Guinea has coffee plantations in 15 of its provinces (Eastern Highlands, Western Highlands, and Simbu). At least 95% of the coffee grown in Guinea is the Arabica variety, which is produced at high levels and is of very high quality. The Robusta variety is produced in small quantities in the Sepik plains and around Milne Bay. There are more than 210,000 hectares of coffee bushes in Guinea. The Western Mountains have the highest level of coffee production, followed by the Eastern Mountains, Simbu cultivates more Robusta beans and has a lower production. Guinea produces 1% of the world's coffee production
Arabica coffee beans are slightly sweet, with slightly pleasant acidity and a little bitterness. Robusta coffee beans are bitter, less flavorful, and contain more caffeine than Arabica
Guinea Arabica coffee needs a temperature range between 18 ° C and 24 ° C and altitudes between 1400 and 2000 meters, with rainfall of at least 1000 millimeters per year. On the other hand, Guinea Robusta coffee needs a temperature between 22 ° C and 26 ° C and altitudes between 100 and 800 meters, with an ideal amount of precipitation between 1500 and 1900 millimeters.
Guinea's main coffee harvest season is from October to December, and the second harvest is from June to August. It takes about 3 to 4 years for newly planted trees to bear fruit. Arabica beans ripen in 6 to 8 months, while Robusta beans last 9 to 11 months. There is usually a major harvest each year. Once ripe, the coffee fruits are picked by hand, processed and dried, then roasted to varying degrees, depending on the desired flavor. Guinea coffee is stored in airtight containers. Pre-packaged coffee usually has a one-way valve that prevents air from entering at the same time, allowing the coffee to release gas. The freshness and aroma are preserved when the coffee is kept away from moisture, light, and heat. Sealed vacuum boxes are mainly used for packaging coffee.
Guinea's coffee industry is one of the country's most robust industries. Most of the exported coffee is unroasted green beans, only 1% is roasted and ground. This is because green coffee is better for transport than roasted coffee (roasted coffee should be enjoyed soon). Coffee beans for export are loaded in sisal or jute bags loaded in transport containers or shipped in bulk in plastic-lined containers.