Andrew Rugasira is a Ugandan businessman and author. He is the author of the book A good African story: how a small company built a global coffee brand. In 2003, he founded Good African Coffee, the first African-owned coffee brand to be stocked in UK supermarkets and US retailers. In 2007, he was nominated as a Young Global Leader by the World Economic Forum. He has won several awards, including the Legatum Pioneers for Prosperity award, and in 2010 was nominated for a Financial Times/ArcelorMittal Boldness in Business award. He was Uganda Coffee Development Authority's Ugandan Entrepreneur of the Year 2007. He was Uganda's chairman of the Eastern African Fine Coffees Association (EAFCA), a member of Uganda's Presidential Investor Roundtable (PIRT) and sits on the board of Maisha Film Lab. Rugasira lives in Kampala and is a father of five children.
Good African Coffee was the first African-owned coffee brand to be listed in UK supermarkets (Waitrose, Sainsbury's and Tesco). The company works with a supply network of more than 14,000 coffee farmers in western Uganda, where the company has also developed 17 savings and credit coops for those farming communities. In addition to being available in more than 700 UK supermarkets and 500 stores in Africa, Good African Coffee is now available online in the United States.
The aroma enticed them, which led them to drink it and realize it helped them stay alert. The beans began to make their way around the world, and coffee became one of the most desired and beloved beverages.
Coffee remains a sacred part of Ethiopian culture. It is also a very important crop for the economy of several African countries. Most of the coffee-producing countries on this continent are in close proximity to the equator.
The coffee industry in several African countries has been up and down for more than a century. Some countries that once experienced success in the coffee industry no longer produce on a large scale due to detrimental political conflicts.
Ethiopian coffee is produced in three main regions: Sidamo, Kaffa, and Harrar. Typical flavors and features you can expect in the beans from this country include a full-bodied cup with some acidity, floral notes, and deep berry notes that can give it a winey taste.
You can still find some Arabica varieties in Uganda, such as Nyasaland, SL14, KP423, and SL28. Ugandan coffee beans are known to have crisp acidity and have tasting notes of spices and some earthiness.
There are several different Arabica varieties that are grown in Kenya, such as: Batian, Ruiru 11, SL14, SL28, SL34, and K7. These varieties generally produce a good to an exceptional quality cup of coffee.
Flavor profiles can vary widely depending on what country the beans are grown in. Some countries produce mostly Arabica or Robusta, while others produce both. These two varieties are one of the biggest factors that determine the flavor of coffee beans.
Arabica beans of Africa are known to have intense fruity flavors and lively acidity. Many African coffee farms are situated on volcanic soils that have an abundance of minerals and nutrients, which can improve bean quality.
If you like acidic coffee, you might love most African coffee beans. Ethiopian and Kenyan beans are known to be acidic. Beans from Tanzania, Rwanda, and Burundi generally have a moderate amount of acidity.
Tanzania Peaberry by Good As Gold Coffee is a small batch, medium roasted coffee made from peaberry beans. Peaberry beans are considered to be rare, flavourful, and sweeter. Instead of two beans developing in a coffee cherry, only one does.
African coffee beans have some of the most intense fruity and wine-like flavor notes in the world. The crisp acidity of the beans can give your cup of coffee a little tang. The Robusta beans of Africa offer a different set of flavors, including hints of chocolate and bitter earthy notes.
The other African coffee brands are also great choices to try out beans from different countries and regions. Each of these brands shares some similarities but ultimately has its own distinct flavor profiles.
Stone Street Coffee creates specialty coffee roasted in small batches using traditional methods. This selection of coffee beans is grown in Africa and roasted to perfection in Brooklyn, New York. Choose from dark roast, medium roast, and light roast beans. Order your African coffee beans whole or ground for your perfect cup. Enjoy coffee beans in coarse, medium, and fine grind levels to enjoy your favorite type of coffee.
Andrew has devised a brilliant business model that encourages local coffee farmers to sell their beans to him at a fair price. His company would then roast, package and brand the final product, whilst the profits would be split 50/50 with the farmers.
Kenyan coffee is often considered to be the best by consumers and experts alike because it is able to mix complex flavors and strong flavors with a smoothness that is hard to describe. With Kenyan coffee, you will often find fruits, creams, chocolates, and even flowers. Any coffee connoisseur absolutely must try it at least once.
This coffee offered by Screen 18 is known for having wine-like qualities. It is grown above 6,600 feet, so it has plenty of time to soak up all the nutrients from the ground before going through the grueling process of getting to your cup.
When winemakers wax poetic about the places that turned them on to grapes, they often cite regions in France. African coffees, like a perfumed Charmes-Chambertin from Burgundy or a haunting Chenin Blanc from Savennières in the Loire Valley, have the same indelible sway over coffee pros. Indeed, Africa may be the most exciting coffee-producing continent in the world, boasting incredible variety, history, and high quality. Although nearly a dozen African countries produce coffee, accounting for 12 percent of global production, most is bulk supply. Specialty-grade coffee, the focus here, is concentrated in East Africa.
In contrast, Ethiopian washed coffees evoke a cup of tea due to their delicate, floral flavor profile (think bergamot oil in Earl Grey). The differences are not all due to processing, however, as regions such as Sidamo, Yirgacheffe, and Harrar have become storied for their terroir and the individual flavors of their coffees.
In the U.S., Tanzania has become known for its peaberry. This moniker refers to a coffee cherry that has only one seed instead of the normal two. Occurring in 5 to 10 percent of coffee cherries, peaberry beans are smaller and rounder than regular coffee beans, which have a flat side.
Like its northern neighbor Rwanda, tiny Burundi (the size of Maryland) farms the Bourbon variety on mountainous terrain. Farmers often fully wash seeds, soaking both during fermentation and afterward. The practice promotes a clean taste as the protective mucilage is thoroughly removed. Burundi coffees are known for their sweet fig and berry flavors and juicy acidity.
In addition to a coffee's origin though, there are many other components that affect how a coffee will taste. These include variety, elevation, climate, processing method, and roast method. Let's take a deeper look at some of these components and how they vary from region to region.
First of all, what is a coffee variety A variety is a variation of the Coffea Arabica plant. The coffee cherry has subsets of plants, each with its own characteristics. Coffee varieties have a tight-knit parallel to something like apple varieties. Granny Smith, Fuji, and Red Delicious are all apples, but each variety has its own unique physical characteristics, color, shape, and most importantly; flavor profile. Coffee is the exact same way. Bourbon, Pacamara, and Geisha varieties are all Arabica cherries, but each has its own subset of differences. To learn more about what exactly a variety is, check out our blog called Coffee Varieties Explained in Two Stories.
Almost all coffee is grown within what we call the 'coffee belt'. The coffee belt is a region that essentially stretches across the equator and makes for the perfect coffee farming conditions. The climate in the coffee belt is pretty consistent. Since the belt is right along the equator, each region within the belt is known for its warm temperatures. Additionally, rainfall in the African stretch of the coffee belt is pretty similar to rainfall in the South and Central American stretch. These consistent, warm, climates in the coffee belt are what make the regions within it fit to grow excellent coffee.
There is a sweet spot when it comes to roast levels that can vary between region and batch. There is usually a recommended roast level depending on the region and flavor notes of a bean. Roast levels, just like processing methods, can have a very noticeable impact on the flavor of a coffee.
With all of these variables that can affect the taste of a coffee, it doesn't and shouldn't ever taste the same. The differences in flavor represent the origin of a bean, its variety, the elevation it was grown in, the climate it was grown in, the way it was processed, and the way it was roasted. Even though South American coffees are known for their nutty and chocolatey flavor notes, you may find a Colombian coffee that has a really flavorful and unique fruity note in it as well. This is because all these varieties contribute to its taste, not just the origin.
There is so much more we now know about coffee than we did 20 years ago. Because of this, we can all make more informed decisions about why one coffee tastes better than another. Personal preference is always the best way to pick your favorite. Whether you roast at home or buy roasted coffee, what is your favorite
It is brewed and celebrated all around the world due to its rich and unique flavors that cannot be found anywhere else. Rich soils, perfect coffee harvesting climate, and skilled farmers ensure that the majority of the African coffee beans are the best quality and are c