Although coffee plants are indigenous to Africa, just over a tenth of the world’s coffee is still produced in Africa. Ethiopia, Kenya, Uganda, Kenya and Tanzania are some of the largest producing countries but coffee is grown in many other regions as well.


Regions: Sidama, Sidamo, Yirgacheffe, Harrar, Limu, Djimmah, Lekempti, Wonango, Guji

Common Varieties: Heirloom Ethiopian varieties including Gesha, Djimmah and others

Process: Washed, Natural

Grading: 1–9 (Gr 3–9 commercial, Gr 1–2 specialty)

Harvest Period: November–February


Regions: Muranga, Nakuru, Nyeri, Bungoma, Kiambu, Kirinyaga

Common Varieties: SL-28, SL-34, Batian, K7

Process: Washed, typically a washed process with an additional soak lasting from 12–72 hours

Grading: PB, AB, AA

Harvest Period: October–December/January (main, or late crop) & March–June/July (fly or early crop)


Regions: North-Kivu, South-Kivu, Ituri

Common Varieties: Bourbon, Bourbon Mayaguez, other Bourbon derivatives

Process: Washed, Semi-Washed

Grading: K3, K4, K6, K7 for Arabica & HTM N/M, N/I, C/M for Robusta

Harvest Period: March–June (main) & September–October (fly crop)