South African coffee beans are fragrant and have less acidity, like coffee bean cafes in Central America.

Boutique coffee has a strict grading system. In general, raw beans are preserved as "parchment coffee beans" in the form of endocarp after processing, and the endocarp is removed before export. Go through a strict grading process to ensure the uniformity of quality. And its preservation and transportation in the process of protection is very important, such as temperature and humidity control, ventilation control, avoid odor adsorption and so on, if these do not do well, then no matter how high-grade beans will no longer become fine.

It is fragrant with less acidity, reminiscent of coffee beans from Central America.

Coffee production in South Africa (South Africa) is mainly in the northeast of the country, from Natal between Transvaal and Mozambique, extending northward to Transvaal, with the southernmost limit of latitude 30 °S; further south, coffee cannot be grown due to the harm of early frost.

The country's coffee trees originated in Kenya and are of excellent quality. Only 1000 hectares of arable land was used to grow coffee trees in 1975, but a new nine-year plan was drawn up in 1987 to expand the area of arable land, resulting in an additional 6000 hectares of arable land.

Interestingly, the fruit from the country's coffee trees is more like Central American coffee beans (while Kenya is the origin of the tree), with a fragrant flavor and less acidity.