Which country in Africa has the best coffee? how to drink the coffee brought back by Africa?

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Isabia

Global market share: 5%

Treatment: washing and insolation

Production season: October to December

Output (2012): 8 million bags

Main varieties: Arabica, Isabia native variety

Global production ranking: the fifth largest coffee producer in the world

The diversity of native varieties and varieties of Ethiopia creates the unique flavor of its coffee and is famous for its distinctive and elegant aromas of flowers, grass and citrus. Ethiopia Farm is revered as the birthplace of Arabica coffee, although recent studies have suggested that South Sudan may also be its hometown. There are not many coffee farms in Ethiopia (known as manors, wild, semi-wild or large estates), but nearly 15 million people are involved in the entire coffee production process from harvest to export. Coffee trees are growing vigorously. Most of them are produced by subsistence farmers, and there are only a few months of production and marketing in a year. Ethiopia has considerable production diversity, many varieties cannot be found elsewhere, and there are even many that need to be identified. Due to the mixed cultivation of a variety of Isobian native species, such as mocha and Rosa, Isabia coffee beans vary in thread and shape. The vast genetic sequence of local native species can be said to be an important basis for ensuring the future of global coffee, and unfortunately, climate change is gradually wiping out these wild coffee trees that hold the key to coffee survival.

Kenya

Global market share: 0.5%

Treatment: washing, partial sun exposure

Production season: main from October to December, deputy from April to June

Main varieties: Arabica

Global production ranking: the 22nd largest coffee producer in the world

Kenya produces the most aromatic and acidity coffee in the world. There are slight differences in flavor in different regions, but most of them are characterized by a combination of unique fruit and berry tonality, citrus acidity and rich and juicy taste.

Only about 330 coffee farms in Kenya cover an area of more than 15 hectares, and more than half of them are small-scale farming, each covering only a few hectares. These small farmers gather into several farms, belonging to different company groups, each receiving coffee fruits from hundreds of small farmers one by one.

The coffee in Kenya is mainly Arabica, especially the varieties of SL, K7 and Ruilu. Most of the exports are water washing treatment (p20-21), while a few selected sun products are mainly sold in Kenya's domestic market. After processing, most coffee beans are traded through weekly auctions, while exporters bid based on samples tested in the previous week. Despite the ups and downs of market prices, coffee beans of good quality can basically be quoted at auction, thus providing an incentive for coffee farmers to improve their farming skills and coffee quality.

Tanzania

Global market share: 0.6%

Treatment: Arabica washing, Robusta sun exposure

Production season: October to December, Robusta April to December

Main varieties: 70% Arabica, 30% Robusta

Global production ranking: the 22nd largest coffee producer in the world

Coffee in Tanzania can be divided into two flavors, one is Robbita or Arabica, which is distributed near Lake Victoria with large fruit, sweet taste and sun treatment, and the other is located in the rest of the country. Arabica species with citrus and berry flavors and washed with water.

Coffee in Tanzania was introduced by Catholic missionaries in 1898. At present, except for a small number of Robusta species, it is mainly Arabica species, including bourbon, Kent, Niassa and the famous Blue Mountains. Production fluctuates considerably, with 534, 000 bags in 2011 and more than 1 million in 2012, accounting for about 20% of Tanzania's export revenue. The low production capacity of each coffee tree, coupled with the challenges of low-cost exploitation, lack of training and equipment, make it difficult to grow. Almost all the coffee beans come from small farmers who work on their own farmland. About 450000 households grow coffee and employ nearly 2.5 million people. Like some other African countries, Tanzanian coffee is sold through competitive auctions, but buyers are also allowed to purchase directly from small farmers, making high-quality coffee more expensive and creating a favorable environment for sustainable production.

Rwanda

Global market share: less than 0.2%

Treatment: washing part of the sun

Production season: Alabica from March to August, Robsta from May to June

Main varieties: 99% Arabica, 1% Robusta

Global production ranking: the world's 32nd largest coffee producer

Rwandan coffee is also one of the best in East Africa, soft, sweet, floral and even, so it can quickly capture the hearts of coffee fans around the world. The first coffee tree in Rwanda was planted in 1904 and exported in 1917. Its high altitude and stable rainfall is the best guarantee of the highest quality.

Nearly half of Rwanda's export revenue comes from the coffee industry, so coffee has recently become a tool used by the government to improve the socio-economic situation. A large number of washing plants have been built all over the country, so that up to 500000 small farmers have easy access to resources and training.

One of the challenges facing Rwandan coffee is the so-called potato defect, in which coffee beans are infected with a bacteria and go bad, making them taste and taste like raw potatoes. However, the advantages of the old bourbon tree and the combination of high altitude and fertile soil make Rwanda's coffee beans still the leader in the market.

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