Coffee from Africa

It is a fact that about two billion cups of coffee are drunk worldwide every day. But the people's love for coffee began in Africa, and it is an exciting story to tell. Thus, according to tradition, a goatherd named Kaldi found his herd plucking berries from branches in the nearby bushes in Ethiopia’s highlands. He noticed that his goats, which were usually rather sluggish, suddenly looked extremely lively. He assumed that it must be the berries. When he tasted them, he felt revived. Before long, knowledge about the stimulating effects of coffee spread all over the world.

Even today, African coffee is praised by connoisseurs for its unique quality and intense taste. To give you an idea of the diversity of African coffee varieties: in Ethiopia alone, Africa's largest coffee-growing region, five thousand different Arabica subspecies are known, the world's most popular coffee variety. 

Despite Africa's low position in global coffee production, there are three exciting reasons why the continent has a unique opportunity in the coffee business right now:

1. Increasing global demand and decreasing supply

It is estimated that global coffee consumption will rise to two hundred million sacks by 2030. A thirty percent increase in current consumption. This means that the world's coffee farmers will have to increase their current production by fifty million sacks of coffee over the next ten years to meet the growing demand. This growth forecast is good news for producers, but they have already reached their production limit.

Africa's leading coffee producers are currently located in Ethiopia, Ivory Coast, Kenya, Tanzania, Uganda, Rwanda, Madagascar, and a handful of other countries. Ethiopia and Uganda combined are already responsible for sixty percent of Africa's revenue. With most of sub-Saharan Africa biophysically suitable for growing coffee, the continent currently has the tremendous untapped capacity to supply the international coffee market.

2. A huge and previously untapped domestic coffee market

In Africa, coffee consumption is at the low end of the world, and there is a reason for that. Historically, coffee in Africa has always been grown for export. Leading coffee growers like Kenya and Uganda also tend to have a dominant tea culture. The average per capita consumption of coffee in Europe is around nine kilograms per year. In emerging countries like Brazil, for example, it reaches an average of six kilograms. On the other hand, in Africa, less than one kilogram of coffee is consumed per capita per year, and only Ethiopia reaches the African peak of 2.2 kilograms.

When it comes to coffee consumption, given Africa's large, young population and rapidly growing middle class, there is plenty of room for growth, especially in the big markets like Nigeria, South Africa, Angola, and a few others. 

3. A growing demand for specialty coffee

And now it's getting interesting. Specialty coffee is a veritable gold mine for Africa. This is used to describe coffee beans that have a special aroma and unique taste due to the microclimate and the soil in the growing area. Worldwide, the demand for specialty coffee is currently overtaking the “normal” types of coffee. So it's no wonder that the most important traders in North America and Europe fill their warehouses with specialty coffee since it now accounts for every second cup of coffee drunk in America and forty percent of coffee consumption in Europe. And guess what? Africa is famous for its countless different types of coffee. 

Kenya

Coffee from Kenya is known for its full-bodied aroma, strong fragrance, rich acidity, and wine-like aftertaste. The government is very committed to Kenyan coffee production, rewards growers with higher prices for higher quality, and ensures that the equatorial country only produces at the highest level.

Ethiopia

It is assumed that coffee berries were used by wild trees in Ethiopia as early as 800 AD and that this is where the origin of coffee culture lies. In its growing areas of Sidamo, Harar, and Kaffa, the country produces an astonishing range of delicious coffees. The word “coffee” has its origin in the name Kaffa, the name of the province that is known for its Arabica trees. Its full-bondedness and body have made Ethiopian coffee known all over the world with its floral and fruity properties.

Democratic Republic of Congo

The Democratic Republic of the Congo is one of the largest coffee producers on the continent, with a clear commitment to quality. Small farms scattered across the country produce varieties for both Robusta and Arabica mixes and process them using the dry processing method. Such farms can be found everywhere in the regions of the north, east, as well as central basins.

Uganda

The country is one of Africa's largest coffee exporters and even beats Ethiopia, mainly due to its low domestic consumption of less than two percent. Uganda's robusta trees are among the best in the world. In particular, blends from the Bugisu province have a widespread international fan base and ensure that Ugandan coffee will continue to be present on the global market in the future.

Burundi

Coffee has meanwhile become an important economic product for Burundi. Smallholders in the northern regions began growing the Arabica and Robusta subspecies since coffee was introduced by the Belgians in the 1930s. With its rich flavor, subtle fruit nuances, and light color, Burundian coffee is de facto organic coffee, as most farmers do not use any agrochemicals to keep production costs low and quality high.

Madagascar

Coffee production accounts for almost a third of Malagasy exports. Coffee of the Robusta, Arabica, and Excelsa subspecies is grown all over the island. More than ninety percent of the coffee is produced by small farmers. Many also choose to harvest wild coffee berries once a year to produce higher-quality coffee.

Ivory Coast

It is believed that nearly forty-five percent of the population earns their living from coffee production. The quality of Ivorian coffee had declined since the mid-1990s when the coffee boom led the country to move into mass production. But since then the country has invested a lot in its return to world standards. Ivorian Robusta specialty coffee is particularly popular.

Cameroon

The tangy taste of Cameroonian arabica has earned the country an excellent reputation. But it is mainly Robusta blends in standard consumer quality for coffee blends that guarantee the country international recognition. Although the production is not as high as it actually could (the farmers grow basic foodstuffs between the coffee trees and therefore deprive the trees of a large part of the fertilizer). Cameroon's excellent climate balance enables coffee of the highest quality.

Angola

Angola is slowly recovering from the civil war and famine of the nineteen seventies and eighties and is gradually rebuilding its coffee exports. Robusta production is growing year after year. Since the Portuguese introduced the coffee plant decades ago, coffee exports to Europe and North America have played a key role in the Angolan economy.

Tanzania

In this East African country, coffee is mainly grown on the border with Kenya on the slopes of Kilimanjaro and further south in the region between Lake Nyasa and Lake Tanganyika. Tanzanian coffee is valued for its full body, its wine-spicy acidity, and its consistent graceful fullness. In particular, the connoisseurs who appreciate dark roasts and more intense flavors are enthusiastic.

Senegal

Coffee has a long tradition in Senegal. But in this West African country, the invigorating drink is prepared in a special way: as a Café Touba. This recipe was perfected in the 19th century and is the basis for coffee preparation everywhere in town and country. First, you prepare the coffee from a strong blend of Arabicas - ideally from varieties that come from Senegal itself. Then the drink is seasoned with cloves and guinea pepper. Café Touba is served with sugar, with a lot of sugar.

Malawi

The country exports Arabica coffee and offers high-quality goods, full of body and harmonious taste. However, only a very small proportion of the respective annual harvest goes to the industrialized countries. So if you can get hold of some of this, take the opportunity to learn about Malawian coffee. You will find that it can absolutely compete with the East African varieties but is sweeter and flowery in style. The country is currently investing a lot in the expansion of the cultivation areas and processing and should definitely be kept in mind.

Rwanda

Since it is blessed with fertile soils, Rwanda produces high-quality coffee. As a result, coffee is grown at altitudes between two hundred and 1,700 meters above sea level. Rwanda's coffee could be world-class: it has a pleasant fruitiness and is said to be more balanced than its Kenyan counterpart.

Nigeria

In Nigeria, coffee culture is growing rapidly as money comes into the country. The coffee produced here is not yet top quality, but there is great interest in coffee consumption, and an increasingly sophisticated taste is developing.

Eritrea

Since Eritrea was a part of Ethiopia until its referendum in favor of secession, it still shares the traditional coffee culture and ceremony, which is usually more associated with Ethiopia, with the neighboring country. The coffee ceremony is a daily ritual that is practiced by Eritrean women to celebrate the gathering of friends and family members with dignity. Growing coffee itself is not easy in Eritrea, as the average annual rainfall is less than 300 mm.