African Coffee Bean Regions and Characteristics - Starbucks Coffee Bean Stories from Three Major Growing Regions

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African Coffee Growing Regions

In the world of specialty coffee, African growing regions hold a prominent position with their captivating citrus and floral fruit notes. Coffee beans from Ethiopia and Kenya are undoubtedly familiar to all coffee enthusiasts. Yirgacheffe has captivated waves of coffee newcomers with its unique citrus floral fragrance, while the cherry tomato acidity of Kenya's Assalia coffee beans is equally impressive, earning praise from countless coffee lovers. FrontStreet Coffee's article aims to introduce the flavor characteristics of African coffee growing regions.

As the birthplace of coffee, Africa holds a pivotal position in the entire coffee industry. FrontStreet Coffee believes that African coffees generally exhibit rich aromas and captivating fruit acidity, with bright and lively acidity that's invigorating. However, African coffees often have somewhat lighter body and less prominent sweetness. Therefore, FrontStreet Coffee suggests that African coffees are suitable for those who enjoy acidity. If you prefer fuller-bodied coffees, you might consider Asian coffee beans instead.

Ethiopia

FrontStreet Coffee believes that when coffee enthusiasts mention Africa, Ethiopia immediately comes to mind. As the birthplace of coffee, Ethiopia's coffee seeds were spread worldwide, giving rise to countless varieties.

Coffee has been integrated into Ethiopia's social structure and cultural economy for hundreds of years. Coffee is the cultural core of the Ethiopian people and an important source of income for most people. Ethiopian coffee can be found on coffee shop menus worldwide, and FrontStreet Coffee is no exception.

Ethiopian coffee cultivation is categorized by scale and pattern:

Forest Coffee (8-10%): Coffee trees coexist with other crops in original forests without any artificial management. Farmers regularly harvest coffee cherries.

Semi-Forest Coffee (30-35%): Coffee trees are planted in areas between forests and farmers' living areas. The coffee trees are natural varieties like forest coffee, and farmers manage the growing areas while planting other cash crops.

Garden Coffee (50-55%): Coffee trees are planted around farmers' living areas, mostly cultivated by farmers themselves.

Plantation Coffee (5-6%): Large private growers with more processing facilities and production capacity.

Ethiopian Coffee Growing Regions

According to FrontStreet Coffee, Ethiopia has nine coffee growing regions: Yirgacheffe, Sidamo, Limu, Harar, Jimma, Illubabor, Keffa, Tepi, Bebeka, Lake Tana, Wenago, and Gelena/Abaya. Among these, Yirgacheffe is arguably the most famous. FrontStreet Coffee will briefly introduce the characteristics of these nine regions.

1. Yirgacheffe (Specialty Region): Altitude 1,800-2,000 meters (Garden Coffee System)

Yirgacheffe is subordinate to the Sidamo region but was separated due to its unique flavor profile. Besides the town of Yirgacheffe, it includes three sub-regions: Wenago, Kochere, and Gelena/Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A, and Gelena/Abaya A are more expensive than their B-grade counterparts.

The so-called Yirgacheffe flavor refers to rich jasmine fragrance, lemon aroma, peach and almond sweetness, and tea notes. FrontStreet Coffee believes that describing it as "a hundred flowers blooming" is most appropriate. Traditionally, Yirgacheffe used the oldest natural processing method, but in 1972, Ethiopia introduced Central and South American washing techniques to improve coffee quality, making the jasmine and citrus notes of Yirgacheffe cleaner and brighter. FrontStreet Coffee believes that the essential difference between washed and natural processing is that washed processing presents the most fundamental flavors of coffee, directly reflecting the unique characteristics of the region, while natural processing adds sweetness and fermentation notes on top of these basic flavors.

Thanks to the introduction of washing methods, Yirgacheffe became a representative of world specialty coffee. After the 1970s, this region focused on washed processing, becoming Ethiopia's most prosperous washed coffee producing area. However, in the 21st century, natural processing techniques have gradually improved, frequently producing impressive natural coffees. This is credited to Yirgacheffe's coffee trader Bagersh, who, nostalgic for traditional natural coffee flavors and unwilling to see natural processing gradually replaced by washing, improved natural processing methods, enhanced flavors, reduced defect rates, and launched three extremely famous Yirgacheffe natural coffees: Idido Misty Valley, Beloya, and Aricha.

In addition to washed and natural processing, there are other processing methods such as red honey and anaerobic. FrontStreet Coffee previously cup-tested a red honey Yirgacheffe, which maintained the original basic flavors while adding complexity. The mouthfeel was lighter compared to natural Yirgacheffe but fuller than washed Yirgacheffe.

FrontStreet Coffee Ethiopia Gedeb Cooperative Coffee Beans

Country: Ethiopia
Region: Yirgacheffe
Altitude: 1900-2300m
Variety: Local heirloom varieties
Processing: Washed
Flavor: Tropical fruits, cream, honey, berries, citrus

The name Gedeb comes from the fact that these coffee cherries are produced by the Gedeb Cooperative. According to FrontStreet Coffee, the Gedeb Cooperative was originally part of the Woka Cooperative under the Yirgacheffe Union YCFCU, becoming independent as the Gedeb Cooperative in 2012. It currently has over 300 small farmer members.

Gedeb village was one of the first village areas to be separated independently. Many small farmers were also members of the original Woka Cooperative, so their coffee production skills are unquestionable. The Gedeb Cooperative is known as the last pure land of Yirgacheffe, so it uses very traditional processing methods (washed and natural processing).

FrontStreet Coffee Ethiopia Yirgacheffe Red Honey Red Cherry Coffee Beans

Country: Ethiopia
Region: Yirgacheffe
Altitude: 2000-2200m
Variety: Local heirloom varieties
Processing: Red Honey
Flavor: Jasmine, citrus, honey, berries, almond, fermented red wine

The so-called honey processing refers to the production process of drying coffee beans with their mucilage intact. After removing the outer pulp from coffee beans, there remains a layer of sticky, gelatinous substance. Traditional washed processing uses clean water to wash it away, but due to water resource limitations in some high-altitude areas, this direct drying method was born.

The pectin mucilage is the part of the coffee fruit with the highest sugar content and an important component of coffee fermentation. It can be said that this part determines 80% of the nutrient supply during processing. Yellow honey retains 60% of the pectin, red honey retains 75%, and black honey removes almost no pectin.

FrontStreet Coffee Ethiopia Yirgacheffe Natural Red Cherry Coffee Beans

Country: Ethiopia
Region: Yirgacheffe
Altitude: 2300m
Variety: Local heirloom varieties
Processing: Natural
Flavor: Berries, lemon, strawberry, fermented wine aroma

Natural processing is the oldest and most primitive coffee bean processing method. FrontStreet Coffee's natural red cherry process involves placing whole coffee cherries with intact pulp and skin on raised beds for natural drying, isolating them from ground contact and preventing earthy off-flavors from direct sun exposure. After more than two weeks of natural drying, the dark brown coffee fruits are stored to wait for complete flavor maturation. Before shipping, the processing plant removes the coffee beans from the coffee cherries. This natural processing method results in lower acidity, noticeable sweetness, and body, though the cleanliness is not as high as washed processing.

FrontStreet Coffee's red cherry coffee beans also mention Ethiopia's Red Cherry Project. What is the Red Cherry Project?

Red Cherry Project:

The Red Cherry Project was jointly initiated by Dutch trader Trabocca and Ethiopian local farmers, aiming to improve the quality of small-scale farms. Coffee fruit harvesting requires picking fully ripe red fruits, and it must be done entirely by hand, but this is just the most basic requirement. There are also corresponding requirements for coffee bean processing methods.

The Red Cherry Project is also a reinforcement approach that makes farms spend more effort on the process of sorting and selecting beans. These coffees are relatively higher priced. The main implementing regions include Yirgacheffe, Sidamo, Bonga Forest, Lekempti, Kembata, Illubabor, Harar, Limu, and others. These all have unique flavors that can fully showcase Ethiopian coffee flavors. However, FrontStreet Coffee believes that specialty coffees today actually operate using the Red Cherry Project approach to coffee production, but the unique term "Red Cherry Coffee" still belongs exclusively to Ethiopia. Red Cherry coffees will be printed with Trabocca on their burlap bags.

2. Sidamo (Specialty Region): Altitude 1,400-2,200 meters (Garden Coffee System)

Finely washed or natural Sidamo coffees typically have noticeable sweetness, with strawberry and berry flavors loved by many coffee enthusiasts, with status no less than Yirgacheffe. Sidamo and Yirgacheffe have similar varieties, with medium-sized beans but also dwarf small-grain varieties that farmers often sell separately. Currently, the most watched Sidamo coffee bean is undoubtedly "Hua Guai" (Flower Champion). Since its debut at Ethiopia's TOH (Taste Of Harvest) competition in 2017, it made a stunning impact, breaking Geisha's monopoly in brewing competitions and becoming the only coffee that can compete with it. Hua Guai comes from the Hambela sub-region under the Guji region. Like Yirgacheffe, Guji was originally part of Sidamo but became independent due to its outstanding regional flavors. However, when people mention Guji today, it's still generally considered part of the Sidamo region.

FrontStreet Coffee Ethiopia Sidamo Hua Guai Coffee Beans

Country: Ethiopia
Region: Sidamo
Altitude: 2250-2350m
Variety: Local heirloom varieties
Processing: Natural
Flavor: Berries, floral tea, honey, lemon, black tea

Hua Guai (Flower Champion) got its name because in 2017, Ethiopia's DW green bean company sent their coffee beans to the TOH (Taste Of Harvest) competition hosted by the African Coffee Association, where the natural batch won the Ethiopia championship. This batch of green beans was named "Hua Guai" (Flower Champion) in honor of its championship status.

3. Limu (Specialty Region): Altitude 1,200-2,000 meters (Garden, Forest, Semi-Forest, Plantation Coffee Systems)

With relatively low production, mainly exported to European and American markets, it's not easy to purchase in Taiwan, but it's very popular in Europe and America. It has three processing methods: washed, natural, and semi-washed. Limu has noticeably lower viscosity, and its floral and citrus expressions are inferior to Yirgacheffe and Sidamo, but it has a unique grassy fragrance and brown sugar aroma, with bright fruit acidity.

4. Harar (Specialty Region): Altitude 1,500-2,400 meters (Garden Coffee System)

Harar exclusively focuses on natural processing. It's an ancient eastern city, but the urban area doesn't grow coffee. The so-called Harar coffee refers to coffee produced in the Hararghe Highlands of the greater Harar region. With annual rainfall of only 1,000 millimeters, all coffee uses natural processing. In terms of flavor, Harar coffee is famous for its special "mixed aromas," typical of ancient early flavors. If Harar's defective beans can be sorted cleanly, it's easy to detect berry aroma with a pleasant fermented mixed fragrance. However, due to various factors, Harar coffee quality has been unstable in recent years, and the grading system is unreliable, so cup testing or trial drinking is essential when purchasing.

5. Jimma (Commercial Coffee Bean Region): Altitude 1,350-1,850 meters (Forest/Semi-Forest System)

Jimma is the capital of the Kaffa Forest or Kaffa Province, with chaotic English spelling - mostly "jimma" on maps, but "Djimmah" on coffee burlap bags. This is Ethiopia's largest coffee producing region, accounting for 1/3 of exports. Jimma serves as the distribution center for the Kaffa region. Farmers are accustomed to transporting forest-harvested coffee to Jimma, where hundreds of varieties are mixed together and sold as commercial beans, causing the flavors of many delicious varieties to be masked.

Washed specialty Jimma, while lacking Yirgacheffe's citrus aroma and floral charm, has a quite clean and transparent flavor profile, similar to Central American specialty coffees. Commercial-grade specialty Jimma is common in Taiwan. With luck, you can buy high-quality, reasonably priced Jimma that reveals lemon peel freshness, no less impressive than Sidamo. Overall, Jimma offers better flavor than Brazil's commercial Santos, making it an excellent mid-range formula bean.

6. Illubabor (Commercial Coffee Bean Region): Altitude 1,350-1,850 meters (Forest/Semi-Forest Coffee System)

This region is located in western Ethiopia, bordering Sudan, and is the westernmost coffee region. The coffee genetic diversity is second only to the Kaffa Forest. The beans are noticeably larger than Yirgacheffe and Sidamo, with lower fruit acidity, good viscosity, and balanced flavors. Most coffee from this region is transported to Jimma for mixing and rarely sold independently.

7. Keffa, Lekempti (Commercial Coffee Bean Region): Altitude 1,500-1,800 meters (Forest/Semi-Forest Coffee System)

This region has both natural and washed coffees, with long-shaped beans similar to Harar. There are also small quantities of specialty-grade coffees popular in Europe and America. Most are hailed as "poor man's Harar," with fruit acidity and fruit flavors inferior to Illubabor but bright flavors.

8. Tepi, Bebeka (Commercial Coffee Bean Region): Altitude 500-1,900 meters (Garden/Forest/Semi-Forest Coffee System)

The two regions are very close, with Tepi north of Bebeka. They have enterprise-managed coffee plantations. In recent years, they've promoted garden systems to increase farmers' income, with annual production of about 3,000 tons. Both areas have wild coffee with low production but flavors completely different from Harar and Yirgacheffe. Low fruit acidity is their biggest characteristic, making them suitable for formula beans. Both natural and washed processing are available.

9. Lake Tana (Alternative Region): Altitude 1,840 meters (Forest System)

Monastery coffee, with very low annual production of surrounding forest coffee - less than 10 tons, so it can hardly be called a region. The area's numerous Eastern Orthodox monasteries, churches, religious murals, and myths create the world's most "divine" coffee.

European monks established the local coffee cultivation industry, later managed by coffee communities or cooperatives in villages around the town. There are no dedicated plantations here - coffee trees naturally scatter in forests and gardens. During harvest season, Ethiopian coffee trading companies come to town to purchase coffee beans collected by farmers.

Ethiopian Coffee Varieties

According to FrontStreet Coffee, Ethiopia's coffee cherry varieties are also extremely rich, with nearly 2,000 recorded varieties (1,927 native varieties and 128 introduced varieties). In terms of bean shape, Ethiopian coffee varieties are a "garden of wonders" - you can find everything: long, short, thin, plump. Long-shaped coffee beans exist throughout Ethiopia's coffee growing regions. From the proportions actually observed, western Jimma, including Limu and Kaffa, has more long-shaped varieties, while Sidamo and Yirgacheffe have fewer.

Small-grain varieties are relatively round and very small, mostly between 14-15 screen size. This variety should be the most familiar to us, as they're often seen in Sidamo and Yirgacheffe. FrontStreet Coffee has also seen them in a Harar sample and in green coffee sold locally in Jimma. Compared to other regions, Sidamo, Yirgacheffe, and surrounding Arsi and Guji regions have more of these small-grain native varieties.

Ethiopian Coffee Bean Grading

ECX (Ethiopian Commodity Exchange) defines grading based on defect rates: G1 and G2. G1 represents no more than 3 defective beans per 300g of green coffee, while G2 represents 4-12 defective beans per 300g.

In addition, there are grading definitions based on flavor evaluation, using SCA (Specialty Coffee Association) cupping methods to evaluate G1 and G2 grade coffees. Scoring 85 points or above is graded Q1, while 80-84.75 points is graded Q2.

Kenya

Most Kenyan coffee grows at altitudes between 1,500-2,100 meters, with two harvests per year. As FrontStreet Coffee mentioned above, its main characteristic is distinct fruit aroma, commonly cherry tomato. Kenyan coffee has multi-layered flavors and juice-like acidity, with perfect grapefruit and wine flavors, moderate body, and is favored by many coffee industry professionals as a single origin. Kenyan coffee gained further fame through the Hollywood film "Out of Africa."

According to FrontStreet Coffee, in Kenya, cutting down or destroying coffee trees is illegal. Kenyan coffee buyers are all world-class premium coffee purchasers. In fact, no country can continuously plant, produce, and sell coffee like Kenya does.

All Kenyan coffee beans are first purchased by the Kenyan Coffee Board (CBK), where they undergo inspection and grading, then are sold at weekly auctions without further grade separation.

Kenyan Coffee Growing Regions

According to FrontStreet Coffee, Kenya's coffee growing regions consist of six main regions: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. The harvest periods for all six main regions are October-December (main season) and June-August (secondary season).

Thika

Thika is a small town located near Kenya's capital Nairobi. There are many coffee fields around Nairobi, and Thika is an industrial town surrounded by agriculture and waterfalls. The Thika region has about 2,000 farmers. Kenyan Thika coffee cultivation dates back to the late 19th century, with coffee varieties introduced from neighboring Ethiopia to the north. Through local variety improvement, common varieties now include Bourbon, Kents (SL34, SL28), Typica, and Ruiru 11. Currently, about 90% of coffee planted varieties are SL34 and SL28. The new variety Batian, released in 2007, has not yet been widely planted. This region's flavor features bright fruit acidity, rich berry juice, and honey-like sweetness.

Altitude: 1,550-1,750 meters
Varieties: SL-28, SL-34

Kirinyaga

The Kirinyaga region is situated on the slopes of Mount Kenya, near the Nyeri region, known worldwide for coffee with intense, complex flavors and solid mouthfeel. Together with Nyeri, it's recognized as Kenya's two most excellent regions. Most producers here are small-scale coffee farmers who join cooperatives. The cooperatives play a coordinating role, providing washing stations where farmers send their coffee cherries for processing. This region's flavor features bright fruit acidity with moderate oiliness and delicate sweetness.

Altitude: 1,300-1,900 meters
Varieties: SL-28, SL-34, Ruiru 11, Batian

Mt. Kenya West

Mt. Kenya West includes Kisii and Bungoma in the Elgon region. Kisii is located in southwestern Kenya, not far from Lake Victoria, and is a relatively small producing region where most coffee beans come from cooperatives of small producers. The coffee flavor here is quite different from central regions, featuring roasted nuts and mild fruit acidity, popular among buyers who don't prefer bright acidity.

Altitude: 1,450-1,800 meters
Varieties: SL-28, SL-34, K7

Nyeri

Located in central Kenya, Nyeri is home to the extinct volcanic Mount Kenya. The region's red soil nurtures Kenya's best coffee. Agriculture is extremely important here, with coffee being the main crop. Cooperatives of small farmers are more common than large estates. This region has two harvest seasons, but coffee from the main season is usually higher quality. This region features bright berry juice with citrus and subtle floral notes. The coffee beans grown here have made Kenyan coffee world-renowned.

Altitude: 1,200-2,300 meters
Varieties: SL-28, SL-34, Ruiru 11, Batian

Kiambu

This central Kenya region has the highest altitude coffee growing areas. However, some high-altitude coffee trees suffer from dieback disease and stop growing. This region is named after Nakuru town. Coffee cultivation here includes both estates and small farmers, though production is relatively small.

Altitude: 1,850-2,200 meters
Varieties: SL-28, SL-34, Ruiru 11, Batian

Muranga

The Muranga region belongs to the Central Province and has about 100,000 coffee farmers. This inland region was one of the first settlement choices for missionaries because the Portuguese prohibited them from living in coastal areas. This is another region benefiting from volcanic soil, with more small coffee farmers than estates. The coffee here features bright acidity and rich juice texture.

Altitude: 1,350-1,950 meters
Varieties: SL-28, SL-34, Ruiru 11, Batian

Kenyan Coffee Bean Grading System (by size)

AA Plus (AA+): Cup quality (flavor, mouthfeel) particularly excellent AA grade.

AA: Size (Screen Size) 17-18 screen.

AB: Size (Screen Size) 15-16 screen, accounting for the majority of production.

C: Size smaller than AB.

TT: Lighter beans blown out by air screeners from AA and AB grade beans.

T: Lighter beans blown out by air screeners from C grade beans.

E (Elephant Bean): Large variant beans where two beans merge, also called elephant ear.

PB (Peaberry): Classified by shape, unrelated to flavor or weight.

For AA and AB grade green coffee beans, special grading based on cupping results has been added (not officially recognized by Kenyan government, established by exporters), ranked from high to low as TOP, PLUS (+), FAQ. The flavor grade of FrontStreet Coffee's Kenyan Assalia reaches TOP grade. However, as mentioned earlier, this is not an officially recognized grading system. Not all of FrontStreet Coffee's Kenyan regional coffee beans carry flavor grades, so there's no need to be overly concerned about this. Generally, reaching AA and AB grades already implies very high quality in terms of flavor.

Below are all of FrontStreet Coffee's current Kenyan coffees:

FrontStreet Coffee Kenya Thithi PB Coffee Beans

Country: Kenya
Region: Thithi
Altitude: 1,900m
Varieties: SL28, SL24, Ruiru
Processing: Washed
Flavor: Tomato, fruits, berries

Thithi Estate is located in the KIAMBU region around Mount Kenya, at about 1,800 meters altitude. This area boasts beautiful scenery, pleasant climate, sufficient sunlight, and superior soil conditions - fertile acidic red soil that is loose, deep, well-drained, with pH values between 5.5-6.5.

Thithi Limited was originally established in 1952 and was among the first coffee and tea companies established after Kenya's independence. It has received multiple certifications including UTZ, Rainforest Alliance, and Kenya Bureau of Standards Diamond mark.

FrontStreet Coffee believes that high-quality Kenyan coffee has bright fruit acidity and intoxicating fruity sweetness. The sweet-sour contrast is significant, with a refreshing sweet aftertaste and hints of black currant.

FrontStreet Coffee Kenya Assalia Coffee Beans

Country: Kenya
Region: Asali (Honey Processing Station)
Altitude: 1,550-1,750m
Varieties: SL28, SL34
Processing: Washed
Flavor: Pear, dried plum, brown sugar, cherry tomato, plum

According to FrontStreet Coffee, SL-28 and SL-34 are two of 40 experimental varieties from a research program led by Guy Gibson of Scott Laboratories. The Bourbon variants (SL-28) and (SL-34) have consistently been champions at expert cupping sessions and Nairobi auctions.

Burundi

Burundi Coffee Bean History

Burundi, known as the heart of Africa, is a landlocked country located on the steep terrain of the East African Rift Valley. With complex topography, it's the crossroads of Central and East Africa and the watershed between Africa's two major river systems - the Nile and Congo. It has long been called the "Heart of Africa."

Burundi began coffee cultivation in 1930, introduced by colonial power Belgium. Locals originally had no habit of drinking coffee, and many farmers resisted planting in early years. Under colonial government exploitation, it's imaginable that coffee quality wasn't very good in those years. Additionally, Burundi's long-standing ethnic issues and producer distrust of buyers have seriously hindered improvements in coffee quality.

Starting in 1993, project guidance from the World Bank and International Monetary Fund brought a turning point to Burundi's coffee industry. However, in October of that year, the first Hutu president was assassinated, social unrest erupted, and coffee industry development was again shelved. It wasn't until September 2006, when the ruling Tutsi party signed a ceasefire agreement with anti-government organizations, that Burundi's situation gradually stabilized, and coffee industry development began entering a new phase.

The World Bank-guided coffee project had two main strategies: expanding coffee washing stations and comprehensively increasing total coffee cultivation. Before 2007, all washing stations were state-controlled with extremely poor efficiency and inconsistent green bean quality. In that year, the government allowed private establishment of washing stations, which became the true turning point for Burundi's coffee industry. In 2011, the Alliance for Coffee Excellence held coffee evaluations in Burundi for the first time, attracting international attention. Farmers also realized that coffee cultivation had returns.

Burundi Coffee Bean Growing Regions

Burundi's main coffee growing regions include five areas: Kayanza, Ngozi, Muyinga, Kirundo, and Kirimiro.

Kayanza, Ngozi

Both Kayanza and Ngozi belong to Buyenzi, with altitudes between 1,700-2,000m. The main rainy season begins in March-April, followed by the dry season in July after harvest. The average annual temperature is 18-19°C, with cool night temperatures continuing until morning - the main reason for the tight bean body and rich aroma in these two regions.

In the 2015 Cup of Excellence (COE) competition, coffee from Kayanza achieved a high score of 91.09. Ngozi's production is less than Kayanza's, but it has also shown impressive quality potential in recent years. In the 2015 COE competition, its best batch scored 88.92, with other batches from this region also scoring above 85.

Kirundo

This region is quite close to the Rwandan border, with relatively low coffee production at altitudes between 1,400-1,700m. Influenced by the Kayanza region, it has gradually moved toward producing specialty batches, with washed processing already achieving excellent results in COE competitions.

Muyinga

Located in northeastern Burundi, bordering Tanzania, with an average altitude of 1,800 meters. The coffee flavor is slightly simpler than Kayanza region, lacking the richness of Kayanza's mouthfeel.

Kirimiro

Located in Burundi's central mountainous area, with an average temperature of 12-18°C and annual rainfall of about 1,100mm, lower than other regions. Besides COE-winning coffees, this region also has a professional coffee laboratory focusing on export coffee quality monitoring.

Burundi Coffee Varieties

Generally, Burundi coffee is mainly Bourbon variety, with some other variants (such as Jackson and Blue Mountain). According to FrontStreet Coffee, cultivation ranges from 700-2,700 meters altitude. High altitudes produce brighter acidity and lemon notes, along with passion fruit, pineapple, floral, and honey flavors, with quality reaching SCA 86 points or above. Lower altitude coffee has slightly lighter body with more chocolate and hazelnut flavors.

Burundi Coffee Bean Processing Methods

Burundi coffee bean varieties, like neighboring Rwanda, are mostly Bourbon varieties. Today, over 800,000 Burundian families depend on coffee cultivation for their livelihood. These are mostly small-scale coffee gardens, intercropped with other crops, manually cultivated without mechanized equipment. Coffee processing is mainly washed, with small amounts of natural processing in recent years.

Burundi has two washing processing methods. One is where farmers manually wash and process before delivering to washing stations, called hand-washed and marked as "washed." The other is delivering cherries directly to washing stations for processing, marked as "fully washed."

Hand washing involves completely manual removal of skin, pulp, and mucilage. As FrontStreet Coffee mentioned earlier, producer distrust of buyers includes distrust of processing stations. Farmers believe processing station purchase prices are unfair and that direct cherry trading prices aren't good enough, preferring to process coffee themselves to negotiate better prices with processing stations. However, the problem is that farmers mostly rely on manual processing without proper tools, often working on dusty roadsides, which inevitably affects coffee quality. However, since the liberalization of private washing stations, the Burundian government encourages delivering cherries to professional processing stations post-harvest.

Burundi has also developed a washing processing method similar to Kenya's - double washing fermentation. First, harvested cherries are placed in large water tanks, using flotation to select dense fruits. Next, machines remove skin and pulp, and the beans enter fermentation tanks for about 18 hours. The second day, the fermented fruits are poured into clean water to continue fermenting for another 18 hours, totaling about 36-48 hours. Afterward, fruits are thoroughly washed to remove the softened mucilage layer and finally enter the drying process. The first drying stage requires shade drying to avoid direct exposure to intense sunlight, reducing moisture content below 40%, then moving to raised beds for natural drying until moisture reaches 11%.

Below are all of FrontStreet Coffee's current Burundi coffee beans:

FrontStreet Coffee Burundi Heart of Africa Coffee Beans

Country: Burundi
Region: Bubanza
Altitude: 1,400-1,700m
Varieties: Bourbon
Processing: Washed
Flavor: Kumquat, lemon, dried fruit, caramel, light acidity

Rwanda

Rwandan Coffee

Rwanda is located in central Africa and is a standard landlocked country, with all neighboring countries being major coffee producers. In the early 20th century, Rwanda successively became a colony of Germany and Belgium, with coffee first introduced by German missionaries. During colonial times, coffee production increased significantly, but exploited labor, suppressed coffee crop prices, and high export taxes meant coffee bean quality wasn't ideal - typical of commercial coffee development at the time. FrontStreet Coffee notes that Brazil, which also experienced colonial rule, once produced coffee beans that prioritized quantity over quality, leading to a reputation for poor coffee quality for some time.

It wasn't until after Rwanda's independence and the establishment of the first official coffee organization OCIR that attention gradually turned to coffee bean production. Rwanda's coffee production grew continuously from the 1960s-80s, reaching an unprecedented peak in 1986. It wasn't until political instability began in the early 1990s (Rwandan genocide) that the coffee industry stagnated. FrontStreet Coffee has recently purchased several batches of Rwandan coffee beans from different regions - partly because Rwanda's coffee industry is developing rapidly with guaranteed quality, and partly because Rwanda is gradually forming distinct regional flavors that differ from Ethiopia and Kenya.

Rwandan Coffee Growing Conditions

Rwanda has a temperate and tropical highland climate, with average temperatures between 24.6-27°C. Its climate is cooler than typical equatorial countries, but coffee is grown in mountainous western areas where temperatures are even lower than eastern lowlands, with greater temperature differences. For example, Lake Kivu in the north has an average altitude of 1,463 meters and average daily temperature of 22°C. Combined with fertile volcanic soil, it's very suitable for coffee cultivation.

Rwanda Coffee Processing Methods

According to FrontStreet Coffee, Rwandan coffee currently mainly uses washed processing. This method involves floatation sorting of harvested coffee cherries to remove insufficiently dense fruits, followed by removal of skin and pulp. The mucilage-covered coffee beans are then placed in water pools for fermentation. After fermentation completes, clean water is used to wash away the mucilage layer. Finally, coffee beans are dried until moisture content reaches 11-13%. FrontStreet Coffee believes that washed coffee has higher acidity, good cleanliness, and stable overall performance.

Rwanda Coffee Growing Regions

Rwanda's specialty coffee growing regions are mainly distributed in the south and west. The southern Huye mountainous area and Nyamagabe region, due to higher altitudes, produce coffee beans with floral and citrus notes. The western Nyamasheke region along Lake Kivu produces rich, aromatic, and juicy quality coffees. Although flavor differences between regions aren't significant, careful tasting reveals distinctions. People often ask FrontStreet Coffee how to tell them apart. FrontStreet Coffee believes that flavor perception can seem mysterious, but through extensive flavor recognition training, they can distinguish coffee flavors from different regions - requiring time, effort, and persistence.

Rwanda Coffee Cultivation Varieties

Over 90% of Rwandan coffee varieties are early-introduced Bourbon and Bourbon family mixed varieties, providing resistance to natural disasters. Bourbon coffee was originally cultivated on Réunion Island, introduced to Brazil in 1860, and rapidly expanded northward throughout Latin America. FrontStreet Coffee currently offers several Latin American Bourbon coffee beans, including Brazilian Red Bourbon, Brazilian Yellow Bourbon, and Colombian Pink Bourbon.

FrontStreet Coffee Rwanda Gisakura Coffee Beans

Country: Rwanda
Region: Nyamasheke
Altitude: 1,500m
Varieties: Caturra, Catuai, Bourbon
Processing: Washed
Flavor: Citrus, berries, plums, nuts, honey, tea notes

Tanzania

Tanzania Coffee History

Tanzania, with Africa's highest peak Mt. Kilimanjaro standing in its northeastern region, was a trusteeship after World War I and was colonially ruled by Britain until independence in 1964.

What makes Tanzanian coffee unique is its composition from three different plantations in northern Tanzania. One plantation is located on the slopes of Mount Kilimanjaro - Africa's highest mountain and Earth's largest independent mountain range. Coffee grows between altitudes of 1,150-1,500 meters.

In 1898, Bourbon variety coffee was introduced to Tanzania's Kilimanjaro region by Catholic missionaries. This was followed by the introduction of Kent variety in 1920. Therefore, to this day, Tanzanian coffee beans are mainly Bourbon and Kent varieties. Bourbon coffee cherries are small and round, with high pulp and seed density. Bourbon coffee typically has high sweetness and bright acidity. Bourbon production is 20-30% higher than Typica but is still considered a low-yield variety and equally susceptible to leaf rust disease. Kent: A Typica hybrid discovered in India with high yield and strong disease resistance.

Tanzania Growing Regions

According to FrontStreet Coffee, Tanzania's main coffee growing regions include three areas: Kilimanjaro, Ruvuma, and Mbeya.

Kilimanjaro

This is Tanzania's oldest Arabica coffee growing region, so it's fair to say this area has had the longest time to develop international reputation. Due to its long coffee industry history, infrastructure here is relatively good, though many coffee trees are quite old, resulting in lower production. In recent years, other crops have gradually been replacing coffee. Altitude: 1,050-2,500 meters, Harvest period: July-December.

Ruvuma

This region is located in southern Tanzania, named after the Ruvuma River. Coffee cultivation is mainly in the Mbinga area and is considered a potential region for producing high-quality coffee. Altitude: 1,200-1,800 meters, Harvest period: June-October.

Mbeya

Located around Mbeya city in southern Tanzania, this region is an important producer of high-value export crops such as coffee, tea, cocoa, and spices. In recent years, it has attracted attention from certification groups and NGOs aiming to improve the region's poorly rated coffee quality. Altitude: 1,200-2,000 meters, Harvest period: June-October.

Tanzania Coffee Grading System

Tanzania's coffee grading system is the same as Kenya's, grading by coffee bean size. During screening, green coffee beans pass through screens with fixed-size holes - larger screen numbers indicate larger green coffee beans.

FrontStreet Coffee Tanzania Kilimanjaro Coffee Beans

Country: Tanzania
Region: Mount Kilimanjaro
Altitude: 1,300-2,000m
Varieties: Bourbon
Processing: Washed
Flavor: Citrus, berries, honey, tea notes

According to FrontStreet Coffee, Kilimanjaro coffee is produced on Mount Kilimanjaro, Africa's highest mountain range in northeastern Tanzania. Its coffee quality is excellent with rich aroma and prominent acidity, suitable for blending comprehensive coffees.

Kilimanjaro coffee is an important economic lifeline for Tanzania, with about 17% of foreign exchange created by coffee. Production is mainly concentrated around Mount Kilimanjaro near northeastern Arusha - the Kilimanjaro volcano, Africa's highest peak with perennial snow. Kilimanjaro coffee is one of Tanzania's top AA coffee bean representatives, nurtured by volcanic ash - a naturally achieved coffee variety with unique cocoa fruit aroma and strong, mellow character. It is precisely because of its excellent flavor that FrontStreet Coffee introduced this coffee bean.

Bolivia

Bolivia Coffee History

Bolivia is a landlocked country in South America, bordering Brazil and Colombia. Bolivia's capital La Paz has an altitude exceeding 3,600 meters, making it the world's highest capital city.

According to FrontStreet Coffee, Bolivia is also the world's poorest coffee-producing country, even poorer than Ethiopia. Besides lacking ports, high-level government corruption is also a reason for the country's extreme poverty.

Bolivia's coffee origins can be traced back to 1880, when all production was basically related to owners of some large farms north of La Paz. In 1991, the government promoted a plan for indigenous people to engage in Bolivian coffee cultivation, but without emphasizing quality.

For Bolivian coffee farmers, the biggest problem has always been difficulty earning enough money to support long-term coffee cultivation. To supplement coffee income, they must grow other crops, mainly coca leaves, which can be used to produce cocaine. Coca cultivation is legal in Bolivia. With government encouragement, coca leaf profits are four times that of coffee and much easier to grow, causing many farmers to abandon coffee or even completely give up their farms.

However, growing coca requires large amounts of chemical pesticides and fertilizers, causing extreme soil damage. In other words, after growing coca for several years, soil becomes barren and unable to grow any crops. In the early 2000s, the United States strongly supported Bolivian agriculture, but due to the Bolivian government's later support for coca cultivation, relations with the US deteriorated, and coffee farmers suffered most. Later, under Bolivia's limited resumption of anti-drug warfare, many programs were restarted to assist coffee farmers, such as COE (Cup of Excellence), held with USAID support.

But as if these blows weren't enough, in 2013, leaf rust disease arrived (a mold that attacks coffee leaves, preventing photosynthesis). In just that year, Bolivia lost 50% of its coffee production. Combined with government coca leaf policy and leaf rust disease, Bolivia's coffee production has decreased by 70% over the past decade, reducing it to a minor coffee-producing country.

Bolivia Coffee Growing Regions

Bolivia's most famous region is La Paz, including Caranavi, Yungas, and Inquisivi areas.

Among these, Yungas is located in Caranavi province, northeast of La Paz city. Bolivia produces 95% of its coffee here, along the vast forests extending from the eastern slopes of the Andes Mountains. This is fertile land with rainy, humid, and warm climate that makes it favorable for coffee production and cultivation. The altitude here is 800-1,800 meters. This area is famous for one of the world's most dangerous roads, nicknamed Yungas Road, also known as "the world's most dangerous road."

Bolivia Coffee Cultivation

Bolivia's coffee production is mainly based on small-farm systems, with 23,000 small farms ranging from 2-9 hectares nationwide. What's particularly special is that about 40% of Bolivia's coffee culture is focused on domestic consumption. Moreover, Bolivian cultivation is almost entirely organic.

Bolivia Coffee Cultivation Varieties

Bolivia mainly cultivates Arabica-derived varieties: Typica, Caturra, Catuai, and Catimor. The harvest season is distributed from July to November.

Below are all of FrontStreet Coffee's current Bolivian coffees:

FrontStreet Coffee Bolivia Java Coffee Beans

Country: Bolivia
Region: La Paz
Altitude: 1,600m
Varieties: Java
Processing: Cocoa Natural
Flavor: Fermentation notes, grapes, nuts, subtle floral notes, honey, cream

FrontStreet Coffee's Bolivio Valiki Estate coffee bean variety is Java. In Bolivia, it's called the long-bean variety, named for its elongated appearance. Its formal name should be Java. Java is a very interesting variety - from its name, one can see its strong connection to Indonesia. But in fact, Java originated from coffee trees in Ethiopia's original forests, collected by local peoples, then transmitted through Yemen to Indonesia, where it was named Java. Originally, people generally thought Java was a Typica variant, but after genetic comparison, it was discovered that Java actually comes from the Ethiopian coffee variety Abysinia.

Java's fruits and seeds are both long, with bronze-colored young shoots. The plant is quite tall but has low yield. Due to its outstanding flavor that rivals Geisha, and stronger resistance to leaf rust and coffee berry disease, it's also very suitable for small farmers to cultivate.

The above is FrontStreet Coffee's summary of African coffee growing regions' coffee cherry flavors and characteristics. FrontStreet Coffee believes that after reading this article, coffee enthusiasts will have a certain understanding of African coffee and find it more convenient to choose coffee flavors in the future.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat: kaixinguoguo0925

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