20 Best African Coffees to Explore

The best African coffees are those that best suit your taste. Africa offers a wide variety of coffees, including Ethiopian coffee, Ugandan coffee, Tanzanian coffee, and more. African coffee refers to coffee beans grown on the African continent, often cultivated at high altitudes in shade-grown conditions by smallholder farmers using traditional methods. In the coffee year 2022/23, Africa produced 17.9 million 60-kg bags of coffee, down 7.2% from the previous year. Production is expected to increase to 20.1 million bags in 2023/24, representing about 11.3% of global production and a 12.1% rise, according to International Coffee Organization (ICO). Africa produces two main types of coffee: Arabica, known for its complex flavors and oval-shaped beans, and Robusta, which offers a stronger, bitter taste and rounder-shaped beans. African coffee offers diverse flavors.

The table lists the top 20 coffee producing countries in Africa, their production volume, and their percentage of total African coffee production.

1. Ethiopia Coffee

Ethiopian coffee refers to coffee beans grown in Ethiopia, the birthplace of Coffea arabica. Ethiopia is Africa's largest coffee producer, accounting for about 48% of the continent's output, according to the USDA Foreign Agricultural Service. In the 2023/24 marketing year, Ethiopia is forecasted to produce **8.6 million 60-kilogram bags (516,000 metric tons). Other leading African producers include Uganda, with 6.4 million bags in the 2023/24 marketing year, and Côte d'Ivoire, producing approximately 1.325 million bags during the same period.

Ethiopian coffee cultivation relies on traditional methods, with coffee grown under shade trees using natural practices. Both natural and washed processing methods are used. The natural method involves sun-drying whole cherries, producing a fruity, full-bodied cup. The washed method removes the cherry's outer skin, ferments, and dries the beans, resulting in a cleaner, brighter flavor. Ethiopian coffee is known for floral, citrus, and berry notes, offering a light and fragrant taste.

2. Uganda Coffee

Uganda coffee refers to beans grown in Uganda, Africa's second-largest coffee producer. In the 2023/24 coffee year ending September 30, Uganda exported 6.4 million 60-kilogram bags, representing approximately 32% of Africa's total coffee production. Ugandan coffee cultivation involves both Robusta and Arabica varieties. Robusta is predominantly grown in the central and eastern regions, while Arabica thrives in the high-altitude areas of Mount Elgon and the Rwenzori Mountains.

Ugandan coffee is known for its rich flavors. Robusta offers deep flavors with low acidity, while Arabica has bright acidity with fruity and floral notes. Farmers in Uganda grow coffee under shade trees. Both natural and washed methods are used. Natural: sun-drying whole cherries, makes a robust flavor. Washed: removes the cherry’s outer skin, ferments, and dries the beans, makes a cleaner taste.

3. Ivory Coast Coffee

Côte d'Ivoire coffee, also known as Ivory Coast coffee, refers to beans grown in Côte d'Ivoire, the third-largest coffee producer in West Africa. Ivory Coast, officially known as Côte d'Ivoire, is a West African country located along the Gulf of Guinea, borders Liberia, Guinea, Mali, Burkina Faso, Ghana, and the Atlantic Ocean. During the 1970s and 1980s, it was Africa's leading coffee producer and a top global Robusta producer. In the 2023/24 marketing year, Côte d'Ivoire was estimated to produce 1.325 million 60-kilogram bags (79,500 metric tons) of coffee, accounting for approximately 7% of Africa's total coffee production, according to the USDA Foreign Agricultural Service.

Ivory Coast coffee offers a full-bodied profile with low acidity with earthy, nutty, and woody notes. Côte d'Ivoire primarily cultivates Robusta coffee, adapted to low altitudes and warm climates. Farmers use traditional methods, often growing coffee under shade trees. Dry (natural) processing dominates, sun-drying whole cherries to develop earthy and nutty flavors. Wet (washed) processing is less common, creating cleaner, brighter profiles.

4. Tanzania Coffee

Tanzania coffee refers to coffee beans grown in Tanzania, the fourth largest coffee producer in Africa. In 2023/24, Tanzania produced 1.35 million 60-kilogram bags (81,000 metric tons) of coffee, representing 6.7% of Africa's total output, according to USDA. In Tanzania, Arabica and Robusta are the primary coffee varieties. Arabica makes up about 70% of production and is grown in high-altitude regions. Varieties include Bourbon, Kent, Blue Mountain, Typica, SL28, and SL34.

Coffee in Tanzania is often cultivated alongside crops like bananas using traditional farming methods. The predominant processing technique is washed (wet) processing, which ferments and washes beans to remove mucilage, producing a cleaner flavor profile. Tanzanian coffee has vibrant, complex flavor profile, featuring fruity notes like blackberry, blueberry, lemon, and lime, along with floral aromas of jasmine and hibiscus. Sweet hints of brown sugar, honey, and molasses, combined with spicy undertones of clove and cinnamon and a bright, wine-like acidity.

5. Kenya Coffee

Kenya coffee refers to coffee beans grown in Kenya, the fifth-largest coffee producer in Africa. Kenya is a country in East Africa that borders Tanzania, Uganda, South Sudan, Ethiopia, Somalia, and the Indian Ocean. In the 2023/24 marketing year, Kenya produced 775,000 60-kilogram bags (46,500 metric tons), according to the USDA Foreign Agricultural Service. In Kenya, Arabica accounts for 99% of coffee production, with Robusta comprising the remaining 1%. Cultivated at altitudes of 1,500 to 2,100 meters, Kenya's main Arabica varieties include SL28, SL34, Ruiru 11, and Batian.

Coffee in Kenya is typically grown on smallholder farms using traditional methods. Washed (wet) processing dominates, fermenting and washing beans to remove mucilage for a cleaner flavor profile. Kenyan coffee is celebrated for its vibrant, complex flavors, featuring fruity notes of blackcurrant, citrus, and berry, floral aromas, sweet hints of brown sugar, and a bright, wine-like acidity.

6. Cameroon Coffee

Cameroon coffee refers to coffee beans grown in Cameroon, one of the notable coffee producers in Africa. Cameroon produced 245,000 60-kilogram bags in the 2023/24 coffee year, according to the Inter-African Coffee Organisation (IACO). The country exported approximately 90,000 bags of green coffee (Arabica and Robusta combined) during the first half of the marketing year. Cameroon grows coffee in seven regions: West, Northwest, Southwest, Littoral, East, South, and Center. Arabica represents only 1.4% of the total coffee exported by Cameroon.

Europe is the largest market for Cameroon's green coffee, accounting for 51.2% of exports. Key European buyers include Portugal (22.2%) and Italy (13.1%). Coffee in Cameroon is often cultivated using traditional farming methods, with Arabica typically grown in high-altitude regions that provide favorable conditions. The predominant processing technique is washed (wet) processing, which ferments and washes beans to remove mucilage, producing a cleaner flavor profile. Flavor notes often include chocolate and red fruit, with a smooth finish.

7. Rwanda Coffee

Rwanda coffee are coffee beans grown in Rwanda, a notable coffee producer in Africa. Rwanda is a small, landlocked country in East Africa, bordered by Burundi, Tanzania, the Democratic Republic of Congo, and Uganda. Rwanda produces 15,000 to 16,500 tons of coffee annually, equivalent to approximately 250,000 60-kg bags, according to the Observatory of Economic Complexity (OEC). The country primarily grows Arabica coffee, with 95% being Bourbon varieties, particularly Red Bourbon.

Key coffee growing regions in Rwanda include Karongi, Gitesi, Rutsiro, Kibuya, Nyamasheke, Rusizi, Huye Mountain, Nyanza, Nyamagabe, Gakenke, Rulindo, Ruhango, Butare, Gisenyi, and Cyangugu. The harvest season runs from March to December, with warehouse releases starting in December or January. Rwandan coffee offers a balanced flavor profile, combining acidity akin to Kenyan coffee with sweetness and floral or citrus notes reminiscent of Ethiopian coffee. Its complex flavors often include red fruits, chocolate, honey, and almond notes.

8. Burundi Coffee

Burundi coffee refers to coffee beans grown in Burundi, a landlocked East African nation where coffee is the primary cash crop. The majority of production consists of Arabica coffee, predominantly the Red Bourbon variety, cultivated in high-altitude regions between 1,250 and 2,000 meters above sea level. Burundi coffee farming is concentrated in provinces like Kayanza, Ngozi, Muyinga, Karuzi, and Gitega, contributing to a production volume of 140,000 60-kg bags in the 2023 coffee year.

Burundian coffee offers a vibrant and complex flavor profile, featuring fruity notes such as blueberry and citrus, floral aromas, bright wine-like acidity, and a rich body. Smallholder farmers, each managing 50–250 coffee plants, use traditional farming methods. Washed (wet) processing is the dominant technique, involving fermentation and washing to remove mucilage, resulting in a cleaner flavor profile.

9. Madagascar Coffee

Madagascar coffee are coffee beans grown in Madagascar, a rising producer in the African coffee industry. Madagascar is an island nation located off the southeastern coast of Africa in the Indian Ocean. Madagascar ranks 26th in global coffee production, producing 300,000 60-kg bags annually, which accounts for 0.2% of global coffee output, according to USDA Foreign Agricultural Service. Arabica and Robusta are the main coffee varieties in Madagascar. Arabica makes up about 60% of production and is grown in high-altitude regions. Popular varieties include Bourbon, Typica, and Moka.

Coffee in Madagascar is cultivated in polyculture systems alongside crops like vanilla, cloves, and rice, due to the island's agricultural diversity. Traditional farming methods are common, and washed (wet) processing is the predominant technique, enhancing clarity and vibrant flavors. Madagascan coffee is has a delicate flavor profile, featuring fruity notes such as citrus, apricot, and plum, floral aromas like orange blossom and honeysuckle, and sweet undertones of caramel and vanilla. Hints of cocoa and a gentle, balanced acidity further distinguish it among African coffees.

10. Ghana Coffee

Ghana coffee are coffee beans grown in Ghana, particularly in the Akuapem Ridge region. Ghana is located in West Africa, bordered by Côte d'Ivoire to the west and Togo to the east, with a rich agricultural heritage. In 2023, Ghana ranked 18th in African coffee production, producing 7,680 60-kg bags annually, a small fraction of Africa's coffee output, per the International Coffee Organization. Projections indicate a further decrease to just 70 bags by 2028, representing an average annual decline of 58.6%. In Ghana, Robusta is the primary coffee variety, with limited but increasing cultivation of Arabica in high-altitude regions like the Akwapim-Togo ranges.

Coffee in Ghana is often cultivated within agroforestry systems alongside crops like cocoa, plantains, and yams, utilizing the country's diverse agricultural ecosystems. Shade-grown and traditional farming methods are common, emphasizing sustainable agriculture. Natural (dry) processing is the primary technique, giving Ghanaian coffee a rich, syrupy body and distinct flavor. Its robust flavor profile features earthy and nutty undertones, accented by dark chocolate, black pepper, and subtle tropical fruit notes like pineapple and mango. Mild acidity and a smooth aftertaste make it a unique addition to African coffees.

11. Malawi Coffee

Malawi coffee refers to coffee beans grown in Malawi, a small landlocked country in southeastern Africa, bordered by Zambia, Tanzania, and Mozambique. Malawi ranks among Africa's smaller coffee producers compared to leading nations like Ethiopia, Uganda, and Côte d'Ivoire. Malawi ranks #41 in global coffee production, producing 10,000 bags of coffee (60 kg each) in the marketing year 2023 from October to September. The majority of Malawi's coffee is Arabica, with popular varieties including Catimor, Geisha, SL28, and Bourbon.

Key coffee-growing regions in Malawi include the Misuku Hills, Mzuzu, Ntchisi, Dedza, Thyolo, Mulanje, and the Zomba Plateau. The harvest season spans from April to September, with processing and exports starting in October. Malawian coffee is known for its bright acidity, medium body, and clean cup profile, featuring flavor notes of citrus, berries, stone fruits, and hints of floral or tea-like characteristics, along with occasional nutty or caramel undertones.

12. Togo Coffee

Togo coffee means coffee beans grown in Togo, particularly in the Plateau Region. Togo is a country located in West Africa, bordered by Ghana to the west and Benin to the east. Togo ranks 10th among African coffee producers, with an annual production of approximately 3,600 tonnes, according to the International Coffee Organization. This accounts for about 0.1% of global coffee output. In Togo, Robusta dominates coffee production, accounting for approximately 99% of output, with small-scale Arabica cultivation occurring in higher-altitude regions.

In Togo, coffee is often cultivated within agroforestry systems alongside crops such as cocoa, cotton, and yams, leveraging the country’s diverse agricultural ecosystems. Shade-grown and traditional farming methods are widely practiced, promoting sustainable agriculture. Natural (dry) processing is the primary technique, producing coffee with a bold flavor featuring earthy, nutty, and chocolatey undertones. Togolese coffee has a full body, higher caffeine content, mild acidity, and smooth aftertaste.

12. Zimbabwe Coffee

Zimbabwe coffee refers to coffee beans grown in Zimbabwe, a landlocked country located in southern Africa, bordered by Zambia to the north, Mozambique to the east, South Africa to the south, and Botswana to the west. Coffee production in Zimbabwe is concentrated along the eastern border in Manicaland and Mashonaland provinces. Key towns include Chipinge, the largest production area, and Mutare and Vumba, known for high-quality, high-grown coffee. These regions, collectively referred to as the Honde Valley, account for 75% of Zimbabwe’s specialty coffee. In 2024, Zimbabwe produced a total volume of 1.90 million 60-kg bags of coffee, according to recent data.

Zimbabwean coffee is known for its vibrant and complex flavor profile, with notes of citrus, berries, and floral undertones, balanced by bright acidity and a full body. Smallholder farmers, managing modest plots, rely on traditional farming methods. Washed (wet) processing is the primary technique, fermenting and washing beans to remove mucilage for a cleaner flavor profile. Most production is Arabica coffee, primarily the Catimor variety, grown in high-altitude regions between 900 and 1,100 meters above sea level.

13. Congo Coffee

Congo coffee are coffee beans grown in the Democratic Republic of the Congo, a vast country located in Central Africa, bordered by countries including Uganda, Rwanda, Burundi, and Tanzania to the east. Coffee production in the Democratic Republic of Congo is concentrated in the eastern regions, particularly in North Kivu, South Kivu, and Ituri provinces. Key coffee-growing areas in Congo include the Lake Kivu region, featuring territories such as Kabare, Kalehe, and Idjwi Island, which produce 225,000 60-kg bags of high-quality, high-altitude Arabica coffee in the coffee year 2023/24.

Congolese coffee offers a rich and complex flavor profile, featuring notes of red fruit, chocolate, and citrus, complemented by a smooth body and bright acidity. Most coffee farmers in the Congo are smallholders, cultivating less than one hectare of land and often intercropping with subsistence crops like bananas and beans. Wet processing is the predominant method, fermenting and washing beans to remove mucilage for a cleaner flavor. Both Arabica and Robusta coffees are produced, with Arabica varieties like Bourbon and Blue Mountain thriving at altitudes between 1,200 and 2,200 meters.

14. Zambian Coffee

Zambia coffee refers to coffee beans grown in Zambia, primarily in the Northern Province. Zambia, a landlocked country in southern Africa, shares borders with Tanzania to the northeast and Zimbabwe to the south and has a developing coffee industry. The country's coffee production is relatively modest representing a small fraction of Africa's total coffee output. According to the ReportLinker Coffee Industry Outlook, Zambia produced 13,300 60-kg bags of coffee in 2023, ranking 44th globally.

In Zambia, Arabica is the primary coffee variety, with SL28, Catimor 129, and SL34 cultivated in high-altitude regions such as the Muchinga Mountains. Coffee is predominantly grown on estates, with key production areas including Nakonde, Kasama, and Isoka. The Zambian coffee industry has faced challenges like unseasonable weather and limited access to funds, causing fluctuations in production. Dry processing is commonly employed, giving Zambian coffee a rich, syrupy body and distinct flavor. Its flavor profile features bright acidity, a medium body, and notes of citrus, berries, and floral undertones, complemented by hints of chocolate and caramel.

15. Nigerian Coffee

Nigerian coffee refers to coffee beans grown in Nigeria, a West African nation bordered by Benin, Niger, Chad, Cameroon, and the Atlantic Ocean. According to the ReportLinker Coffee Industry Outlook, Nigeria produces approximately 40,800 60-kg bags of coffee annually (equivalent to 2,448 metric tons), with Robusta making up 96% of the output and Arabica the remaining 4%. Robusta thrives in lowland areas, while Arabica is grown in high-altitude regions like the Mambilla Plateau in Taraba State, at elevations of 1,200 to 1,500 meters above sea level.

Nigerian coffee is known for its full body, low acidity, and distinctive earthy notes, with flavor profiles often featuring hints of fruit and chocolate, complemented by floral aromas. The harvest season, running from September to December, involves local farmers hand-picking ripe cherries to maintain bean quality. Processing predominantly uses the dry method, where cherries are sun-dried for two to three weeks, turned regularly to ensure even drying and prevent fermentation. Once cherries reach a moisture level of 10-12%, they are hulled to remove the dried fruit and protect the coffee bean.

16. Angola Coffee

Angola coffee refers to coffee beans grown in Angola, a key player in the African coffee industry. Situated on Africa's southwestern coast, Angola is bordered by Namibia, Zambia, the Democratic Republic of Congo, and the Atlantic Ocean. In 2023/24, Angola produced approximately 1,800 metric tons of coffee, equivalent to about 30,000 60-kg bags, contributing a small share to global coffee production, according to the USDA Foreign Agricultural Service. Angola primarily cultivates Robusta coffee, which dominates its production.

Key coffee-growing regions in Angola include Uíge, Cuanza Norte, Cuanza Sul, Bengo, and Cabinda. The harvest season runs from May to August, followed by processing and exports. Angolan coffee is known for its robust flavor profile, featuring earthy and woody notes with hints of chocolate or nuts. The predominance of Robusta beans delivers a full-bodied cup with mild acidity and a lingering finish. Traditional farming methods dominate in Angola, where many smallholder farmers rely on manual harvesting and natural processing techniques.

17. Mozambique Coffee

Mozambique coffee refers to coffee beans grown in Mozambique, a southeastern African country bordered by Tanzania, Malawi, Zambia, Zimbabwe, South Africa, and Eswatini. Coffee production in Mozambique is primarily concentrated in the central and northern regions, notably in Zambezia, Niassa, Nampula, and Manica provinces. Key coffee-growing areas include Gorongosa National Park and the Vumba region, where initiatives are revitalizing coffee cultivation. Mozambique's coffee production has dropped significantly, with productivity down 18% in recent years.

Mozambican coffee has a bright acidity, medium body, and flavor notes that often include citrus, chocolate, and nuts. The majority of coffee farmers in Mozambique are smallholders, typically managing less than two hectares of land and often practicing intercropping with subsistence crops such as bananas and beans. Both Arabica and Robusta coffees are produced, with Arabica varieties like Bourbon and Catimor thriving at altitudes between 800 and 1,500 meters.

18. Guinea Coffee

Guinea coffee refers to coffee beans grown in Guinea, a prominent coffee producer in West Africa. Located on the Atlantic coast, Guinea is bordered by Guinea-Bissau, Senegal, Mali, Côte d'Ivoire, Liberia, and Sierra Leone. In 2023, Guinea produced approximately 190,000 60-kg bags of green coffee, accounting for about 1.06% of Africa's total coffee production. Guinean coffee is harvested from October to March, then processed and exported. Small farmers mostly use traditional methods like hand-picking and natural processing.

Guinea primarily cultivates Robusta coffee, which dominates its production. Key coffee-growing regions in Guinea include the Fouta Djallon plateau, the Mount Nimba region, and the Ziama Massif. The Ziama Massif is known for its high-quality Ziama-Macenta Robusta. Guinean coffee has a robust, earthy, and woody flavor with hints of chocolate or nuts. The Robusta beans create a full-bodied cup with mild acidity and a lingering finish.

19. Gabon Coffee

Gabon coffee refers to coffee beans grown in Gabon, a Central African country bordered by Equatorial Guinea, Cameroon, the Republic of the Congo, and the Atlantic Ocean. According to the Statista Market Insights, Gabon is expected to produce a combined coffee market volume of 528.30 metric tons (528,300 kg) in 2024. Gabon exclusively produces Robusta coffee, which accounts for 100% of its coffee production.

Gabonese coffee has an earthy, bitter flavor with hints of wine. The harvest season aligns with the country's biannual cropping pattern, though specific months vary by region. Processing methods remain predominantly traditional, reflecting limited infrastructure investment in recent years. The country's humid tropical climate and fertile volcanic soils are conducive to coffee cultivation, allowing for two harvests each year.

20. Sierra Leone Coffee

Sierra Leone coffee refers to coffee beans grown in Sierra Leone, a West African nation bordered by Guinea to the north and east, Liberia to the southeast, and the Atlantic Ocean to the southwest. Sierra Leone mainly grows Robusta coffee because it can handle high temperatures and resist disease. The country also grows all three major coffee types: Arabica, Robusta, and Liberica. Sierra Leonean coffee has an earthy, bitter flavor with a full body and mild acidity. Some coffees have unique flavors like citrus, chocolate, and floral notes. In the coffee year 2023, Sierra Leone produced 35,000 60-kg bags of coffee.

Major coffee-growing regions in Sierra Leone are located in the Southern and Eastern provinces, with prominent production in districts like Moyamba, Bo, Kenema, Pujehun, Kono, and Kailahun. Smaller quantities are also cultivated in the Northern Province, particularly in the Koinadugu and Tonkolili districts. Sierra Leonean coffee grows in tropical rainforests, often alongside other crops. Farmers mostly use traditional methods, and organic coffee production is increasing because of the many wild coffee plants.

What is African Coffee?

African coffee refers to coffee beans grown on the African continent. African coffee beans are grown at high altitudes in shade-grown conditions, primarily by smallholder farmers using traditional methods. African coffee originates from Ethiopia, where Coffea arabica was first discovered and later cultivated worldwide. Africa grows two main coffee types: Arabica and Robusta. Arabica beans have complex flavors and an oval shape, while Robusta beans offer a stronger, bitter taste and a rounder shape.

African coffee contributes 11-12% of global production, with Ethiopia and Uganda as leading producers. The terms "African coffee," "African blend coffee," and "African baobab coffee" have distinct meanings. African coffee means to coffee beans grown in African countries. African blend coffee is a mixture of beans sourced from different African regions to create a balanced taste. African baobab coffee is a specialty beverage incorporating baobab, a fruit from the iconic African tree, often combined with coffee for its nutritional and flavor benefits.

Where is Coffee Grown in Africa?

Coffee in Africa is primarily grown in the Bean Belt, which spans regions near the Equator between latitudes 23°N and 25°S. More than 25 African countries, mainly in eastern and central regions like Ethiopia, Kenya, and Uganda, cultivate coffee. Coffee in Africa thrives on fertile volcanic soils at altitudes of 1,000 to 2,000 meters. Key regions include Ethiopia's highlands and the Great Rift Valley, where tropical climates, moderate rainfall, and rich soils provide ideal growth conditions. Ethiopia is the largest coffee producer in Africa, while smaller producers include countries like Togo and Benin, which have limited coffee output due to less favorable growing conditions.

What are the Top 10 Coffee Producing Countries in Africa?

The top coffee producing countries in Africa are listed below.

1. Ethiopia: 8,600,000 60-kg bags (5.1% of global production).
2. Uganda: 6,400,000 60-kg bags (3.8% of global production).
3. Côte d'Ivoire (Ivory Coast): 1,325,000 60-kg bags (0.8% of global production).
4. Tanzania: 1,350,000 60-kg bags (0.8% of global production).
5. Kenya: 775,000 60-kg bags (0.5% of global production).
6. Madagascar: 300,000 60-kg bags (0.2% of global production).
7. Rwanda: 250,000 60-kg bags (0.1% of global production).
8. Cameroon: 245,000 60-kg bags (0.1% of global production).
9. Democratic Republic of the Congo: 225,000 60-kg bags (0.1% of global production).
10. Guinea: 190,000 60-kg bags (0.1% of global production).

Which Country has the Best Coffee in Africa?

Ethiopia is widely regarded as the African country with the best coffee. Ethiopia classifies its coffee into three main types: wild, garden, and forest coffee. Major coffee-producing regions like Sidamo, Yirgacheffe, and Harar each contribute unique flavors, enhancing Ethiopia's reputation in the global coffee market. The best Ethiopian coffee is freshly roasted, single-origin, 100% Arabica, and Grade 1, meeting Specialty Coffee Association standards with scores of 85+ based on aroma, acidity, body, and flavor.

Where to Buy the Best African Coffee Beans?

You can buy the best African coffee beans from specialty retailers, online marketplaces, or local roasters. For exceptional single-origin beans, consider Colipse Coffee, a company specializing in specialty coffee beans, roast-to-order. Our Ethiopian Sidamo is a medium-light roast, naturally processed, and is perfect for drip, AeroPress, and pour-over brewing.

How Much is African Coffee?

Colipse Coffee offers African coffee beans, such as Ethiopia Sidamo single-origin coffee, for $22.50 per 12 oz bag. All U.S. orders qualify for free shipping, and the coffee subscription service provides an additional 10% discount on Ethiopian coffee beans.

What Does African Coffee Taste Like?

African coffee delivers a diverse range of flavors, varying by region and bean type. African coffee is famous for its varied fruity and floral flavors. Ethiopian coffees are known for sharp acidity, tea-like body, with jasmine, citrus, and bergamot notes. Kenyan coffees provide wine-like acidity and berry-like flavors. Rwandan and Burundian coffees feature creamy, delicate, and balanced profiles. Herbal, spicy, and cocoa notes can appear in Tanzanian or darker roasts. African coffees are known for bright acidity, clean finish, and layered complexity. This makes them popular among specialty drinkers.

What is the Difference between African Coffee and South American Coffee?

Both African and South American coffees are popular choices, but they offer distinct flavor profiles and characteristics. African coffees have vibrant acidity, fruity and floral flavors. South American coffees typically have chocolatey, nutty notes with caramel undertones. African coffees are typically lighter-bodied and grown at high altitudes with shade, while South American coffees are medium-bodied and grown at various altitudes with less shade. If you're looking for a wider range of unique flavors, African coffee is a good choice, but if you prefer a more consistent flavor profile, South American coffee is a better option.