What type of coffee is produced in Africa?


African Coffees 

Ethiopia is regarded to be the birthplace of the world’s first coffee. The interesting beans have a long connection with the land, its culture, and its people. Ethiopia and other African countries continue to plant coffee today, and are regarded as key coffee-growing locations that produce good coffee.

East African countries such as Ethiopia are well-known for their Arabica output, with perfect growing conditions for the Arabica plants. Plantations thrive in areas with mountains, rain, and mild weather. Both Arabica and Robusta coffee beans are grown in the continent’s center, and Robusta plantations dominate the vast flats of Africa’s west. Africa accounts for roughly a sixth of global coffee production.

It would be incorrect to generalize the taste of African coffees because Africa is such a huge continent with so many distinct environmental circumstances. Coffee varieties are produced by hundreds of distinct climatic conditions and variations of the Coffea plant, many of which are well-known and prized for their exceptional quality.


Ethiopia is known as the birthplace of coffee. Coffee was first discovered in the 9th century, according to legend. A Shepard is said to have discovered it. He noticed his goats become extremely bright when they were grazing on red cherries growing on dark green shrubs while traversing the Ethiopian countryside with his herd of goats. Despite the fact that Ethiopia has various wild kinds of Arabica plants, the mocha variety is most commonly employed for cultivation.

Ethiopia is Africa’s largest coffee producer, despite not being a major producer in terms of volume. Approximately 90% of raw coffee is produced on small, privately owned estates. In Ethiopia, both wet („washed“) and dry („natural“) bean processing are popular. Due to extended periods of drought and heat, the harvest must be completed on time to avoid the coffee cherries from drying out on the plants. Ethiopian coffee is mostly harvested by hand.

Ethiopian coffees 

Ethiopia inspires coffee enthusiasts all around the world with some of the best coffees on the planet. Ethiopians know and love their coffee; it is deeply ingrained in Ethiopian culture, and everyone is proud of the coffee they produce and delighted to share it with the rest of the world. The majority of Ethiopian coffee is ecologically grown, thanks to a progressive trajectory in agricultural politics and the help of enthusiastically involved micro-farmers. This indicates that no pesticides or herbicides are used by the farmers. Ethiopia produces several exceptional coffees as a result of this, as well as the fact that Ethiopians rarely utilize additives when processing their coffee.

Ethiopian coffee is known for being very fruity, with well-balanced acidity and body, as well as unique and distinctive aftertastes and a wide range of exquisite fragrances. Because it’s hard to generalize or summarize the flavors of all of these distinct coffees, it’s worth sampling a few of these African gems!

Ethiopian coffees, on the other hand, all have one thing in common: outstanding flavor. SOLINO coffee is a 100% Ethiopian coffee that is even roasted in Ethiopia.


Coffee cultivation takes a long time to reach Cameroon. Coffee plants were only introduced to Cameroon by a German officer around the turn of the century. The small country in Africa’s middle west is mostly made up of highland plateaus. While the southern sections are densely forested, the northern portions are sparsely forested. Cameroon, with its mountains, provides a diverse range of growing conditions for coffee. Mount Cameroon’s slopes are covered in descendants of Jamaica’s famous “Blue Mountain Coffee,” whereas the remainder of the country primarily produces Robusta coffees.

Cameroon used to be the world’s eighth-largest coffee-producing country. However, as the government eliminated all substitutes in the 1980s, coffee farming became less appealing, and production stagnated. Many growers adapted to the significantly less demanding Robusta plants, resulting in coffee beans of average quality. However, the few remaining Arabica fields in Cameroon are well-known across the world, and the European Union is presently investing around 30 million Euros in the establishment of new Arabica production regions.

Cameroon’s coffees are among the best in the world.

The northeastern slopes of Mount Cameroon are home to outstanding Arabica plantations at elevations of up to 2000 meters. The slightly more sensitive Arabica plants thrive in the local tropical circumstances, which include warm, consistent temperatures throughout the year and no frost. Because the slope parts of the mountains are inaccessible to cars and harvesting machines, the majority of the coffee is harvested by hand. This region’s Arabica coffee beans are described as pleasantly mild and sweet, which may be traced back to the sun-drying of the coffee cherries prior to washing. Arabicas from the tropical west of the country are usually full and fruity to earthy.

Cameroon’s Robusta coffees have a distinct nutty and strong flavor that varies greatly in quality. Beans with a robust body and rich flavors result from ideal growth conditions. Some cooperatives have recently begun concentrating in high-quality Robusta beans, and some of the best 100 percent Robusta blends, such as the Caffe New York Camerun, originated here, impressing with a distinctive aroma and flavor that is distinct from Arabica coffees. Definitely worth a shot!


Tanzanians aren’t very fond of coffee in general. Only approximately 2% of the country’s coffee production is consumed domestically; the rest is exported. Brazil, for example, retains a stunning 37 percent of its production! Tanzania, on the other hand, provides ideal growing conditions for coffee. Some farmers are aware of this and are cultivating exotic arabicas and high-quality robustas on their fertile areas.

Coffee from Tanzania

When we talk about Tanzania, only a few words spring to mind at first. There are a few exceptions, such as the Serengeti, Sanzibar, Kilimandscharo, and Lake Vitoria. Tanzania is made up of tropical rainforest near the coast, high plateaus, and wide savannas. Coffee is grown in a variety of locations, including mountain slopes and high savannas, because they receive sufficient rainfall and never experience frost. Arabica coffee accounts for about 65 percent of the country’s output.

Only approximately 20% of Tanzania’s population has access to electricity, the country’s infrastructure is inadequate, and the country is plagued by hunger and sickness. Coffee is the poor country’s most important export commodity after gold. Approximately 70% of the population is employed in the agriculture sector. Coffee exports are one of the most valuable aids in building the economy since, when compared to gold, coffee money benefits a lot more people. Tanzanian coffee signifies one thing in particular, owing to the country’s lack of technological advancement: a lot of human labor and the potential to give this country hope and the ability to help itself.

Tanzanian coffee

Tanzanian coffees are frequently compared to Kenya’s high-quality coffees. Recently, top-grade arabica coffees have been making their way to Europe in greater numbers, impressing with their various flavors after being roasted in Europe. Fertile grounds produce full-bodied scents with fruity acidity and honey, nut, and wood flavors. Tanzania has received the popular bourbon type of the arabica plant, which has resulted in some extremely distinct arabicas with delicate vanilla notes in the background.