AFRICA

Subcategories

• ETIOPIA

  Freshly roasted specialty coffee from Ethiopia is one of the most prized coffees in the world. Ethiopia is considered by many coffee experts to be the birthplace of coffee, and Ethiopian coffee is renowned for its complex and distinct flavors.

  Coffee beans in Ethiopia come mainly from two regions: Yirgacheffe and Sidamo. Yirgacheffe coffee is known for its fruity and floral aromas, while Sidamo coffee has more intense aromas of dried fruit and dark chocolate.

  The roasting process of Ethiopian specialty coffee is essential to achieve the characteristic aromas and taste. The coffee is roasted in small quantities to ensure that each bean is roasted evenly and to achieve a full and rich taste.

  Ethiopia's specialty coffee is valued because it is grown in ecological and sustainable conditions, and producers focus on the quality and diversity of coffee varieties. Specialty coffee is also bought directly from the producers, which ensures that they receive a fair price for their work and that the quality of the coffee is preserved before reaching consumers.

  In conclusion, freshly roasted specialty coffee from Ethiopia is a great choice for coffee lovers who want to try complex and unique flavors and tastes. It is a premium coffee that is grown and roasted with care to achieve the best taste and protect the environment.

• KENYA

  Despre cafeaua din Kenya putem spune ca este universal considerata ca fiind una dintre cele mai bune cafele din lume si foarte preţuită în industria cafelei. In ciuda apropierii sale de locul de nastere al cafelei în Etiopia, plantele de cafea au fost aduse la început in Tanzania de catre misionarii francezi din Insula Bourbon. În acelaşi timp, misionarii scoţieni au fost activi în Kenya şi au experimentat cu puieţi Mocha din Etiopia. Împreună, cele două grupuri au introdus cele două tulpini - Mocha şi Bourbon.    Importata în Kenya din anul 1893, cafeaua a fost bine cultivata în următorii zece ani, devenind cultura principala destinata exportului. Astazi, Kenya stabileşte standardele pentru producţia şi prelucrarea cafelei.    Nici un alt grup de fermieri mici, oriunde în lume, nu a ajuns atat de aproape de a produce în mod constant cafea de calitate superioara, asa cum fac  kenyenii. Ei sunt specialişti in agricultura, care evita sa aplice produse chimice arborilor de cafea. Mai degrabă, ei se bazează pe metode mai prudente din punct de vedere ecologic, cum ar fi tăierea şi tunsul arborilor, pentru a promova creşterea şi a controla insectele.     Kenya urmareste functionarea eficienta a cooperativelor apartinand micilor proprietari, practica tehnici avansate de procesare a cafelei prin „metoda umeda” si supraveghează o industrie de export, care recompensează producătorii de cafea pentru a atinge o calitate înaltă. Mai departe, Kenya Coffee Board (Consiliul Kenyan al Cafelei) supravegheaza fiecare lot de cafea şi atribuie un clasament pe baza unor criterii standardizate, elaborate pentru prepararea boabelor, gust, aciditate si aroma. Loturile sunt apoi trimise la Nairobi pentru licitatie, unde cele mai bune grade primesc cele mai mari preturi. In cazul cafelei Kenya AA Plus, gradatia este AA+, ceea ce inseamna ca marimea boabelor se situeaza intre AA si AAA, adica intre 7 si 8 mm.   Dintre cafelele est-africane, este cafeaua de o calitate exceptionala, are cea mai pronuntata aroma fructata si aciditate. Reputatia sa deriva din conditiile ideale de crestere si dintr-o industrie a exportului bazat pe calitate.

• TANZANIA

  Tanzania is one of the specialty coffee producing countries in Africa, having a variety of regions with different soils and climatic conditions, which allows the cultivation of unique varieties of coffee.

  Among the most famous production areas in Tanzania are the Mbeya region, the Arusha region and the Moshi region, where varieties such as Bourbon, Typica and Kent are grown. These regions produce specialty coffee with unique aromas, such as floral, citrus and chocolate notes.

  In Tanzania there are also associations of specialty coffee producers, such as the Tanzania Coffee Research Institute (TCRI) and the Tanzania Coffee Association (TCA), which focus on increasing the quality of coffee produced by improving agricultural practices and promoting sustainability in the coffee industry.

  Certainly, there are a multitude of specialty coffee varieties grown in Tanzania, each with unique tastes and aromas. In the following, I will present some of the most famous specialty coffee varieties from Tanzania:

  Peaberry - is a variety of coffee in which the beans do not develop in pairs, but instead develop as solitary beans in coffee cherries. This makes the grains have a rounded shape, which makes them easier to harvest and process. Peaberry has an intense aroma, with hints of fruit and chocolate.

  Bourbon - is a variety of specialty coffee originating from the island of Reunion, but which is also cultivated in Tanzania. It has a sweet and balanced taste, with floral aromas and notes of chocolate.

  Kilimanjaro - is a variety of coffee grown on the slopes of Mount Kilimanjaro, at high altitudes. The berries have an intense aroma, with notes of chocolate, fruits and herbs. This variety is considered to be one of the best in Tanzania.

  Ngorongoro - is a specialty coffee variety grown near the Ngorongoro National Park. The berries have a sweet and fruity taste, with hints of cocoa and nuts.

  If you want to enjoy the taste of specialty coffee from Tanzania, I recommend you try a cafe specializing in quality coffee, which offers varieties from this country. You can also try to buy specialty coffee beans from Tanzania and prepare them at home, to enjoy the authentic taste of this coffee.

• RWANDA

  Freshly Roasted Specialty Coffee from Rwanda: An Aromatic Delicacy

  Specialty coffee is often regarded as an art, a sensory journey that delights the senses and surprises the taste buds with complex and rich flavors. Among the countries renowned for producing high-quality coffee is Rwanda, a country in East Africa with a rich history of cultivating premium coffee beans. Rwandan specialty coffee has gained worldwide recognition due to its distinctive aroma and meticulous production process.

  Origin and Cultivation

  Rwanda is known for its fertile soil and favorable climate, providing ideal conditions for the cultivation of specialty coffee. Regions such as the northwest, with its mountainous areas, and the southeast, characterized by lower and wetter lands, are among the most prolific coffee-growing areas in Rwanda.

  Coffee production in Rwanda is primarily of Arabica varieties, with Bourbon and other varieties such as Catuai and Caturra being the most widespread. Rwandan growers pay special attention to agricultural practices, including hand-picking coffee beans at the optimal ripeness. This attention to detail contributes to the exceptional quality of Rwandan specialty coffee.

  Roasting Process

  After harvesting, coffee beans undergo a meticulous roasting process. This stage is essential for developing the aroma and unique characteristics of each coffee batch. Specialized roasters in specialty coffee use advanced techniques to control temperature and roasting time, allowing the beans to reach their maximum potential of flavor and taste.

  During roasting, Rwandan coffee beans are often subjected to a medium to medium-dark roast profile, which allows floral and fruity aromas to develop properly. This delicate process highlights the unique characteristics of Rwandan coffee, offering an unmistakable tasting experience.

  Taste Profile

  Rwandan specialty coffee is known for its delicate and complex flavors, ranging from floral and fruity notes to subtle hints of chocolate and nuts. The taste is often described as balanced and refined, with a pleasant acidity and subtle sweetness. From rich espressos to light filtered coffees, Rwandan specialty coffee offers a variety of taste profiles to satisfy any coffee lover's preferences.

  Conclusion

  Freshly roasted specialty coffee from Rwanda is an exceptional choice for coffee lovers seeking an aromatic and refined experience. From sustainable agricultural practices to meticulous roasting processes, each stage of production contributes to the superior quality and distinctive character of Rwandan coffee. Whether enjoyed at an elite coffee shop or prepared at home, specialty coffee from Rwanda promises to delight and inspire coffee enthusiasts worldwide.

• BURUNDI

  Burundian coffee is one of the highest rated coffees in the world, recognized for its strong aroma and refined sweetness with hints of fruit and chocolate. Grown in the mountainous regions of the country, Burundian coffee has gained fame for the quality and unique characteristics of its beans.

  The cultivation process of Burundian coffee is one of the most important elements that contribute to its quality. Farmers in the country use traditional sustainable farming methods that respect the environment and the local community. For example, many of them use soil care techniques, such as crop rotation and forest management, to improve soil quality and reduce environmental impact.

  Coffee in Burundi is also known for the role it plays in the country's economy and society. Coffee production is one of the main sources of income for many farmers in the country, and the coffee trade contributes significantly to the national economy. Burundian coffee can also serve as an important link between the local community and the rest of the world, promoting the country's cultural and product diversity.

  In conclusion, Burundian coffee is a high quality product, cultivated with sustainable methods that respect the environment and the community. It is an important element for the country's economy and society and provides a strong link between the local culture and the rest of the world. By appreciating this product, we can support the farmers of Burundi and capitalize on one of the best coffees in the world.

• CONGO

  Congo specialty coffee is a high-quality coffee grown specifically to give it unique and different aromas and tastes from regular coffee. The production of specialty coffee in the Congo is constantly increasing, due to the increased interest in this category of coffee from consumers and traders.

  Most of Congo's specialty coffee is grown in the Kivu region, located in the eastern part of the country. This region offers excellent conditions for growing coffee, such as rich soil and abundant rainfall, which contribute to the complex aromas and tastes of Congolese specialty coffee.

  Congolese specialty coffee farmers are supported by organizations that promote sustainable farming practices and help them get better prices for their coffee. Also, some farmer cooperatives in Congo have obtained certifications such as Fair Trade or Organic, which guarantee that the coffee is produced ethically and sustainably.

  Congolese specialty coffee can be found at some coffee shops and specialty coffee shops, both in the Congo and in other parts of the world. Its distinct flavors such as tropical fruit and dark chocolate make it a popular choice among coffee lovers.