SCA Score
83.0 – 90.0
Farmers
Approximately 2.5 million
Price (USD/kg)
$5.00 USD – $20.00 USD
Bag Size
60kg
Arabica/Robusta Split
20% Arabica, 80% Robusta
Main Varieties
SL28, SL34, Ruiru 11, Batian, Heirloom, Geisha, Typica, Bourbon, Kent
Average Yields
600 kg/ha to 1,200 kg/ha
Altitude Range
1,400 m to 2,300 m
Grading System
- Kenya: AA, AB, PB
- Ethiopia: Grade 1, Grade 2, Grade 3
- Rwanda: Grade 1, Grade 2
- Uganda: AA, AB, PB
- Tanzania: AA, AB, PB
Main Processing Method
- Washed
- Natural (dry processed)
- Honey
Average Smallholder Farm Size
0.5 hectares to 3 hectares
Main Ports
Mombasa (Kenya), Dar es Salaam (Tanzania), Djibouti (Ethiopia)
Key Arabica Coffee-Growing Regions
- Uganda: Mount Elgon (Eastern Uganda), Rwenzori Mountains (Western Uganda)
- Kenya: Central Kenya (Nyeri, Kiambu, Kirinyaga), Eastern Kenya (Embu, Meru)
- Tanzania: Northern Tanzania (Kilimanjaro, Arusha), Southern Highlands (Mbeya, Ruvuma)
- Rwanda: Western Province (Nyamasheke, Karongi), Northern Province (Gakenke, Rulindo)
- Ethiopia: Sidama, Yirgacheffe, Harrar, Limu, Jimma, Guji
Typical Harvest
- Uganda: October to February (main crop)
- Kenya: November to December (main crop), April to June (fly crop)
- Tanzania: July to December (main crop)
- Rwanda: March to June (main crop)
- Ethiopia: October to December (main crop)
A Region of Smallholders
East Africa is renowned for its high-quality Arabica coffee, which is cultivated predominantly by smallholder farmers. Approximately 2.5 million smallholder family farms, averaging between 0.5 to 3 hectares, form the backbone of the Arabica coffee industry in this region. These farms are often intercropped with other crops such as bananas, maize, and beans, relying primarily on family labor and traditional farming practices.
The Elegant Coffee of East Africa
East African Arabica coffee is celebrated for its unique and complex flavor profiles, characterized by bright acidity, floral and fruity notes, and a rich, full-bodied taste. The region’s diverse climates, high altitudes, and fertile volcanic soils contribute to the exceptional quality and distinctiveness of its Arabica coffee.
Each country within the region offers unique coffee profiles:
- Uganda: Known for its rich, winey flavors with hints of fruit and a smooth body, particularly from regions like Mount Elgon and the Rwenzori Mountains.
- Kenya: Renowned for its bright acidity, full body, and flavors of blackcurrant, citrus, and berry, with a silky mouthfeel.
- Tanzania: Offers a well-balanced cup with medium to full body, and flavors ranging from fruity to chocolaty, especially from the Kilimanjaro and Southern Highlands regions.
- Rwanda: Recognized for its vibrant acidity, floral and citrus notes, and a clean, balanced profile, particularly from the Western and Northern Provinces.
- Ethiopia: Celebrated as the birthplace of coffee, with a wide range of flavor profiles from floral and tea-like to fruity and winey, depending on the region.
An Origin on the Rise
East Africa is a prominent player in the global specialty coffee market, particularly for its Arabica coffee. The coffee industry is crucial for the region’s economies, providing livelihoods for millions of farmers and contributing significantly to export earnings. Despite challenges such as fluctuating global prices and climate change, East African countries continue to invest in coffee production, quality improvement, and sustainability initiatives.
Quality and Sustainability
The East African coffee sector is increasingly focused on quality and sustainability. Farmers and cooperatives are adopting better farming practices, including organic farming and agroforestry, to enhance coffee quality and environmental sustainability. Certification programs and direct trade relationships are helping farmers achieve better prices and access to international markets.
Processing Methods
East Africa employs a variety of processing methods to bring out the best in its Arabica coffee. The washed method is most common, producing clean and bright coffees with vibrant acidity and complex flavors. Natural (dry processed) coffees, dried with the cherry intact, develop sweet, fruity, and winey profiles. The honey process, a hybrid method, yields coffees with a balance of sweetness, body, and acidity. These processing methods, combined with meticulous attention to detail, ensure that East African Arabica coffee meets the highest standards of quality and flavor.
Arabica coffee from East Africa offers an elegant and diverse flavor profile that is highly prized in the global coffee industry. With its smallholder-based farming system, diverse growing regions, and commitment to quality and sustainability, East African Arabica coffee is set to continue its rise on the world stage. Whether enjoyed as a bright and fruity single-origin coffee or a complex and balanced blend, East African Arabica delivers a taste of the region’s rich coffee heritage.
