What Defines the Coffee Association of African Growing Regions?

Africa sits on the equator and earns high recognition among coffee origins. East African countries such as Ethiopia and Kenya produce high-quality Arabica with rich aroma and lively fruit acidity, while West African countries including Senegal and Cameroon mainly grow Robusta. Processing is mostly natural or washed.

Bean size often varies because drought and water scarcity limit development, which nonetheless forms a distinctive flavor signature. This overview covers cultivation systems, representative varieties, coffee grades and flavor profiles across Ethiopia, Kenya, Uganda, Tanzania, Rwanda, Burundi and Malawi, with brewing suggestions for each.

Africa is an important region that cannot be overlooked in the global coffee landscape. From Ethiopia and Kenya in East Africa to Rwanda and Burundi in the center, and further south to Tanzania and Malawi, this continent has nurtured high-quality coffees of diverse styles. African coffee is generally known for its rich aroma and lively fruit acidity. Processing methods are mainly natural and washed, and the beans often vary in size due to drought and water scarcity, which has nevertheless formed a unique flavor signature. This article will systematically review the cultivation systems, representative varieties, grading systems, and flavor characteristics of Africa's major coffee-producing countries, and will also include brewing suggestions and flavor descriptions for several African beans from Front Street Coffee, giving you a comprehensive understanding of the charm of African coffee.

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Friends who have visited the Front Street Coffee physical store should all remember that on the menu full of coffee bean names, the first column is always occupied by beans from Africa. This is not because Front Street has a particular preference for Africa, but simply because there are so many kinds of African coffee, and the flavors of each producing country have their own strengths. Even within the same country, different producing regions can have subtle differences.

Africa lies along the equator and enjoys extremely high recognition among the world's coffee-producing countries. Among them, Ethiopia and Kenya are the most well known. These two countries can be called the pillars of African coffee. The decline of either would cause incalculable damage to the entire African coffee industry, so they have also won widespread recognition from coffee professionals around the world and accumulated a large number of loyal fans. Of course, Africa's coffee map extends far beyond these two countries, and there is much more worth exploring!

Most of Africa's finest coffee beans come from the eastern region. From Ethiopia and Kenya extending to Rwanda, high-quality Arabica coffee is grown there. West African countries such as Senegal and Cameroon mainly produce Robusta coffee beans. This article will briefly introduce the following regions: Ethiopia, Uganda, Kenya, Tanzania, and Malawi. However, objectively speaking, coffee cultivation across the African continent is extremely widespread, and wild coffee even exists in quite a few areas.

[Flavor characteristics: fascinating fruit acidity]

As the birthplace of coffee, Africa occupies a pivotal position in the entire industry. Although commercial cultivation has developed globally for hundreds of years, Africa still has a huge number of wild coffee varieties, which have always been the most precious resource in the hearts of coffee researchers. The common characteristics of African coffee are a rich aroma and fascinating fruit acidity. That lively acidity is invigorating, but the body is usually on the thin side, and the sweetness is not especially prominent. Because of the arid climate and lack of water, African coffee mostly uses the natural method to process green beans, so the beans are often not uniform or attractive in shape, and the defect rate is relatively high.

[Ethiopia]

From the perspective of administrative divisions, coffee is grown in all five major regions of Ethiopia. The four major cultivation systems are distributed across the following nine major producing areas: Gimma, Sidamo, Yirgacheffe, Harar, Limu, Illubabor, Gimbi (Lekempti), Tepi, and Bebeka. Among them, Yirgacheffe, Harar, and Sidamo are the best known.

[Ethiopia's coffee cultivation pattern]

Around 1995, Ethiopia redrew its administrative regions. The greatest impact on coffee-producing areas was the splitting of the former Sidamo Province - a small part remained as the new Sidama, while most was merged into Oromia Region; Yirgacheffe, which originally belonged to Sidamo Province, is now assigned to the new Gedeo Zone. At present, among Ethiopian coffee items circulating in the market, it is very common for old and new regional names to be used interchangeably. This article uses the new regional divisions as the basis and combines them with administrative divisions to sort out Ethiopia's coffee cultivation map.

Coffee cultivation in Ethiopia is concentrated in the western and southern regions. Smallholder family operations account for 90% of total cultivation. About 1.2 million smallholder families make a living from growing coffee, with each household cultivating less than 4 hectares. The average altitude is between 1,000 and 2,300 meters, planting density is 1,000 to 1,800 coffee trees per hectare, and yield is about 600 kilograms per hectare.

Ethiopia's coffee cultivation can be divided by scale and model into:

● Forest coffee (8-10%): Coffee trees coexist with other crops in primary forest without any manual intervention, and farmers harvest coffee cherries regularly

● Semi-forest coffee (30-35%): Coffee trees are grown in the zone between the forest and farmers' living areas. The varieties, like forest coffee, grow naturally, and farmers manage the cultivation area and plant other cash crops

● Garden coffee (50-55%): Coffee trees are planted around farmers' living areas, mostly planted by farmers themselves

● Plantation coffee (5-6%): Operated by large private growers, with more complete processing facilities and capacity

[Ethiopian coffee varieties]

Ethiopia has nearly 2,000 recorded coffee varieties (including 1,927 native varieties and 128 introduced foreign varieties).

In appearance, Ethiopia's coffee varieties are like a grand exhibition - long, short, thin, plump, there is everything you can imagine...

[The full family tree of Ethiopian native varieties]

Long-shaped beans: Distributed throughout all coffee-growing areas in Ethiopia. In terms of actual proportions, there are more long-shaped varieties in western Jimma (including Limmu and Kaffa), and fewer in Sidama or Yirgacheffe.

Small-bean varieties: Rounder in appearance, very small in size, mostly between 14-15 screen sizes. This variety is the most familiar to everyone and is often seen in Sidama and Yirgacheffe, and has even been found in Harar samples and green coffee beans sold locally in Jimma. Compared with other regions, Sidama, Yirgacheffe, and the surrounding Arsi and Guji areas grow more small native varieties.

[Processing methods]

Ethiopia's coffee processing methods are as follows:

● Natural: The most traditional processing method. Because Harar is especially dry and lacks water sources for washing, it produces only naturally processed beans. Other regions such as Sidama, Yirgacheffe, Guji, and Jimma also produce natural coffee.

● Washed: Compared with natural, it has higher requirements for processing equipment, water resources, and processing plant environment, but it can more stably mass-produce high-quality coffee. All producing regions except Harar have washed processing.

● Honey: In the past two years, items labeled as Kochere honey process have gradually appeared on the market, but this remains questionable for now.

[Flavor characteristics]

● Washed: Citrus fruit profile, similar to lemon, tangerine, orange, grapefruit, and sweet pomelo. Flavor intensity ranges from obvious citrus peel aroma to varying strengths of fruit acidity - from soft little tangerine, to medium-intensity orange, to the more refreshing acidity of lemon and grapefruit.

● Natural: Ripe yellow, red, and black fruit aromas, similar to apricot, peach, cherry, strawberry, cranberry (dried), blueberry (dried), plum, etc., accompanied by varying degrees of vinous notes, like rum, whiskey, and even red wine aromas (Beaujolais).

[Ethiopian coffee grades]

The definition of Ethiopian coffee grades is relatively complex.

After reviewing materials, Front Street learned that under the Ethiopian Ministry of Agriculture there is a department called the Cupping and Liquoring Unit CLU, which is specifically responsible for quality approval of exported coffee, including the important duty of grade definition; the CLU existed before ECX appeared.

Before ECX appeared, the export grades for washed coffee were divided into G1 and G2; the export grades for natural coffee were G3, G4, and G5, meaning the highest grade for natural coffee was G3.

After ECX appeared, the grading was redefined. The names of washed grades did not change, while for natural coffee, G1 appeared for the first time. This is also the reason why Ethiopian natural G1 and G2 can now be seen on the market, while G3 is gradually decreasing.

The Front Street Ethiopian coffees available at Front Street Coffee all belong to G1 grade.

[Ethiopia's nine major specialty producing regions]

Yirgacheffe (specialty producing region): Altitude 1,800-2,000 m | Garden coffee system |

Yirgacheffe is attached to the Sidamo producing region but has been separated out because of its unique flavor. In addition to the town of Yirgacheffe itself, it also includes three surrounding sub-regions: Wenago, Kochere, Gelena, and Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A, and Gelena/Abaya A are more expensive than the B lots of the same names. In addition to washed and natural, special-processing beans have also begun to appear in the Yirgacheffe producing region today. In Front Street Coffee's Front Street daily drinking series, there is a washed Yirgacheffe with a clean mouthfeel, intense white floral aroma, and a strong sweet finish. Even Front Street's baristas are extremely fond of it.

Sidamo (specialty producing region): Altitude 1,400-2,200 m | Garden coffee system |

The flavor is similar to Yirgacheffe. Refined washed or natural Sidamo also carries floral and orange aromas, and its value is no less than Yirgacheffe's. The varieties in these two producing regions are similar. The beans are medium-sized, but there are also short small-bean varieties, which farmers often sell separately. The common Kurmie has poor disease resistance; Wolisho is tall and robust; Deiga has a medium tree shape. These three are the main varieties in the specialty natural series Biloya and Aricha. Front Street Huakui is produced in the Sidamo producing region. In addition to obvious floral aroma, Front Street Huakui also has the wild berry acidity of the Sidamo producing region and is deeply loved by everyone.

Limu (specialty producing region): Altitude 1,200-2,000 m | Garden, forest, semi-forest, and plantation coffee systems |

Production is relatively small, mainly exported to European and American markets. It is not easy to buy in Taiwan, but it is very popular in Europe and the United States. It has three processing methods: washed, natural, and semi-washed. Limu's viscosity is noticeably lower, and its floral and citrus expression is also inferior to Yirgacheffe and Sidamo, but it has an extra grassy note and brown sugar aroma, with bright fruit acidity.

Harar (specialty producing region): Altitude 1,500-2,400 m | Garden coffee system |

Harar is exclusively natural. It is an ancient eastern city, but coffee is not grown in the urban area itself. So-called Harar coffee refers to coffee produced in the high and low areas of Hararghe in the greater Harar region. Because annual rainfall is only 1,000 mm, all of it uses the natural processing method. In flavor, Harar coffee has long been famous for its special [wild mixed aroma], a typical example of the early morning flavors of antiquity, and is called the [twin star] together with Yirgacheffe.

If the defective beans in Harar can be carefully sorted out, it is easy to taste berry aromas, with a slightly pleasant fermented wild mixed aroma. However, due to various factors, Harar coffee quality has been unstable in recent years, and combined with inaccurate grading systems, you must cup or taste it before buying.

Jimma (large-volume commercial coffee producing region): Altitude 1,350-1,850 m | Forest/semi-forest system |

Jimma is the capital of the Kaffa forest or Kaffa Province. Its English spelling is very inconsistent. On maps it is mostly written as Jimma, but on coffee burlap bags it is spelled Djimmah. This is Ethiopia's largest producing region, accounting for one third of exports.

The Kaffa forest is known for its primitive wild varieties. Jimma is the distribution center for Kaffa in this region. Farmers are accustomed to transporting coffee picked in the forest area to Jimma, then mixing hundreds or thousands of varieties together to sell as commercial beans, which causes the aromas of many delicious varieties to be masked.

Although washed specialty Jimma does not have the orange aroma and floral charm of Yirgacheffe, its flavor profile is quite clean and transparent, similar to Central American specialty coffee. Commercial-grade specialty Jimma is very common in Taiwan. If you are lucky, you can also buy good-quality Jimma at a low price, with a fresh lemon peel aroma that is not inferior to Sidamo. Overall, Jimma has a better flavor than Brazil's large-volume commercial Santos and is a good low- to mid-priced blend bean.

Illubabor (large-volume commercial coffee producing region): Altitude 1,350-1,850 | Forest/semi-forest coffee system |

This region is located in western Ethiopia, bordering Sudan. It is the westernmost producing region. Its coffee gene diversity is second only to the Kaffa forest. The beans are noticeably larger than Yirgacheffe and Sidamo, with lower fruit acidity, good viscosity, and balanced flavor. Coffee from here is mostly transported to Jimma for blending, and is rarely sold independently.

Gimbi, Lekempti (large-volume commercial coffee producing region): Altitude 1,500-1,800 | Forest/semi-forest coffee system |

This region has both natural and washed beans. The beans resemble Harar's long-shaped beans, and there is also a small amount of specialty grade that is quite popular in Europe and the United States. Most of it is called the poor man's Harar. Its fruit acidity and fruity notes are better than Illubabor's, and the flavor is bright.

Tepi, Bebeka (large-volume commercial coffee producing region): Altitude 500-1,900 m | Garden/forest/semi-forest coffee system |

The two producing regions are very close. Tepi is north of Bebeka and has corporate-managed coffee plantations. In recent years, the garden system has been promoted to increase farmers' income, with annual output of about 3,000 tons. Both places have wild coffee. Output is not high, and the flavor is very different from Harar and Yirgacheffe. Low fruit acidity is the biggest feature, making it suitable for blend beans. It has both natural and washed.

Lake Tana area (alternative producing region): Altitude 1,840 m | Forest system |

Monastery coffee. The surrounding forest coffee has extremely low annual output, less than 10 tons, so it cannot really be called a producing region. The Orthodox monasteries, churches, religious murals, and myths standing around the lake area have created the world's most "divine-tasting" coffee. European monks opened up the local coffee-growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no dedicated plantations here; coffee trees are naturally scattered in forests and gardens. During harvest season, the Ethiopian coffee trading company goes to the town to buy coffee beans collected by farmers.

Front Street Coffee Yirgacheffe Gutingting Coffee Beans Producing region: Yirgacheffe, Ethiopia Cooperative: Gutingting Cooperative Altitude: 2,000 m-2,100 m Variety: Local native varieties Processing method: Washed

Roasting suggestion

Front Street Gutingting is more suitable for light-medium roasting, which can highlight Front Street Gutingting's clean mouthfeel and bright fruit acidity, with an obvious sweet aftertaste.

Machine: Yangjia 800N roaster

Charge temperature: 180°C

Turning point: 5'00", 149.9°C

First crack: 8'42", 183.8°C

Develop for 1'48" after first crack, then discharge at 193.5°C.

Brewing suggestion

Dripper: Hario V60

Water temperature: 90°C

Coffee-to-water ratio: 1:15

Grind size: Medium-fine

Use 30 g of water for a 30-second bloom. Pour in a small stream in circles to 125 g, then pause. When the water level is about to expose the coffee bed, continue pouring to 225 g and stop. When the water level is about to expose the coffee bed again, remove the dripper. (Start timing at the beginning of the bloom.) Extraction time is 2'00".

Flavor description

Citrus and black tea on the entry, followed by cream, caramel, and almond in the finish as the temperature changes. The sweet aftertaste is obvious, and the mouthfeel is clean and delicately sweet.

[Burundi]

Burundi (The Republic of Burundi) is located on the southern side of the equator in east-central Africa. It borders Rwanda to the north, Tanzania to the east and south, the Democratic Republic of the Congo to the west, and Lake Tanganyika to the southwest. The country has many plateaus and mountains, mostly composed of the highlands on the eastern side of the East African Rift. The national average altitude is 1,600 meters, earning it the name "country of mountains." Burundi is mountainous, and its suitable altitude and climate are very well suited to coffee cultivation. Front Street Coffee found on the map that the title "Heart of Africa" is not undeserved; its outline is indeed like a heart.

Burundi coffee beans are mainly produced by numerous smallholder coffee farmers, mostly gathered around processing plants within the country. Wet mills in different producing areas also have their own management integration units (SOGESTAL for short), basically wet mill management associations. The association's main function is to provide better hardware equipment within the area, so it has played an indispensable role in improving Burundi coffee quality in recent years. Burundi's best coffee is processed by the washed method and is mostly Bourbon variety.

Burundi has one of the world's most diverse and most successfully operated coffee industries, with its own characteristics. The country's coffee was introduced by Belgian colonizers in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located in areas bordering war-torn Rwanda, which has put pressure on coffee production. Almost all coffee produced in Burundi is Arabica coffee beans, while Ngozi's coffee trees are grown at altitudes of more than 1,200 meters. Burundi coffee has a rich, aromatic flavor and excellent acidity. Most of the product is exported to the United States, Germany, Finland, and Japan.

Burundi coffee has striking similarities to its neighbor Rwanda, and the coffees produced by the two countries are often confused. Burundi coffee cultivation is dominated by Bourbon, using traditional washed processing to process coffee cherries. The main characteristic of its specialty coffee is elegant sweetness and bright citrus aroma.

Representative coffee: [Burundi Heart of Africa]

Grind size: Medium-fine

Dripper: Hario V60

Water temperature: 90°C

Water-to-coffee ratio: 1:15

Brewing suggestion

Use 30 g of water for a 30-second bloom. Pour in a small stream in circles to 125 g, then pause. When the water level is about to expose the coffee bed, continue pouring to 225 g and stop. When the water level is about to expose the coffee bed again, remove the dripper. (Start timing at the beginning of the bloom.) Extraction time is 2'00".

Flavor description: Fresh aromas of kumquat and lemon. The slight sweetness of caramel and plum fills the whole cup. The fermented acidity of the washed process is very bright.

[Kenya: small cooperatives]

Kenyan coffee has obvious acidity, sweetness, and a dry vinous aftertaste. Its most outstanding feature is the taste and aroma of blackcurrant. Auctions are held every Tuesday during the harvest season in Nairobi, leading to price wars over the best crops. In recent years, Kenyan green coffee prices have been high and prone to disappointments. Front Street's roasters and baristas often work overtime roasting and cupping newly arrived Front Street Kenyan coffee in order to present everyone with a cup of Kenyan coffee that is clean and beautifully acidic.

[Kenya's 6 major producing regions]

Nyanza and Murang'a

The bright acidity and full body that most people love are both found here. In addition, it is not too far from Nairobi, so many foreign buyers visit during the harvest season.

Nyeri

Bright blackberry and full body, plus citrus and even floral aromas. The specialty beans here are also a major contributor to Kenya's international fame.

Kirinyaga

The flavor here is also bright fruit acidity, with medium body and delicate sweetness.

Embu

The acidity here is not as powerful as Nyeri's, and the flavor is balanced and clear, with mostly good aftertaste performance.

Machakos

This region is on the rise. It is famous for clean fruit acidity and delicate flavor, medium body, and a delicate, fresh finish, and in recent years it has attracted many buyers.

Western producing regions

Their flavors are very different from those of the central producing regions, attracting buyers with medium-full sweetness and milder flavors. The hazelnut and gentle fruit notes of some washed mills in this region are also widely favored by buyers who do not like bright acidity.

Most Kenyan coffee is produced by small cooperatives rather than large estates, wet-processed, and graded by bean size. Kenyan coffee is acidic (with vivid flavor notes), making the mouthfeel brighter. Depending on which farm it comes from, it has berry or citrus notes, sometimes alternating with spice. Some are bright and clean, while others have a vinous taste.

Kenya has produced a disease-resistant hybrid called Ruiru 11, but it lacks some of the best flavor characteristics of traditional coffee and is considered a lower grade. They are still developing this bean in the hope that it can taste as good as natural crops.

Malawi is a small country in southeastern Africa between Mozambique and Zambia. Its coffee has a smooth, full mouthfeel and is a true pleasure to drink. It rarely reaches the Western Hemisphere, so if you see some, you should seize the chance to taste it. You will find the softer, more floral, sweet, delicate, and bright style of East Africa.

[Front Street Kenya Little Tomato] Producing region: Thika, Kenya Processing plant: Asali Honey Processing Plant Altitude: 1,550 m-1,750 m Variety: SL28, SL34 Processing method: K72 process

Brewing parameters

Recommended method: V60 dripper

Water temperature: 90-91°C

Coffee dose: 15 g

Coffee-to-water ratio: 1:15

Grind: Medium-fine

Brewing method

Use 30 g of water for a 30-second bloom. Pour in a small stream in circles to 125 g, then pause. When the water level is about to expose the coffee bed, continue pouring to 225 g and stop. When the water level is about to expose the coffee bed again, remove the dripper. (Start timing at the beginning of the bloom.) Extraction time is 2'00".

Flavor description: The wet aroma has ripe tomato and floral notes. On the entry, flavors of cherry tomato and smoked plum. The acidity is bright, the mouthfeel is clean, the body is medium, the mid-palate sweetness is prominent with a juicy feel, and the finish has berry aroma and brown sugar sweetness, along with green tea aroma.

[Rwanda: Land of a Thousand Hills]

Rwanda (Republika y'u Rwanda) is a country in east-central Africa. Its full name is the Republic of Rwanda. It is located on the southern side of the equator in east-central Africa and is a landlocked country. It borders Tanzania to the east, Burundi to the south, the Democratic Republic of the Congo to the west and northwest, and Uganda to the north. Its territory covers 26,338 square kilometers. Most of the country has a tropical highland climate and tropical savanna climate, mild and cool, with an average annual temperature of 18°C. The year is divided into two dry seasons and two rainy seasons. March to May is the long rainy season, and October to December is the short rainy season. The average annual precipitation is 1,000-1,400 mm. Its area is 26,338 square kilometers.

Rwanda coffee and geography

The country has many mountains and plateaus, with more than 1,800 hills of various sizes, earning it the name "Land of a Thousand Hills." The east has many hills, marshes, lakes, and dense water networks, as well as vast natural pastures; the center is lowland along the lake; the northwest is a mountain area composed of a group of volcanoes. Rwanda is closest to the equator, but its altitude is above 1,500 meters, and its average annual temperature is only 18°C. Combined with abundant rainfall, suitable water and heat conditions, and picturesque scenery, it is known as the "Land of Eternal Spring" and the "Switzerland of Africa."

The beautiful Land of a Thousand Hills, Rwanda, has a long and rich culture of growing highland coffee, mainly cultivating high-quality Arabica coffee. Rwanda's specialty coffee accounts for 20% of total coffee production and is also very popular in the international market. In this unique growing environment, Rwanda's high-quality coffee has developed a distinctive mouthfeel and aroma. It is precisely because of these distinctive flavors that Front Street brought in a bean from Rwanda, hoping to taste its uniqueness together with everyone.

According to Karuritewa, marketing and promotion officer of the Rwanda Coffee Association, Front Street learned that Rwanda plans to reach 3,000 tons of coffee exports this year, further increasing coffee production to meet growing market demand. Starbucks, the world's largest coffee beverage retailer, has also partnered with the Rwandan government to import Rwandan coffee. Just as on Rwanda coffee's trademark, a coffee-colored dove flies up from a coffee cup, set against the words "Cup of Hope."

The taste of Rwanda coffee is described as "grassy aroma," with tropical climate characteristics. After cupping coffee beans from Rwanda, Front Street found that in addition to fruity sweetness, this coffee also allows people to taste a refreshing, bright, and fresh feeling. The Bourbon coffee grown in Rwanda is stunning for its fruity sweetness, with a rich, full aroma and absolutely no astringency, leaving a long aftertaste. This coffee has a pleasant citrusy sweet aroma, a deep chocolate color, notes of red apple, cherry, cinnamon, and honey, excellent sweetness and balance, and a finish of cinnamon, almond, and chocolate.

Representative coffee:

[Front Street Coffee Rwanda Gaseke] Producing region: Nyamasheke, Western Rwanda Altitude: 1,500 m Variety: Bourbon Processing method: Washed

Grind size: Medium-fine

Dripper: Hario V60

Water temperature: 90°C

Water-to-coffee ratio: 1:15

Brewing suggestion

Use 30 g of water for a 30-second bloom. Pour in a small stream in circles to 125 g, then pause. When the water level is about to expose the coffee bed, continue pouring to 225 g and stop. When the water level is about to expose the coffee bed again, remove the dripper. (Start timing at the beginning of the bloom.) Extraction time is 2'00".

Flavor description: Cherry tomato, nuts, cocoa sweetness, mint.

[Tanzania]

Tanzania is one of the birthplaces of early humans. As early as BC, it had trade contacts with Arabia, Persia, India, and other places. Tanzania's full name is The United Republic of Tanzania. It is located in eastern Africa, south of the equator, and is a member of the Commonwealth of Nations. It borders Kenya and Uganda to the north, Zambia, Malawi, and Mozambique to the south, Rwanda, Burundi, and the Democratic Republic of the Congo to the west, and faces the Indian Ocean to the east. There is also a bean from Tanzania on Front Street Coffee's bean list.

Tanzania has a land area of 945,087 square kilometers, of which Zanzibar accounts for 2,657 square kilometers. It is composed of the mainland, Zanzibar Island, and more than 20 small islands. It is located in eastern Africa, south of the equator. The mainland faces the Indian Ocean to the east, borders Zambia, Malawi, and Mozambique to the south, Rwanda, Burundi, and the Democratic Republic of the Congo to the west, and Kenya and Uganda to the north. The mainland coastline is 840 kilometers long. Tanzania's terrain is high in the northwest and low in the southeast, forming a stepped shape. The eastern coast is lowland, while the western inland plateau accounts for more than half of the total inland area. The East African Rift splits into east and west branches at Lake Malawi and runs north-south through the country. In the northeast, the Kibo Peak of Mount Kilimanjaro rises to 5,895 meters, the highest peak in Africa.

Unlike most African producing countries, Tanzania's coffee bags are not the common jute bags, but rough fiber bags made from agave leaves. This is because the local government banned the use of jute bags in order to protect Tanzania's sisal industry.

| Cultivated varieties

According to Front Street, the most commonly grown coffee varieties in Tanzania are Bourbon, Typica, and Kent.

Bourbon

Generally, when we speak of Bourbon, we mostly mean Red Bourbon. This is because after the red Bourbon coffee tree flowers and fruits, the color of the coffee fruit changes from green > slightly yellow > slightly orange > ripe red > then darker red when more ripe. Therefore, some people also call it [Red Bourbon]. Bourbon grown at high altitude usually has a better aroma, while the acidity is brighter, and it can even taste somewhat like red wine.

Typica

Its flavor performance is excellent and it is recognized as a specialty coffee variety, but its yield is extremely low and it is susceptible to rust disease, requiring more labor for management. Typica coffee originated in Ethiopia and southeastern Sudan and is the most widely cultivated coffee variety in the Western Hemisphere. The plant is relatively robust but not tolerant of sunlight. The top leaves of Typica are red-bronze, so it is called red-top coffee.

Kent

A Typica hybrid variety discovered in 1911 at the Kent coffee estate in the Mysore region of India. It was created by crossing S288 with Typica and has high yield and rust resistance. Its coffee aroma is fuller than Bourbon's, and it has been introduced to new-world producing countries such as Kenya and Indonesia, making outstanding contributions.

| Processing method

Tanzanian green beans are mainly washed. The washed method is currently the most widely used processing method, using washing and fermentation to remove the skin, pulp, and mucilage. Washed method process: selecting beans - removing pulp - fermentation - washing - drying - hulling - sorting and grading.

| Grading

Tanzania's grading method is the same as Kenya's, grading according to bean size and flavor. Bean sizes in order are:

AA Plus (AA+): AA grade with especially excellent cup quality (flavor, mouthfeel)

AA: Screen size 17-18

AB: Screen size 15-16, accounting for most of production

C: Smaller screen size than AB

TT: Lighter-weight beans blown out from AA and AB grade beans by an airflow sorter

T: Lighter-weight beans blown out from C grade beans by an airflow sorter

E Elephant Bean: Large mutant beans formed by two beans joined together, also called elephant ear

UG: Those not meeting the above standards

PB: Peaberry, classified by appearance, unrelated to flavor or weight

Flavor grades in order are:

TOP, PLUS, FAQ

FAQ "Fair to Average Quality" will have some slight defective beans, but Front Street believes this does not affect the flavor.

Coffee mouthfeel:

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique, and Zambia to the south, and Rwanda and Burundi to the west. Many people like to compare Tanzanian coffee with its neighbor Kenya. Compared with high-quality Kenyan coffee beans, Tanzanian coffee has a little less bright acidity, appears softer and gentler, with more sweet aroma. Its strong red wine note is also a characteristic of Tanzania.

In northeastern Tanzania stands Mount Kilimanjaro, the highest peak in Africa. After World War I it was a mandate territory and was once under British colonial rule, gaining independence in 1964. Bourbon coffee was first introduced for cultivation as early as 1893. Green bean processing is mainly washed, and good-quality high-altitude Tanzanian coffee, like Kenya's, has active and bright acidity.

In northern Tanzania, coffee-producing areas are around the highlands at the foot of Mount Kilimanjaro, including Moshi and Mbeya. To the south, the main area is the Songea-Ruvuma area through which the Ruvuma River flows. Because of different growing terrain, the styles differ slightly. Coffee produced in the Ruvuma region in southwestern Tanzania has vinous and fruity aromas, different from coffee in the northern area near Mount Kilimanjaro.

Mount Kilimanjaro is located in northeastern Tanzania and is also Tanzania's largest coffee-producing region, accounting for 75%. Generally speaking, Tanzanian coffee beans have extraordinary quality. Important producing areas are in the northern mountains near Kenya. Smallholder farmers account for 85% of cultivation there, growing coffee at altitudes between 1,300 and 2,000 m. Its coffee flavor differs from that of neighboring Ethiopia and Kenya, combining characteristics of both countries, with good body and both fruity and floral aromas. It is a coffee worth trying. Coffee is a dicotyledonous plant. Generally speaking, a coffee cherry normally contains a pair (that is, two halves) of coffee seeds, which are what we call coffee beans.

Compared with a pair of flat-sided beans, the round bean also called caracol or caracolillo means little snail in Spanish. Botanically, the production of peaberry is said to be due to uneven pollination (Arabica coffee is a self-pollinating plant; if a coffee flower has only one ovary, or only one ovary is successfully pollinated, only one seed can be produced), or uneven nutrition during growth (usually more likely to occur in coffee fruits growing at the ends of coffee tree branches), where nutrients are absorbed by only one cotyledon, and only the cotyledon that receives nutrients and continues to grow develops into a single oval, egg-shaped coffee seed, hence the name peaberry. Normally, the proportion of peaberry produced by coffee plants is about 3 to 5%, so output is relatively scarce. Also, because its shape and size differ from normal flat beans, peaberry is often separately graded and sold after screen sorting.

Northern coffee is full of aroma, with bright acidity, a mellow mouthfeel, and, thanks to fertile volcanic soil, a sweetness like mineral water.

Southern coffee has rich floral aroma, a smooth mouthfeel, and elegant fruit acidity.

Coffee-growing regions in Africa - Tanzanian coffee comes from the fertile East African Rift Valley and is an outstanding representative of the high-quality coffee from this region. Its refreshing acidity and medium body are complemented by sweet citrus and floral aromas. This coffee tastes excellent whether served hot or as iced coffee. Paired with orange or berries, its bright flavor stands out even more. The bean Front Street brought in from Kilimanjaro, Tanzania, is the same.

[Front Street Coffee Tanzania Kilimanjaro] Producing region: Kilimanjaro, Tanzania Altitude: 1,300 m-2,000 m Variety: Typica Processing method: Washed

Grind size: Medium-fine

Dripper: Hario V60

Water temperature: 90°C

Water-to-coffee ratio: 1:15

Brewing suggestion

Use 30 g of water for a 30-second bloom. Pour in a small stream in circles to 125 g, then pause. When the water level is about to expose the coffee bed, continue pouring to 225 g and stop. When the water level is about to expose the coffee bed again, remove the dripper. (Start timing at the beginning of the bloom.) Extraction time is 2'00".

Flavor description: Citrus, berries, honey, tea-like note

The above content is compiled by CoffeeHunters, a coffee news website.