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Africa gave the world coffee. The emotion in a cup can be found in connecting with its origin, the terroir, and the hands that moulded its character and body. The first wild coffee plants came from Ethiopia, rich in Coffea arabica. Through trade, smuggling and colonial exploits, coffee moved from Ethiopia to Yemen, the Middle East, Europe, the Americas… and back to Africa.

African terroirs
Other key African coffee-producing countries include Kenya, Tanzania, Uganda, Rwanda, Burundi and the Democratic Republic of Congo (DRC). Arabica and Robusta are the two most commercially prominent species of coffee beans. Arabica is preferred for its superior coffee quality; Robusta is known for its earthy, nutty and bitter taste.

Ethiopia is Africa’s biggest coffee producer due to its diverse site-specific landrace varieties that evolved naturally, boasting various flavour profiles. These include Sidamo, Yirgachefee, Harar, Limu and Djimmah. French missionaries introduced Bourbon Arabica to Kenya in 1893; subsequent arrival of British colonial rule led to the development of Kenya’s SL-28 and SL-34 varieties. Rwanda also cultivates Bourbon Arabica.

Uganda and Tanzania boast indigenous Robusta, as well as colonial Arabica introduced via other parts of Africa. Robusta accounts for 80% of Uganda’s cofee exports. Tanzania additionally produces the rare Peaberry variety, a natural mutation that makes up 5% of the world’s coffee, sought out for its smooth, bright character and fruity flavour.

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