Coffee bean producing areas in Africa
Coffee bean producing areas in Africa:
1. Burundi: Heart of Africa
Burundi is located on the south side of the equator in the central and eastern part of 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. There are many plateaus and mountains in the country, most of which are composed of the plateau on the east side of the Great Rift Valley of East Africa. The average altitude of the country is 1,600 meters, and it is known as the "mountain country". More than half of it is located on the surface of the famous Lake Tanganyika. The capital is Bujumbura. The western lakeside and river valley and the eastern part have a tropical savanna climate; the central and western parts have a tropical mountain climate. The average annual temperature is 20-24℃, and the highest can reach 33℃. March to May is the heavy rainy season, October to December is the light rainy season, and the rest of the months are dry seasons.
Burundi has the world's most diverse and successful coffee industry, and it has its own characteristics. Coffee was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located on the border with war-torn Rwanda, which puts pressure on coffee production. Almost all of the coffee produced in Burundi is Arabica coffee beans, while coffee trees in Ngozi are grown at an altitude of more than 1,200 meters. Burundi's coffee is aromatic and rich, with excellent acidity, and most of the products are exported to the United States, Germany, Finland and Japan.
Burundi coffee has a striking similarity to its neighbor Rwanda, and the coffee produced by these two countries is often confused. Burundi's coffee planting is mainly Bourbon, and the coffee cherries are processed using traditional washed processing. The main characteristics of its boutique coffee are elegant sweetness and bright citrus aroma.
2. Kenya: Small Cooperatives to grow coffee
Kenyan coffee has a distinct acidity, sweetness and a dry wine aftertaste. Their best is the taste and aroma of blackcurrants. Auctions are held in Nairobi every Tuesday during the harvest season, leading to price wars for the best crops.
[Kenya's 6 major producing areas]
New Ambu and Miulanga
The bright acidity and thick touch that most people like are here, and since it is not far from Nairobi, many foreign buyers visit during the production season.
Nyeri
The bright blackberry and thick oil, plus citrus and even floral aromas, the boutique beans here are also a major contributor to Kenya's international fame.
Chilingyaga
The flavor here is also bright and acidic, with a medium oily feel and delicate sweetness.
Ambu District
The aroma here is not as strong as Nyeri, the flavor is balanced and clear, and the aftertaste is mostly good.
Machakos District
This area has the potential to rise, and is famous for its clear acidity and delicate flavor, medium touch and delicate and fresh aftertaste, attracting many buyers in recent years.
Western producing areas
The flavor is very different from the central producing areas, attracting buyers with medium-thick sweetness and milder flavors. Some washed fields in this area rely on hazelnuts and mild fruit winds, which are also widely favored by buyers who don't like bright acidity.
Most are produced by small cooperatives rather than large estates, wet processed and graded by bean size. Kenyan coffee is acidic (with a distinct aroma) and makes the taste brighter. Depending on which farm it comes from, it has berry or citrus flavors, sometimes alternating with spices. Some are bright and clean, while others have a wine-like taste.
Kenya produces a disease-resistant hybrid called Ruiru 11, but it lacks some of the best flavor characteristics of traditional coffee and is considered low-grade. They are still developing this bean, hoping to be as delicious as natural crops.
3. Rwanda: The Land of a Thousand Hills with coffee tree
Rwanda is divided into five major coffee producing areas, and the coffee produced in these five areas is slightly different in aroma and taste. Rwanda's coffee tastes sour, but it has an endless aftertaste after drinking it. "Good coffee is like Chinese tea, you can only feel the sweetness after drinking it." Some of the raw materials used by the well-known coffee chain Starbucks are also imported from Rwanda.
Coffee Planting in Rwanda
Rwanda is known as the "Land of a Thousand Hills". There are many mountains and plateaus throughout the country. Most of the areas have tropical plateau climate and tropical savanna climate, which are mild and cool. There are about 33,000 hectares of coffee plantations and 500,000 people engaged in coffee planting. Rwanda is the only country in the world that can fully enjoy the harmony between soil, altitude and climate. Rwanda has unique conditions for growing Arabica coffee, fertile volcanic soil, sufficient rainfall, and suitable temperature all year round, all of which make our coffee taste unique.
Rwanda, the beautiful country of a thousand hills, has a long and rich culture for growing highland coffee, mainly growing high-quality Arabica coffee. The output of this special coffee in Rwanda accounts for 20% of the total coffee output, and it is also very popular in the international market. In this unique planting environment, Rwanda's high-quality coffee has a unique taste and aroma.
According to Kaluretwa, marketing and promotion officer of the Rwanda Coffee Association, Rwanda plans to export 3,000 tons of coffee this year and further increase coffee production to meet the growing market demand. Starbucks, the world's largest coffee beverage retailer, has also partnered with the Rwandan government to import Rwanda coffee. Just like the Rwanda coffee logo, a brown dove flies out of a coffee cup, against the backdrop of a line of words "Cup of Hope".
The taste of Rwanda coffee is described as "grassy aroma" with tropical climate characteristics. In addition to the fruity sweetness of this coffee, it can also make people taste refreshing, bright, and fresh. The Bourbon coffee grown in Rwanda is amazing for its fruity sweetness. Its aroma is rich and full, without any restraint, and it makes people linger. This coffee has a delicious, citrus-sweet aroma with a deep chocolate color, red apple, cherry, cinnamon and honey, excellent sweetness and balance, cinnamon, almond, chocolate aftertaste.
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