Ethiopia: In Ethiopia, Arabica beans are processed both wet and dry. Little by little, attempts are being made to return to the glorious coffee trading days that prevailed before the 1974 revolution.
Burundi: The coffee – mainly Arabica and a little Robusta – is cultivated on the country’s high plateau, hand-picked and mainly processed wet.
Ivory Coast: In addition to cocoa, the Ivory Coast almost exclusively grows hand-picked and sun-dried robustas. There is no fermentation.
Yemen: The Arabica beans are cultivated in Yemen in the highlands. Harvesting is done by hand and drying is done in the sun. The coffee cultivation is ecological, since there is no money for artificial fertilizers.
Cameroon: Arabica and Robusta are grown in equal parts in Cameroon. Due to regional differences, the quality of the beans varies. The Robusta is mainly used for mixtures.
Kenya: 1,300 large plantations and 600,000 small farmers cultivate the Bourbon trees (Arabica) and pick the ripe yellow coffee cherries by hand.
Madagascar: The hand-picked Robusta beans are known for their good quality. The cultivation of Arabica plants is gradually being expanded.
Democratic Republic of the Congo: Mainly small farmers take care of the cultivation of the coffee plants. The majority of the plants grown are Robustas, since the Congo coffee, a wild Robusta variety, is found here.
Rwanda: Rwanda is best known for its quality coffee. The tropical climate provides the optimal conditions that the Arabica beans need to grow.
Zambia: Arabica beans of the highest quality grow on the high plateaus of Zambia. However, due to the low annual harvest, the share of the world market is very small.
Sao Tomé e Principe: The Arabica beans cultivated and hand-picked here are a rarity. The nutrient-rich soil ensures the best quality, of which only around 1,000 bags are exported each year.
Zimbabwe: Due to some political setbacks in coffee production, Zimbabwe can only produce small quantities of coffee. However, the Arabica plants are allowed to grow freely. In order to provide them with the best possible nutrients, they are transplanted every few years.
St. Helena: The coffee cultivation on St. Helena – both Arabica and Robusta – is carried out exclusively by hand. Thanks to its volcanic origin, the island soil is very nutrient-rich and ensures high-quality beans.
South Africa: Most of the already small production volume of South African Arabica beans is used for domestic coffee consumption.
Tanzania: The majority of Arabica and Robusta beans grown in Tanzania are pearl beans. The coffee plants are mostly grown by farmers and farmers in the shade of banana plants.
Uganda: Both Robusta and Arabica find the perfect growing conditions in Uganda. However, Uganda is one of the most important Robusta suppliers worldwide. Therefore, only a small part is used for the cultivation of Arabica plants.
