes from eight growing regions: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Ethiopian coffee is highly regarded in Taiwan, especially with Taiwanese people showing particular interest and love for the three more famous regions: Harrar, Sidamo, and Yirgacheffe. The Sidama province is located in southern Ethiopia, with Arsi province to the north, extending to connect with Bale province to the east, and the Gamu Gofa province administrative region to the west. The Sidama province administrative region oversees two extremely famous growing regions: Yirgacheffe and Kochere. The industry is primarily agricultural, with coffee growing areas located around the Great Rift Valley. The Sidamo growing region is located in southern Ethiopia. The industry here is mainly agricultural, with coffee growing areas situated around the Great Rift Valley. The largest town in Sidamo province is Hawassa, an important local coffee export and distribution center. Sidamo's coffee flavors are very diverse because different soil compositions, regional microclimates, and countless native coffee varieties create obvious differences and characteristics in coffee produced in each town area. FrontStreet Coffee's Flower Queen and Candle Mang are both from Sidamo. For these coffees, FrontStreet Coffee recommends using a V60 filter cup with water temperature around 89-90 degrees Celsius and brewing time of one minute and fifty seconds.

Tanzania

East Africa is home to many excellent coffee-producing countries, including well-known ones like Kenya, Ethiopia, and Rwanda. Tanzania is another East African country that produces fine coffee.

Coffee is Tanzania's largest agricultural crop, with approximately 450,000 people engaged in coffee-related agriculture. Due to its proximity to Kenya, Tanzania's coffee flavor profile is similar to Kenyan coffee. However, because of inconvenient transportation and outdated basic coffee equipment, coffee often gets contaminated during shipping or becomes damaged due to insufficient processing equipment, creating a negative impression of Tanzanian coffee. People generally perceive Tanzanian coffee as having less fresh and vibrant acidity, with a more moderate taste. However, in recent years, the southern Ruvuma growing region near the Indian Ocean has convenient transportation conditions, and a system of advance ordering with green bean merchants from Europe and America ensures coffee quality. Tanzania's main coffee variety is Arabica, processed using the natural washed method. Coffee grading is the same as Kenya's, with AAA grade being the best. Coffee sales follow two channels: specialty auctions and direct sales.

Burundi

Burundi is located in eastern Africa and is a small, landlocked country without a coastline. The country's total land area is only 28,000 square kilometers, but as much as 90% of the population relies on agriculture as their main source of income, with coffee accounting for 80% of agricultural production. It is no exaggeration to say that the coffee industry here has saved the lives and livelihoods of most people, which demonstrates the importance local residents place on coffee cultivation.

Although Burundi is a member of the East African Community (EAC), it is also one of the world's poorest countries. Due to long-term Belgian colonization, French is still the official language, similar to the situation in neighboring Rwanda. However, to integrate with other East African English-speaking countries (Kenya, Tanzania, and Uganda), Burundi is following Rwanda's footsteps in promoting English. Burundi is surrounded by Rwanda to the north, Tanzania to the east, and Congo to the west, with more than half of its border with the Democratic Republic of Congo situated on the famous Lake Tanganyika. Because Burundi is located on the steep East African Rift Valley, its terrain is complex. The magnificent mountain ridges that rise suddenly on the eastern shore of Lake Tanganyika also form the watershed between Africa's two major river systems: the Nile and Congo River basins, earning it the beautiful nickname "The Heart of Africa." FrontStreet Coffee recommends using 90-degree water with a V60 filter cup, with a brewing time of about two minutes, resulting in flavors of peanut skin, plum, and citrus.

Burundi's coffee beans are mainly Bourbon varieties, mostly grown at high altitudes of 1,700-2,000 meters. Local farmers intercrop coffee with bananas and other beans. Coffee growing areas are mostly concentrated in the Kayanza and Ngozi growing regions, with small-scale farming that is then sent to large washing stations for centralized processing.

Rwanda

Rwandan coffee is the most popular African coffee after Kenya and Ethiopia. But unlike these two famous producing countries, it doesn't have a long cultivation history, nor does it have wild native varieties growing everywhere; this small African country is a phoenix reborn from devastation.

Rwanda, known as the "Land of a Thousand Hills," sits on the equator and is surrounded by East African countries including Congo, Uganda, Tanzania, and Burundi. Geographically, it has suitable conditions for coffee cultivation, but since its introduction by German missionaries in 1904, Rwandan coffee has been poorly processed commercial grade, with most of it exported to the colonial power Belgium. The push for specialty coffee production began after experiencing the devastation of war and when the economy returned to normal.

With government support, farmers changed from rough home processing to sending freshly harvested fruits to nearby Coffee Washing Stations for full washed processing. In just 12 years, the number of washing stations nationwide increased from two to 220. All are now privately owned, either by exporters or farmer cooperatives. Due to small average farm sizes (each farm averages fewer than 200 coffee trees), each station serves approximately 50 to 100 farms. NAEB employs 200 botanists and cuppers who regularly visit washing stations to inspect quality and educate farmers on soil management, organic cultivation, pruning, pest control, and harvesting knowledge.

Strict Drying Speed Control

The Bourbon variety accounts for over 90% of Rwanda's production. Among these, a small number of farmers grow Bourbon varieties BM-139 and Jackson. There are more mountains in the southern and western regions, where washing stations are also more famous, such as Gitesi, Huye Mountain, and Mibirizi. Compared to the common practice of drying on concrete floors in Central America, Rwanda places parchment coffee on African beds covered with canvas to control drying speed, gradually reducing the bean's moisture content to the target 11% over 10 to 15 days. Compared to sun exposure, this method helps preserve organic compounds.

Rwanda was the first African country to host a Cup of Excellence (COE) competition. This year marks the 5th edition. In terms of flavor, Rwandan coffee has distinct floral and fruit notes, with a smooth, tea-like mouthfeel. Its balance is the highest among all African countries.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

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