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.
ETHIOPIA
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
KENYA
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)
CONGO
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)