The Origins of African Premium Coffee Beans, Types of African Coffee Beans, and the Birth of Coffee

African Coffee Regions

When it comes to coffee from African regions, Kenyan and Ethiopian coffee beans immediately come to mind. Their beans have long been deeply popular because their rich fruit acidity is truly unforgettable. Located in the equatorial zone, Africa is one of the most well-known coffee-producing regions globally, with countries like Ethiopia and Kenya being familiar names to coffee enthusiasts.

Ethiopia: The Birthplace of Coffee

Ethiopia is the birthplace of coffee, and its coffee seeds have been cultivated worldwide, giving rise to various varieties. Nearly all coffee in Ethiopia is grown on small farms and uniformly managed for export by the government. Ethiopia has nine coffee-producing regions: Yirgacheffe, Sidamo, Limu, Harar, Jimma, Illubabor, Gimbi, Teppi/Bebeka, Lake Tana, Wenago, and Gelena/Abaya. Among these, Yirgacheffe can be said to be the most famous region.

Ethiopian Coffee Varieties

As FrontStreet Coffee mentioned above, Ethiopia has an extremely diverse range of coffee varieties. Just in the Kaffa forest region of southern Ethiopia, there are as many as 5,000 native Ethiopian coffee varieties. Among these, nearly 2,000 coffee varieties are officially recorded (1,927 native varieties and 128 introduced varieties). Therefore, coffee enthusiasts who frequently buy Ethiopian coffee beans have noticed that the beans vary in shape and size. This is because Ethiopia has an enormous number of coffee varieties, most of which have not undergone formal genetic identification. Due to the astonishing number of varieties, classification is challenging on one hand, and on the other hand, the Ethiopian government,出于保护考虑, is unwilling to disclose information about these varieties. Hence, they are collectively referred to as "Ethiopian Heirloom."

Therefore, Ethiopia is a coffee variety library with enormous potential. Varieties like Typica and Gesha both originated in Ethiopia. With thousands of beans having thousands of characteristics, this is the first reason why Ethiopian coffee beans vary in size.

Kenya: The Connoisseur's Cup

Kenya, located in eastern Africa, is crossed by the equator in its central region, with the East African Rift Valley running north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast.

Known as the "Connoisseurs' Cup," Kenyan coffee is characterized by rich aromas, bright and lively acidity, full and elegant body, and a multi-layered taste profile with juice-like acidity that leaves an endless aftertaste.

Most Kenyan coffee grows at altitudes between 1,500-2,100 meters, with two harvests per year. Coffee from different regions exhibits distinct flavors due to variations in microclimate. Kenya's coffee regions are most famous for seven major areas: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga.

The initially introduced varieties in Kenya were Bourbon and the Indian Kent variety. Later, the Blue Mountain Typica variety was introduced from Jamaica and planted on Mount Elgon. However, the renowned blackberry flavor of Kenyan coffee is not attributed to Blue Mountain, Kent, or traditional Bourbon varieties, but rather to the Bourbon variants SL28 and SL34 that first appeared in Kenya in the 1930s. Kenya's coffee-producing regions are mainly concentrated in the highland areas represented by Mount Kenya. The tropical climate and acidic red volcanic soil provide a naturally suitable growing environment for coffee. Major producing areas include Nyeri and Ruiru in the central region.

Kenya's cultivated varieties mainly consist of three types: SL-28, SL-34, and Ruiru 11.

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