Coffee Production in Africa

    

ETHIOPIA

    Ethiopia is the birthplace of the Arabica tree, and wild berries are still harvested by tribes’ people in its mountains. In Eastern Ethiopia, coffee trees are grown between 5,000 and 6,000 feet on small peasant plots and farms. These coffees may be called longberry Harrar [large bean], shortberry Harrar [smaller bean] or Mocha Harrar [peaberry or single bean]. They are all cultivated simply, processed by the traditional dry method, and are no doubt organic. Ethiopian Harrar is characterized by winy and blueberry undertones, with good body and high acid.

    Eastern Ethiopia produces a washed coffee called Ghimbi or Gimbi, that has the winy undertones of Harrar, but can be richer, more balanced, and have a heavier body and longer finish.
    Southern Ethiopia produces washed coffees with fruity acidity and intense aromas. These coffees are known by the names of the districts in which they are produced, such as Sidamo, or by terms like Ethiopian Fancies or Ethiopian Estate Grown. The most famous of these coffees is Yirgacheffe, which has an unparalled fruity aroma, light and elegant body, and an almost menthol taste. Many U.S. consumers seek this coffee out.

    KENYA

    Kenya works diligently to assure quality in all beans that are exported. The coffee is cultivated on small farms, and the growers are rewarded with high prices for quality beans. The main growing region in Kenya extends south of 17,000-foot Mt. Kenya to near the capital of Nairobi. Kenyan coffee is wet-processed and sold by the size of the bean, with AA signifying the largest beans, followed by A and B. The best Kenyan coffee, called Estate Kenya, can cost twice as much as regular AA's, but is worth the price. The tremendous body, astounding winy acidity and black-current flavor and aroma make Estate Kenya one of the finest coffees in the world.

    YEMEN

    Arabian Mocha, grown in the northern mountains of Yemen, is one of the oldest and most traditional of the world's coffees. It is also one of the finest. This coffee has been cultivated and processed in the same way for centuries, grown on mountain terraces and naturally dried. No chemicals are used in its production, and it is no doubt organic. Mocha is a balanced coffee with medium to full body, good acidity and chocolate undertones. Two famous market names for this coffee are Mattari and Sanani. Sanani mochas have a wild, fruity acidity, while Mattari mochas are known for their full body and chocolate undertones.

    UGANDA

    Most of the coffee produced in Uganda is Robusta, and is used for instant coffee. Uganda does produce one fine Arabica called either Bugishu or Bugisu, and it is grown on the western slopes of Mt. Elgon on the Kenyan border. This coffee is winy in its acidity, and similar to Kenyan coffee in flavor, though lighter in body.