Cafés verts d’Afrique

Choosing the "best" African coffee depends on your personal taste preferences, as each country offers unique and captivating flavour profiles shaped by its climate, terroir, and processing methods. Here’s a closer look at what makes coffee from some of Africa’s top coffee producers stand out:

Ethiopia: The Birthplace of Coffee
Ethiopia’s diversity of coffee cultivars is unparalleled, offering a wide range of flavours, many still yet to be discovered. Washed Ethiopian coffees shine with bright, floral notes like jasmine and citrus, often accompanied by bergamot-like characteristics. In contrast, natural Ethiopian coffees burst with exotic, fruity profiles, making them a favourite among adventurous coffee lovers. With its endless variety, Ethiopia is an exciting destination for those seeking distinctive and complex cups.

Kenya: Bold and Juicy
Kenyan coffees are famous for their intense acidity and juicy, fruit-forward profiles, often reminiscent of blackcurrant or black forest gâteau. Grown in high altitudes, Kenyan coffees develop slowly, which enhances their complexity and depth. Varietals like SL-28 and SL-34, developed for exceptional flavour and body, make Kenya a top choice for those who love a vibrant, flavour-packed cup.

Rwanda: Elegance and Complexity
Rwandan coffee is known for its balance of fruitiness and freshness, with notes of red apple, grape, and stone fruit, combined with floral aromas. These coffees often have a delicate, tea-like body, with berry-like flavours adding extra layers of complexity. Despite facing challenges, Rwanda’s coffee industry has evolved to produce some of the finest and most elegant coffees on the market.

At Green Coffee Collective, we prioritise sustainability and transparency in every step of our coffee sourcing. We partner with trusted collaborators like Omwani and Coffee Legends to source exceptional African coffees while supporting farmers, communities, and the environment.

Omwani (established in 2018) operates across Uganda, Rwanda, Kenya, and Ethiopia, fostering long-term relationships with farmers. Omwani’s focus on consistency, collaboration, and transparency ensures that the coffees we offer reflect the diverse terroirs and traditions of these regions. By telling the stories of the farmers and valuing their work, Omwani guarantees that every bean is as impactful as it is flavourful.

Coffee Legends (founded in 2022) specialises in Ethiopian coffee, maintaining high social, environmental, and economic standards. By staying closely involved at every stage, from cultivation to processing, they ensure only the finest quality beans reach us. Coffee Legends is committed to empowering farmers and creating sustainable, lasting positive impacts in the communities they work with.

Through these partnerships, we offer coffees that support sustainable farming practices, protect the environment, and empower local communities, ensuring each cup is a testament to our values of quality, transparency, and sustainability.

Absolutely! Africa’s coffee-growing regions are diverse, each with its own unique characteristics and processing methods. We have the expertise and network to help you source exactly what you need. Whether you’re looking for coffee from a specific region, a particular processing method, or even a unique varietal, we can tailor your order to suit your needs. Contact us at hello@greencoffeecollective.com, and let’s discuss your requirements to find the perfect coffee for your roasting journey.

Africa is the beating heart of the green coffee world. Its high altitude, climate, and customs that go back hundreds of years all work together to make some of the world's most interesting and sought-after unroasted coffee beans.
African green coffee beans have a lot of promise in the roaster's drum. From the bright florals of Ethiopia to the bold complexity of Kenya to the smooth bodies of Rwandan beans, there are a lot of options. Not only are these origins recognized around the world, specialty coffee roasters are always looking for them because they offer unique flavor, can be tracked, and always deliver high quality in the cup.

It's not just the environment that makes African green coffee special; it's also the people who live there. African coffee production is based on the work of thousands of small farmers who use safe and often organic methods. Because they know a lot about growing and handling coffee, they can be sure that every batch of green coffee is of high quality, picked at the right time of year, and has a unique flavor clarity that makes any roasting profile better.

Whether you're a home roaster fine-tuning single-origin batches, a specialty café refining your menu, or a supplier giving your customers the best unroasted coffee, African green coffees give you a lot of room to be creative, develop flavors, and tell stories.

People all over the world love African green coffee beans for their bright flavors, regional clarity, and variety in the cup. These are the qualities that have made them a permanent fixture in the specialty coffee world. Whether it's the jammy acidity of Kenyan SL28 varieties, the bergamot-like brightness of washed Ethiopian heirlooms, or the balanced depth of Burundian coffees, each country that grows coffee in Africa has a unique and adaptable flavor.

Every source is different and adds something new to the table. High elevations, volcanic soils, and traditional processing methods all work together to make beans that strongly show their terroir. This makes African coffees easy to spot and popular in all roasting styles. Not only are these green beans important for single-origin programs, but they also add brightness, structure, and floral notes to foreign blends, making them better.

African coffees are often used in barista tournaments and cupping events because they are clear and can get high scores. They are respected in global roasting competitions. A lot of items from Africa have won Cup of Excellence awards and been ranked as the best at auction, which adds to their image for quality on the world stage.

Specialty coffee buyers in Europe, the UK, and beyond are buying more green coffee from Africa. Buying this coffee means more than just getting a great flavor; it also means committing to quality, honesty, and skill.

People who roast coffee like African green coffee beans because they work well with a lot of different roasting and brewing ways. These beans are very flexible in the roastery. They can be set for a light, expressive filter roast or brought just into development for a juicy espresso taste.

Because they naturally have clear flavors and organized acids, roasters can try new things without fear. Light roasts are great for filter coffees because they bring out floral notes, lemon zest, and light tea-like notes. Medium roast levels bring out tones of stone fruit, berries, and caramelized sugar, which makes them good for both espresso-focused roasting and other types of roasting. African roots can add a level of complexity, brightness, or fruity charm that is hard to find elsewhere, even in carefully chosen blends.

These beans are always in high demand among niche buyers. Roasters care about more than just how well their coffee tastes; they also want to know the history and provenance of every lot, from heirloom varieties to microlots run by cooperatives. They are often used in single-origin programs and signature products because they have a reliable scoring range and stand out on cupping tables. In short, African green coffee beans are popular in specialty roasting for a good reason: they roast cleanly, make beautiful coffee, and always please even the pickiest taste buds.

Roasters love African green coffee beans because they let the flavors come out so well when they are roasted. These coffees always offer profiles that shine in both light and medium roast applications, especially when used in filter brewing or single-origin espresso. They are known for their clarity and range.

African wines usually have a range of acidities, from bright citrus and sour berries to rounded stone fruits and grape-like brightness. Coffees from high elevations, like those in Ethiopia and Kenya, often deliver crisp, layered acidity that gives the cup energy and dimension. In contrast, beans from Uganda or Tanzania may lean slightly more mellow, with deeper fruit tones and subtler acidity.

The body of African coffees varies by region and processing but tends to fall on the silky to medium spectrum, with some washed varieties offering a tea-like lightness, while natural and honey-processed lots bring a syrupy or fuller mouthfeel.

Roasters can expect to uncover a wide range of cupping notes, depending on origin and processing method. Common descriptors include:

• Floral (jasmine, lavender, honeysuckle)
• Citrus and stone fruit (lemon zest, peach, nectarine)
• Berry and tropical (blueberry, pineapple, mango)
• Sweetness (honey, cane sugar, vanilla)
• Occasionally, chocolate or spice in deeper or more processed profiles

Regional terroir plays a major role in flavor development. High altitude, fertile volcanic soils, and slow cherry maturation contribute to complex sugar structures and layered flavor expression. For example:

• Ethiopian highlands yield bright, floral profiles with a tea-like structure.
• Kenyan coffees often feature winey acidity and deep berry complexity.
• Rwandan and Burundian beans are known for balance, red fruit, and silky texture.

These green beans perform best at light to medium roast levels, where their natural acidity and origin characteristics can fully express themselves. Lighter roasts highlight floral and citrus notes, while medium roasts develop fruit depth and rounded sweetness.

Processing method further shapes the final flavor. Washed coffees tend to be cleaner, brighter, and more transparent, while natural and honey-processed beans introduce richer fruit tones, heavier body, and layered sweetness. (For more details, see the processing section below.)

Cupping scores for African green coffee beans often fall within the 84–89+ range, depending on the microlot, harvest year, and processing. These scores make them highly competitive for specialty roasters seeking consistency and high quality in the cup.

Africa’s top coffee-producing regions are renowned for their distinct agro-climatic conditions, which directly influence the cup profile and roast behavior of the green coffee beans they produce. From highland valleys to equatorial plateaus, these regions offer diverse elevation ranges, microclimates, and rich soils, making them a top choice for specialty green coffee buyers.

Ethiopia

Often called the birthplace of coffee, Ethiopia boasts several iconic growing zones, each producing beans with unique flavor signatures.

• Sidamo: Known for its broad altitude range (1,500–2,200m) and fertile red soils, Sidamo coffees are balanced, with sweet citrus, florals, and refined acidity.
• Yirgacheffe: Yirgacheffe beans are highly sought after for their jasmine aromas, lemon zest, and clean, tea-like structure. Despite being technically part of Sidamo, they are recognized independently due to their lofty topography and chilly temperature.
• Guji: Bordering Sidamo, Guji coffees stand out for their layered fruit notes think stone fruit, tropicals, and wine-like undertones with a silky mouthfeel.

Kenya

Typically, green coffees grown in Kenya are found between 1,400 and 2,000 meters in elevation, on the slopes of Mount Kenya and the Aberdare Range. Lots with complex acidity, syrupy bodies, and rich berry notes are produced when volcanic soil, high elevation, and strict processing standards are combined. The lucidity and ferocity of regions such as Kirinyaga and Nyeri are particularly lauded.

Rwanda

Near Lake Kivu, in the high-altitude areas of Rwanda, between 1,600 and 2,200 meters in elevation, is where coffee is grown. Slow cherry development, made possible by rich volcanic soil and a mild environment, results in beans that are silky smooth, have a balanced acidity, and taste like red fruits. Roasters hold some regions, such as Nyamasheke and Gakenke, in high regard for their reliability and excellence.

Burundi

The coffee growing areas of Burundi, like Kayanza and Ngozi, are in mountain areas between 1,700 and 2,100 meters. These areas are often compared to Rwanda because of their similar geography and processing methods. People like these coffees because they have a nice balance of acidity, floral notes, and structured sweetness, making them great for a variety of roasting methods.

Uganda

Uganda's Mount Elgon and Rwenzori regions are making more and more competitive Arabica green coffees, even though Robusta is what the country is known for. Grown between 1,300 and 2,300 meters above sea level, the beans have a mild acidity, a chocolate-toned depth, and a creamy body, especially in lots that have been handled naturally.Each of these areas brings something different to the table for roasters. Whether you're looking for bright, floral profiles, deep fruit complexity, or balanced sweetness, African origins offer options with strong terroir expression, traceability, and roasting potential.

African coffee production is dominated by Arabica species, known for their complexity, acidity, and overall cup quality key traits that make these beans highly attractive to specialty roasters. While Robusta is cultivated in some parts of the continent, particularly in Uganda and West Africa, it is Arabica varietals that define the region’s global reputation for high-end green coffee.

Heirloom & Indigenous Varietals

In Ethiopia, many coffees are classified as heirloom or landrace varieties, a term that encompasses a diverse gene pool of indigenous Arabica strains. These wild-growing varietals many of which remain genetically unnamed are valued for their natural disease resistance, cup complexity, and floral-fruited profiles. For roasters, these beans offer distinct origin character, often described as floral, citrusy, tea-like, or tropical, depending on the micro-region.

Bourbon & Bourbon-Derived Varietals

This traditional variety does best at higher elevations and grows thick green beans with sweet, well-balanced flavors and hints of red fruit. Its Bourbon-based versions, such as Jackson and Mibirizi, are also well-known. They have similar cup qualities but different acidity and body levels. Specialty roasters like Bourbon types because they are sweet all the way through, clear, and always cook the same way.

SL28 & SL34

Kenya is known for its SL-series varieties, especially SL28 and SL34. These varieties were created in the early 1900s to be resistant to drought and improve quality. These varieties are known for having strong acidity, deep berry notes, and a syrupy mouthfeel. This makes them popular with roasters who want to make expressive, high-scoring lots. Even at lower roast levels, they always give cupping profiles with bright fruit tones and a lot of complexity.

Other Noteworthy Cultivars

• Ruiru 11 and Batian are modern Kenyan breeds that were bred to be resistant to disease and productive. Good lots of SL28 may not be as complex, but they can still make clean, fruity cups with medium acidity.
• Typica and Geisha: Some Typica and Geisha trees have been planted in experimental farms or private lands in Africa, though they are not common. People love these varieties for their floral richness and refined sweetness, but they are hard to find.

Roasters sourcing from Africa appreciate these varietals not only for their cup potential, but also for the narrative they bring to a coffee menu. Each cultivar tells a story of climate adaptation, farming tradition, and flavor evolution offering rich value to those seeking to build differentiated and origin-forward offerings.

When it comes to getting the freshest green coffee beans, timing is everything. Africa's many growing regions have different harvest times that make it possible to buy in a way that fits the seasons. Knowing when the primary and secondary harvests happen helps roasters plan for new arrivals and keep their stock level steady all year.

Ethiopia

• Primary Harvest: October to December
• Availability Window: Fresh shipments typically arrive between February and May.

·         Some microregions may have small second harvests, but most of Ethiopia's green coffee only comes on the market once a year. If roasters want to show off bright heirloom profiles, they should plan to buy during this early spring arrival window.

Kenya

• Main Harvest: October to December
• Secondary (Fly Crop): June to August
• Availability: Main crop coffees begin arriving in the UK and Europe by March, while fly crop lots can land around September.
• This dual-season structure offers more flexibility for roasters, especially those managing rotating origin menus or short-run seasonal offerings.

Rwanda & Burundi

• Harvest Period: March to July
• Availability: Fresh shipments typically land between August and October.
• These origins are ideal for late summer or autumn menu refreshes, delivering balanced fruit-forward profiles right when Northern Hemisphere roasters seek post-Ethiopia options.

Uganda

• Two Harvests: April to June (Central & Eastern), October to January (Western regions)
• Availability: Coffees arrive year-round in smaller waves.
• Uganda’s regional variation allows for flexible sourcing throughout the calendar year, particularly for natural-process lots or value-driven Arabicas.

Some sources only have one harvest a year, but Kenya and Uganda allow for two. This makes it easier for roasters to keep their inventory fresh and trackable without lowering the quality of the coffee. Knowing when fresh stock lands is essential for both profiling and planning production, especially for those relying on seasonal rotation or limited-release offerings.

The processing method used at origin is a defining factor in the flavor development and roast potential of African green coffee beans. Across the continent, traditional and innovative post-harvest techniques are used to bring out the natural qualities of each bean, offering roasters a wide spectrum of cup profiles to work with.

Washed (Fully Washed)

This is the most widely used processing method across much of Africa particularly in Kenya, Rwanda, Burundi, and large parts of Ethiopia. In the washed process, the coffee cherries are pulped, fermented, and thoroughly washed before drying. This technique highlights bright acidity, clean cup structure, and high clarity, making these beans particularly well-suited for light and medium roasts where delicate notes can shine.

• Flavor Impact: Clean, crisp, vibrant. Notes of floral, citrus, stone fruit, and tea-like nuances often emerge.
• Common in: Kenya, Rwanda, Burundi, Yirgacheffe and Sidamo regions of Ethiopia.

Natural (Dry Process)

In regions where water is limited or where the goal is to enhance fruit-forward character, the natural method is common especially in southern Ethiopia (e.g., Guji, Sidamo, and parts of Yirgacheffe). In this method, whole cherries are dried with the fruit intact, allowing sugars and fruit esters to absorb into the bean.

• Flavor Impact: Rich, fruity, and full-bodied. Expect notes of blueberry, mango, strawberry, and wine-like acidity.
• Common in: Southern Ethiopia, Uganda (particularly in the Rwenzori Mountains), and increasingly in micro-lots across the region.

Honey Process

While less prevalent in Africa compared to Central America, honey processing is gaining attention among innovative producers in Burundi and Rwanda, where hybrid processing stations are experimenting with mucilage-retention drying techniques. This method involves removing the skin but leaving some or all of the mucilage on the bean during drying.

• Flavor Impact: Balanced sweetness with moderate acidity. Notes of honey, red apple, floral spice, and a slightly creamier body.
• Common in: Select experimental lots in Rwanda and Burundi.

Anaerobic & Experimental Fermentation

Though still relatively rare, a small but growing number of producers in Ethiopia, Kenya, and Burundi are exploring anaerobic and controlled fermentation methods. These involve sealed fermentation tanks with limited oxygen, often resulting in distinctive and unconventional flavor profiles.

• Flavor Impact: Intensified fruit, fermented complexity, and layered acidity. Can yield notes like grape soda, tropical punch, or savory spice depending on technique.
• Common in: Niche microlots from forward-thinking cooperatives and private estates.

Climate, tradition, and new ideas all have an effect on Africa's processing landscape. When you get a washed Kenyan SL28 for its sharp clarity or a natural Ethiopian heirloom for its syrupy fruit depth, each process creates a unique roast character that can help you choose the right coffee for your lineup. For roasters, knowing these methods isn't only about taste; it's also about making products that fit your style, audience, and brand.

One of Africa's best assets is its genetic diversity in coffee. It has a wide selection of remarkable varietals that add unique flavor, flexibility, and cup quality to the roasting process. Each type is a result of the combination of terroir, plant genetics, and farming methods, which gives roasters full control over how the cup develops and tastes.

Bourbon

Bourbon is a basic type of African Arabica that is grown a lot in Rwanda, Burundi, and parts of Uganda. People know that its thick green beans make cups that are sweet, balanced, and have a mild acidity and overtones of red fruit or caramel. Bourbon is often the base for washed lots that roast uniformly and work well with all brewing procedures.

SL28

SL28 is one of Kenya's most famous types because it makes deep, rich cups with a syrupy viscosity and bright acidity. When roasting SL28, you may notice flavors of blackcurrant, tomato, tropical fruit, and structured sweetness, especially in thoroughly washed profiles. The plant does well in high places and when there isn't much rain.

SL34

Closely related to SL28, this variety performs best in wetter environments and is also prominent in Kenyan growing zones. SL34 maintains the bold, fruity profile and wine-like acidity that defines Kenya’s best coffees, but may lean slightly more toward chocolate or dried fruit in the cup, depending on processing.

Typica

While rare in African production, Typica can occasionally be found in older Ethiopian or Ugandan plantings. Known for its mild, clean flavor and balanced acidity, Typica offers a more delicate cup with floral overtones and subtle sweetness, suitable for light roast profiling and clarity-focused brewing.

Geisha (Gesha)

Though limited in availability, Geisha is being cultivated in select private estates in Ethiopia and Rwanda. Famous for its floral intensity, silky body, and citrus-laced complexity, Geisha is often reserved for competition-level microlots. Roasters prize it for its high cupping scores and clarity at lighter roast levels.

Caturra

A dwarf mutation of Bourbon, Caturra is grown in parts of East and Central Africa, though less commonly than in Latin America. When present, it can contribute to sweet, rounded cups with good structure often in blended lots or medium-bodied profiles with mild acidity.

Heirloom Varieties

In Ethiopia, the term “heirloom” refers to the country’s vast pool of indigenous Arabica genetics, many of which are unclassified or region-specific. These landrace kinds are great for single-origin roasting because they have vibrant floral aromas, citrus zest, and subtle fruit flavors. No two heirloom lots are the same, which gives roasters unique flavor profiles and the chance to tell stories.

Hybrids & Experimental Crosses

Ruiru 11 and Batian are two modern hybrids that were created in Kenya to be disease-resistant and stable in yield. They are less complicated than SLs, but when they are handled well, they may make clean, fruit-driven cups that are good for both commercial and specialty use.

These beans are very versatile once they are roasted, which makes them a smart and adaptable choice for roasters that want to establish a diverse and dynamic selection. African green coffee beans are prized for their ability to work well at different roast levels, producing different flavors depending on where they come from and how they are processed.

These beans are great for roasters who focus on light to medium roasts because they bring out crisp acidity, subtle florals, and layered fruit tones. This makes them perfect for showing off single-origin expressions with clear flavors. For example, washed Ethiopian heirlooms or Kenyan SL28s respond very well to gentle roasting, which brings forth its complete origin character and structure.

When roasted to a medium level, African green coffees have a rounded sweetness, a fuller body, and a deeper caramelized fruit flavor. This means that they can be used for both espresso programs and structured mixes. This means that roasters can use them as standout single-origin lots or as complementary parts of blends with coffees from more than one origin, based on the profile goals.

 
African origins aren't often used in darker roasts, but some naturally processed or Bourbon-based lots, like those from Rwanda or Uganda, can hold up well with longer development, adding sweetness, syrupy body, and cocoa depth when needed for a balanced roast flavor.

African green coffees are a reliable asset in any roastery because they are great for roasters who want beans that make great clarity in pour-over, depth in AeroPress, and structured balance in espresso. Once they have been roasted, they work great with a variety of brewing methods, whether they are used for filter-based brewing, immersion techniques, or espresso-based options.

These green beans can be used as the base for a seasonal release, a competition release, or a daily house espresso. They are versatile, have a high taste value, and can be roasted precisely to support both creative and consistent results.

After being roasted, these beans can be used in a lot of different ways to make coffee, which gives specialty coffee shops a lot of options. Depending on the brew method and roast level, their bright flavors and origin-driven complexity shine in different ways.

Espresso: Green coffee beans from Africa, especially those from Rwanda or Burundi, do well with a medium roast. This gives the coffee a rich crema, a sweetness that builds on top of fruit, and a bright but controlled acidity. Because of how clear and structured they are, they make a unique single-origin espresso or a lively mix component.

This method, called pour-over (V60 or Chemex), brings out the subtle smells and acidity of coffee, especially when the roast is light. When roasted, beans from Ethiopia or Kenya shine with floral top notes, tea-like textures, and crisp citrus notes. This is the best way to show off region.

French Press: For the French Press, roasted African beans with a stronger flavor or that have been processed naturally work great. This method improves body, sweetness, and depth, making it great for people who like a cup with a lot of texture and body that shows off the origin's character.

Cold Brew: Darker roasted African beans, especially naturals, are a great choice for roasters who want to offer a low-acid option that is refreshing. They become smooth, subtly fruity drinks with light cocoa undertones and a smooth end when brewed cold.

Aeropress: The Aeropress is known for being flexible, so you can try different amounts of roast. Lightly roasted African beans keep their clarity and depth, while medium-roasted beans add balance and body. Experimental brewers like this method because they can change the brew pressure, time, and grind to bring out different qualities.

With each boiling method, roasters can give customers a different taste experience from the same origin. Once they are roasted, African green coffees can be used in both standard café menus and new ways of making coffee

Green coffee quality in Africa is controlled by a mix of regional best practices, local grading systems, and group oversight. These all work together to keep things consistent and high-quality at the farm level.
How to grade and get certified: Most countries that grow green beans use structured methods to sort them into different groups. Kenya grades beans from AA to AB based on screen size, while Ethiopia grades beans from Grade 1 to 5 based on the number of defects and the quality of the cup. As a first step, these methods make sure that only the best lots are exported.

Government & Cooperative Oversight: In some places, like Rwanda and Ethiopia, coffee unions and national coffee boards use centralized processing and quality control labs to keep an eye on quality. In order to meet national export standards, they often require specific ways to ferment or dry the goods.

Transparency and Direct Trade: Many exporters and producers in East and Central Africa now trade directly with each other or work together with tools that make trade more transparent. These programs help coffee roasters track coffee back to specific lots, farms, or even micro-lots. This makes sure that the coffee is more accountable and of higher quality from the farm to the cup.

Industry Quality Practices: To make sure beans meet international specialty standards, they are often dried on raised African beds, their moisture content is measured consistently, and they are cupped at the source. A lot of companies that ship also hire quality analysts or Q Graders to check for flavor problems before the goods are sent abroad.

Packaging & Sizing Options

African green coffee beans are offered in a wide variety of pack sizes to suit different roasting volumes and customer profiles.

Available Formats: Sourcing partners typically offer African green beans in sizes such as 0.5Kg, 1Kg, 2Kg, 5Kg, 10Kg, 20Kg, and 30Kg, allowing flexibility for both small-scale and large-volume buyers.

For Home Roasters: Individuals who want to try cooking at home should choose smaller sizes, such as 0.5Kg to 2Kg. These choices offer low-cost ways to join origin-specific accounts.

For Cafes & Small Roasteries: 5Kg and 10Kg bags are perfect for specialty coffee shops and micro-roasters that need a steady supply of beans but don't want to commit to large bulk orders. This helps keep the beans fresh.

For Commercial Roasteries: For wholesale sales, bulk packing like 20Kg and 30Kg bags is made. These sizes make it easy to roast a lot of coffee at once. They are usually packed in grain-pro or jute bags with inner covers to keep the quality while they are being shipped and stored.

Because there are so many ways to package African green coffee, it's easy for a wide range of buyers, from coffee lovers to big coffee companies.

Our model for getting African green coffee is based on a strong dedication to honest relationships, transparent supply lines, and consistent quality from the farm where the coffee comes from.

Direct Partnerships and Relationships: We have close working relationships with cooperatives, exporters, and operators of washing stations in East and Central Africa, such as in Ethiopia, Kenya, Rwanda, Burundi, and Uganda. These longstanding partnerships give us early access to fresh lots and micro-lots, often before peak harvest lots hit the open market.

Cooperative & Smallholder Engagement: Many of our beans come from smallholder farms linked to certified cooperatives. These organizations are not only crucial in ensuring fair pricing and support services for farmers but also in facilitating standardized processing and traceability documentation for every lot.

Transparency Practices: Every batch we offer comes with lot-specific traceability details, including farm or cooperative name, altitude, varietals, processing method, and cupping notes. We prioritize transparency over commodity-style anonymity, empowering our customers with the full story behind each origin.

Ethical Sourcing & Certifications: Where available, we also support Rainforest Alliance, Organic, and Fair Trade certifications, though we also value non-certified but rigorously traceable lots that reflect responsible, community-focused sourcing. In many cases, producers are enrolled in quality improvement or environmental sustainability initiatives led by NGOs or development programs.

Whether it’s a washed heirloom from Yirgacheffe or a honey-processed Bourbon from Nyamasheke, our sourcing model guarantees clean, traceable, and ethically-aligned green coffee, every step of the way.

Ready to experience the rich diversity and vibrant profiles of Africa’s finest green coffee? Our curated selection of 100% high-quality African green coffee beans is available now, freshly harvested, carefully sorted, and transparently sourced.

Whether you're a home roaster, a specialty café, or a commercial roastery, you'll find varietals from Ethiopia, Kenya, Rwanda, Uganda, and beyond, each offering a distinct expression of African terroir. Choose from multiple sizes to match your needs, from 0.5Kg samplers to 30Kg bulk packs.

Every batch is traceable to origin, with a commitment to ethical sourcing, cooperative partnerships, and direct trade transparency. Explore our collection today and roast your way into the heart of Africa’s coffee heritage.