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  African Coffee, like the continent, is rich in color and flavor. East African coffee has a big aroma, with a medium to heavy body, that is rich and robust. The balance is complex and it has a long finish. Because of drought in some countries like Kenya, the coffee tends to have a range of acidity that is brisk and snappy. The flavor is intense with a dry wine aftertaste.
Angola Coffee


The coffee industry was among the civil war's casualties with Angola's coffee production, after several years of recovery, barely passing 1% (3,000 metric tons) of levels set in 1974 (228,000 metric tons) when it was the world's fourth largest producer.
Burundi Coffee


Tucked between Tanzania and Congo in central Africa, Burundi is a relatively newcomer on the American specialty stage. Its coffees are produced on small plots by villagers in the northern part of the country and wet processed at small mills. The coffee is sold at auction to exporters in a system resembling the Kenya auction system. Burundi is still another de facto organically grown coffee owing to the fact that the farmers cannot afford chemicals. Most is grown in full shade. At best, when not spoiled during drying, storage, or transportation, it is a floral and brightly acidy version of the East Africa style.
Cameroon Coffee


Cameroon produces the Java and Inéac varieties of Robusta as well as Blue Mountain Arabica, which comes from Java and Jamaica. The production from the plantations, however, is not always as high as expected because of the subsistence crops, grown in between the coffee trees, which absorb much of the fertiliser used. Cameroon is placed fifteenth in the world for production and fifth on the African continent.
Congo Coffee


The twelfth biggest coffee producer in the world, Congo sells its Canephora and Kwilu varieties to most of the large Western European countries. Around 80% of its production is carried out on small farms of no more than six hectares. 850,000 families make a living exclusively from coffee.
Ethiopia Coffee


Ethiopia is the birthplace of the Arabica tree, and wild coffee cherries are still harvested by tribes people in its mountains. A wide range of dry and wet processed coffees are produced in Ethiopia. The quality of these varies widely. All display the winey fruity characteristic of African and Arabian coffees but they have a range of variations on this theme. The dry processed Harrar coffees are grown on small peasant plots in the eastern part of the country at about 1500-2000 m. These coffees are called longberry Harrar (large bean), shortberry Harrar (smaller bean) or Mocha Harrar (peaberry). The washed coffees of southern Ethiopia are generally characterized as being acidic with distinct fruity and flowery flavors. Well known coffees from this area include Sidamo and Yirgacheffe.
Ivory Coast Coffee

Ivory Coast:

The Ivory Coast almost exclusively cultivates Robusta. In the mid 1990s it was the largest African coffee producer, fifth in the world overall and second for the production of Robusta. Since then it has dropped to number nine in the world. This decline is due to an emphasis on volume coupled with a lack of investment and planning. Today, most exports end up as mass-market coffee in Europe, especially France and Italy. Although forty-five percent of the working population make a living from coffee, there are frequent droughts and there is a growing trend among coffee farmers to switch to cocoa production which requires less work and is often more profitable.
Kenya Coffee


Kenya's high grown, wet processed arabica is one of the worlds great coffees. The quality of coffee is consistant due to strict regulation by the Coffee Board of Kenya. Kenyan coffees are characterized as full bodied, acidic, slightly winey and very smooth with a dry winey after-taste. The government of Kenya has a system that rewards growers with higher prices for better quality. As a result, with the exception of Ethiopia, Kenya produces the best coffee in Africa. It is cultivated on small farms, in the area which extends from the south of Mount Kenya to 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 it is well known for its tremendous body, winy acidity, blackcurrant flavor and distinctive aroma. Kenyan AAA (triple A) is a prominent coffee sold in the gourmet coffee industry.
Madagaskar Coffee


The island of Madagascar is the twenty-second largest producer in the world and produces Robusta, Arabica and Excelsa. Unfortunately, frequent cyclones and the poor road network have prevented it becoming a more prominent producer. In 1878, the Arabica plantations were decimated by orange rust, and were replaced by Liberica and Robusta coffee trees. The former proved to be of inferior quality and the latter gave too low a yield. Since 1900, Kwilu from the Ivory Coast and Robusta from the Congo have been introduced.
Rwanda Coffee


It is believed that coffee was introduced in Rwanda in 1904 by German missionaries. Around 1930, a considerable interest in coffee developed as it was the sole revenues generating commodity for rural families. Up to now, coffee has played a considerable role in the socio-economic development of the country, despite the collapse of world coffee prices at the international market. Coffee growers in Rwanda, like most of East Africa, tend to be family farmers with just a couple acres on which they grow coffee along with other crops like corn, bananas and sugar cane.
Tanzania Coffee


The coffee industry in Tanzania developed in a similar way to that in Kenya because management of its coffee industry was by the same people: originally German, latterly British. However, more recently the coffee industry has failed to prosper to the same extent as in Kenya. Most Tanzanian coffees are grown near the border of Kenya on the slopes of Mt. Kilimanjaro, and are sometimes referred to as Kilimanjaro, Moshi or Arusha. Other coffees are grown further south between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya, after one of the region's cities or Pare, the name of the cities market. All coffees are wet-processed and graded by bean size, with the highest grade being AA, then A and B. Tanzanian coffees are characterized by a winy acidity, medium to full body, and deep richness. Peaberries are often separated from flat beans and sold at a premium for the enhanced flavor characteristics they process.
Uganda Coffee


Most of the coffee produced in Uganda is Robusta, and is used for instant coffee and inexpensive blends. Uganda does produce one fine Arabica called Bugishu, which is grown on the western slopes of Mt. Elgon on the Kenyan border. This coffee is winy in its acidity, and is similar to Kenyan coffee in flavor, though lighter in body. Coffee accounts for 93% of the country's export revenue and employs 83% of all rural workers.
Yemen Coffee


Yemen was the birthplace of commercial coffee cultivation and the name of the port from where it was originally exported, Mocha, has entered the vocabulary of the world's coffee trade. Yemeni coffee has a rich chocolate aftertaste which has led to the term Mocha being used for mixtures of hot chocolate and coffee in some coffee shops. Yemeni coffee is grown at the south western tip of the Arabian Peninsula in the northern mountains and is sun-dried. It 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.
Zambia Coffee


Zambia coffee is produced by large estates. The most prominent are Terranova and Kapinga. At their very best, these are coffees in the classic East Africa tradition: medium bodied, floral in aroma, with a wine-toned, resonantly acidy cup.


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