Nine Most Popular African Coffees You Should Try

African coffee is in high demand and roasted across the world due to its unique taste, fruity flavors, and winy acidity cultivated by expert farmers. African coffee is grown on nutrient-rich volcanic soils, protected from the elements by a cool climate, then dried in the sun when ready. The result is tasty, aroma-filled beans that are used to make some of the world’s best specialty coffees, with fruity and flowery overtones.

Here are ten highly rated African coffees you may not have heard of to satisfy your interest and turn you into a fan.

1. Organic Ethiopia Sidamo Coffee

Ethiopian Sidamo coffee has subtle almond undertones, a medium body, and a balanced acidity. The “Natural” sun-drying technique produces a pleasant, wine-like scent. Ethiopian Sidamo is grown in Ethiopia’s Sidamo province’s Kaffa district – ‘The Birthplace of Coffee’ – where coffee was (arguably) originated over a thousand years ago. It’s a garden coffee grown on several tiny family farms between 1,750 and 2,200 meters above sea level. The fruits are hand-picked, and the coffee is rinsed and dried on specially designed platforms. As a result, we get very fine, elegant and prominent floral flavors of coffee.

Ethiopian Sidamo is a member of the Ethiopian Yirgacheffe family. With an earthy flavor and notes of blueberry, organic Ethiopian Sidamo coffee is truly exceptional. Many coffee enthusiasts find this to be an excellent choice.

2. Decaf Ethiopian Sidamo Coffee

Decaf Ethiopian Sidamo coffee is dark and rich, with undertones of chocolate and an undeniably creamy finish. To preserve the coffee’s great flavor, the Royal Select Water Process decaffeinates it without the use of harsh chemicals.

The cooperative that produces this coffee is Ethiopia’s largest producer of Fair-Trade coffee, and it was created when 35 tiny cooperatives banded together to produce the best organic Sidamo coffee on the market. This valuable Sidamo is grown organically by indigenous farmers in the rainforests, who take meticulous care of the crop from start to finish to produce a cup with a lovely, fruity aroma and body.

This Organic Ethiopian Water Decaf Coffee is creamy and rich, with chocolate and cherry undertones. It’s the ideal coffee for those who want to avoid caffeine while maintaining outstanding flavor.

3. Organic Ethiopia Yirgacheffe Coffee

Organic Ethiopian Yirgacheffe coffee has a sweet scent and mellow flavor. The acidity level is robust and bright, with notes of bright citrus, and the cup concludes with a dry, lemon tea finish. This can be found

at altitudes of 6,600 feet higher than sea level. It holds a spiciness to it that is balanced by a hint of sweetness. Yirgacheffe’s fragrance and flavor are inimitable, according to coffee experts.

4. Kenya Grade AA Coffee

Kenya Grade AA is wildly popular in Africa and around the world. The AA has a complex acidity level, with mild notes that have a rich taste and aroma. Kenya has established itself as the greatest place for coffee cultivation due to its reputation for high-quality coffee. The government is closely engaged in coffee cultivation. They ensure the best quality products by the country and reward farmers with good prices for superior quality.

This coffee is grown at higher altitudes of 6,600 feet in Kenya’s peak highlands. Kenyan coffee is known for having a sophisticated amount of tartness, but subtle tastes that have a strong flavor and fragrance.

5. Kenya Peaberry Coffee

Kenya Peaberry Coffee is a full-bodied, strongly acidic coffee with a winy black currant flavor. It’s highly complex, with flavors of strawberry, lemon, and guava. As is customary with Kenyan coffees, the tastes alternate with spice.

In Kenya Peaberry coffee, the ‘Peaberry’ grows as a single seed inside its cherry rather than the norm of two seeds per fruit. This divergence in development permits the coffee cherry to concentrate all of its nutrients and flavor into a single seed. Additionally, the acidity of this Kenyan Peaberry is extremely deep and complex, with savory undertones. As an espresso, filter, or white coffee, it’s fantastic.

6. Tanzania Grade AA Coffee

Tanzanian Grade AA coffee gives off a buttery almond cake scent on grinding with a dash of fruity brightness. It has a light body, delicate stone fruit acidity, and sweet, smooth peach and berry flavors when brewed, making it a softer, more subtle version of the African coffee profile. Tanzania AA Coffee is grown on Mount Kilimanjaro’s slopes. This coffee is graded AA, which means it is the best of the crop’s beans.

7. Ethiopian Harrar Coffee

The Ethiopian Harrar blend is dense and sharp, with spice notes including blueberry jam, cardamom, and apricots, with a jasmine finish. Dry handling helps bring out the floral overtones. There’s also a tinge of jasmine in some of the flavors.

Ethiopian Harrar coffee is a pure Arabica coffee cultivated on modest farms in the Oromia (previously known as Harrar) of south Ethiopia at heights ranging from 1,400 m to 2,000 m. Harrar is located east of Addis Ababa, Ethiopia’s capital.

This coffee is well recognized for its fruity aroma and floral-toned that is pleasantly similar to blackberries.

8. Uganda’ Good African Coffee

Uganda’s Good African coffee is cultivated on the continent and has a sweet, citrus flavor. The cupping notes of a well-brewed cup of Rwenzori with a sweet chocolate flavor and rich texture. Ugandan coffees

are often less tangy than coffees from neighboring Tanzania and Kenya due to their lower complexity and lighter body.

9. Ivory Coast Coffee

Ivory Coast beans are known for their bitterness and strong flavor. In the nineteenth century, French colonizers are credited for bringing coffee to the Ivory Coast. Coffee production peaked in the 1970s, when the Ivory Coast became the world’s third-largest producer following its independence in 1960. The Ivory Coast’s second-largest export product is coffee.

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