Coffee Bean
Latest articles, industry insights and brewing guides
Zimbabwe Coffee: Flavor Profile & Key Origins
Explore Zimbabwe’s high-altitude coffee region, its flagship estates like Farfell, and how its profile compares to Kenya AA.
Where Is Zaire Coffee Grown?
Zaire (now DR Congo) produces high-quality coffee mainly in its northeast provinces, with unique flavor traits similar to Kenyan coffees.
Zambia Coffee: Big Beans, Kenyan Flavors, and Untapped Potential
Zambia grows large coffee beans similar to Kenya’s, with bright acidity and floral notes. Learn where it’s grown and why it’s still under the radar.
Uganda’s Specialty Coffee: Where It Grows and Why It Matters
Uganda produces just 10% Arabica coffee, but it comes from high-altitude regions like Elgon, Bugisu, and Rwenzori. Learn where and when it’s harvested.
Sudan’s Coffee Origins: A War-Torn Legacy
Sudan’s coffee industry has nearly vanished due to decades of civil war, leaving only minimal exports and a forgotten role in coffee’s global spread.
Tanzania Coffee: Flavor, Farms & Processing Insights
Discover Tanzania’s high-altitude coffee regions, key flavor traits, and how farming shifts have shaped its global reputation.
South African Coffee Origins Explained
South African coffee comes mainly from the northeast, with fruity, Central American-like profiles and lower acidity. Here’s what makes it unique.
São Tomé and Príncipe Coffee: Small Output, Big Flavor
São Tomé and Príncipe produces just 1,000 bags of high-quality Arabica coffee yearly, known for its smooth, complex profile.
Saint Helena Coffee: Napoleon’s Favorite Island Bean
Saint Helena coffee, grown since 1732, is a rare single-origin bean once praised by Napoleon. Learn its history, production, and flavor.
Rwandan Coffee: What Makes It Special?
Rwandan coffee, especially its washed Arabica, delivers bright, clean flavors with soft acidity and rich sweetness. Learn why it stands out.
Rwandan Coffee: What Makes It Special?
Rwandan coffee shines with bright, clean washed Arabica beans, known for soft acidity, berry notes, and rich chocolate aftertaste.
What Happened to Mozambique Coffee Production?
Mozambique once grew fine coffee in Manica—but political issues halted exports. Here's why there's no Mozambique coffee today.
Madagascar Coffee: Production, Varieties & Export Focus
Madagascar produces around 1 million coffee bags yearly, with high domestic consumption. Its Robusta is strong, but Arabica holds untapped potential.
Kenya Coffee: What Makes It So Special?
Kenya grows some of the world’s most vibrant, high-acid coffees with intense fruitiness. Here’s why its beans stand apart.
Ivory Coast Coffee: Production, Challenges, and Exports
Ivory Coast is the world’s fifth-largest coffee producer, mainly of Robusta. Learn how much it grows, why quality is limited, and where it’s exported.
Ethiopia Coffee: Origins, Regions & Flavors Explained
Discover Ethiopia’s role as the birthplace of coffee, its wild-growing varieties, major regions like Yirgacheffe and Sidamo, and why these beans rarely get deep-roasted.
Cameroon Coffee: Deep Roast for Espresso
Cameroon grows high-quality Arabica similar to South American beans, especially from the Bamileke and Bamoun regions. Best suited for dark roasts and espresso.
Burundi Coffee: Fragrant, Mild Beans from a War-Torn Origin
Burundi’s high-altitude Arabica grows near Rwanda, yielding fragrant, bright coffee with excellent acidity—mostly exported to Japan and Europe.
Angola’s Coffee Legacy: From Boom to Near Collapse
Once Africa’s top Robusta producer, Angola’s coffee output collapsed from 3.5 million bags in the 1970s to just 200,000 by 1990. Here’s why.
Suriname Coffee: South America’s First Producer
Suriname was the first South American country to grow coffee, introduced in the 1700s—but today it produces almost none.