Coffee Bean
Latest articles, industry insights and brewing guides
Venezuelan Coffee Beans: Rare Finds from Oil-Rich Lands
Discover Venezuela’s overlooked coffee regions, from Tipica and Bourbon varieties to unique microlots like Montebello and Miramar.
The Forgotten Origins of Suriname Coffee
Suriname was South America’s first coffee producer, introduced by Dutch settlers in the 1700s. Once exported to Norway, its production now is minimal.
What Happened to Angola’s Once-Great Coffee Industry?
Angola once exported 3.5 million bags of mostly high-quality Robusta annually. By 1990, production had collapsed to just 200,000 bags. Here’s why.
Burundi Coffee Beans: Aroma and Acidity from Africa
Burundi produces aromatic, high-acid coffee from small farms at over 1,200m altitude, mostly exported to the US, Germany, Finland and Japan.
Cameroon Coffee Beans: Dark Roast for Espresso
Cameroon grows high-quality arabica coffee with South American characteristics, best suited for dark roast espresso. Top beans come from Bamileke and Bamoun regions.
Ethiopian Coffee: Origins, Flavors, and Unique Varieties
Learn about Ethiopia’s role as coffee’s birthplace, its wild-growing trees, major regions, and why its beans resist dark roasts.
Ivory Coast Coffee: Africa’s Top Robusta Producer
Ivory Coast ranks fifth globally in coffee production, with 4.4 million bags annually—mostly robusta. Here's why it matters for specialty coffee.
Madagascar Coffee Beans: What to Know
Madagascar mostly grows Robusta, but efforts are underway to expand high-quality Arabica plantings. Here’s what the future holds.
Why There's No More Mozambique Coffee Available
Political unrest and internal conflict have halted Mozambique’s once-promising coffee exports, leaving no beans available from its former Manica region.
Rwandan Coffee Beans: What Makes Them Special?
Rwandan washed Arabica beans deliver bright, clean flavors with berry, citrus, almond, and chocolate notes, thanks to high-altitude volcanic growing conditions.
Saint Helena Coffee Beans: Origins & Flavor Profile
Learn how Saint Helena coffee, first planted in 1732, became a rare and historic single origin with unique terroir-driven qualities.
São Tomé and Príncipe Coffee Beans: Small Output, Big Flavor
São Tomé and Príncipe produces just 1,000 bags of mostly Arabica coffee yearly. Discover why this tiny African island nation’s beans are smooth and complex.
South African Coffee Beans: Flavor Profile & Origins
South African coffee offers mild acidity and floral aroma, resembling Central American beans. Learn where it’s grown and why it tastes different.
Tanzanian Coffee Beans: Flavor, Origin & Processing
Discover Tanzanian coffee’s bright acidity, floral aromas, and unique cup profile, grown near Kilimanjaro and processed for clarity.
Sudan’s Coffee Legacy: From Slavery to Survival
Sudan’s coffee industry survived decades of war. Learn how wild Arabica and Robusta persist in the north and south, with almost no exports today.
Uganda’s Specialty Coffee: A Rising African Origin
Uganda produces just 10% arabica, but its best comes from Mount Elgon, Bugisu, and Rwenzori. Learn where it grows and why it matters.
Zambia Coffee Beans: What Makes Them Different from Kenya?
Zambia coffee is lighter than Kenyan beans but shares similar fruitiness. Grown in northern regions, it’s ideal for afternoon brewing.
Zaire African Coffee Beans: What Makes Them Special
Zaire (now DR Congo) produces high-quality Arabica beans, especially from the Kivu and Oriental provinces, known for bright acidity and rich aromas.
Zimbabwe Coffee Beans: What Makes Them Special?
Discover Zimbabwe’s high-altitude Arabica coffee, known for its smooth profile and fruity notes—comparable to top Kenyan AA beans.
India’s Monsooned Coffee: What Makes It Unique?
Learn how India’s monsooned coffee gets its signature flavor through a traditional aging process that alters color, texture, and taste.