Ethiopia is the birthplace of coffee and coffee culture. It’s estimated that coffee growers first began harvesting wild coffee trees in Ethiopia around 800 B.C.
Ethiopia produces an incredible amount of amazing coffee from its three growing regions:
Sidamo, Harar, and Kaffa.
The word "coffee" is believed to come from the name Kaffa, the province most noted for is Arabica trees. Full flavored and full bodied, the flowery, fruity and complex characteristics of Ethiopian coffee makes it popular around the world. Coffee is still a central part of Ethiopian culture today.
Of all contemporary coffee origins, Kenya is doubtlessly the most universally admired. The main growing areas stretch south from the slopes of 17,000 foot Mt. Kenya, almost to the capital Nairobi. Kenyan coffee is both the most balanced and the most complex of all coffee origins. Generally, coffee from Kenya is characterized by a powerful, wine-toned acidity that is wrapped in sweet fruit. Although the body is typically medium in weight, Kenyan coffee is deeply dimensioned. Kenya is one of the coffee industry's greatest treasures.
Coffee trees in Tanzania are largely grown near the Kenyan border on the slopes of Mount Kilimanjaro, as well as further south in the region between Lake Tanganyika and Lake Nyasa. Tanzanian coffee is known for its full body, winey acidity, and deep richness. The most popular Tanzanian coffee is the Tanzanian Peaberry, which is made entirely of coffee from the peaberry fruit that produces a single, rounded bean rather than the usual twin flat-sided beans. The Tanzania Peaberry is a known delicacy for coffee aficionados.
Blessed with fertile lands, Rwanda produces high quality Arabica coffee. Known as the “Land of a Thousand Hills", for its stunning scenery, virtually all of Rwanda’s coffee is grown in the country’s central region near Kigali and in western Rwanda. About 95% of Rwanda’s coffee plants are the high quality Arabica varietal Bourbon. The sweet flavors of Rwandan Bourbon are suggestive of caramelized cane sugar along with spice notes of clove, cinnamon and and balanced rose floral aromas. Rwandan coffee is world class, and offers an attractive fruity sweetness that's hard to find anywhere else in the world.
Known as the "Pearl of Africa", Uganda has become one of the world's primary producers of fine coffee. Coffee from Uganda is primarily grown on small scale family farms and their arabica trees are some of the most superior in the world. Ugandan coffees are of intense character and are unique among East African coffees. They are full bodied with sparkling acidity and sweet distinctive characteristics of crisp apples. Coffee is grown all over Uganda in the wild. Centuries ago, Ugandan warriors would chew the coffee bean and cherry before going into battle. This would make them feel brave and invincible.
Burundi, the "Heart of Africa" is known for its high quality coffee. Burundi has five main coffee producing regions: Buyenzi, Kirimiro, Mumirwa, Bweru, and Bugesera. With a full body, and bright, floral flavors, Burundi coffee is de facto organically grown, given that most farmers eschew chemicals for the sake of keeping costs low and quality high. Burundi coffee is known for its richness and complexity while containing floral and fruity notes that produce a sweet brightness. Coffee production is a vital economic resource in Burundi.