Angolan

During Angola's peak coffee production in the 1970s, the country was producing over 200,000 tons annually - more than 25 times its current output!

Angolan coffee, once a powerhouse in the global market, is making a comeback after years of civil war. Known for its rich history and unique terroir, Angolan coffee offers a blend of earthy robusta and fruity arabica flavors. The country's diverse microclimates and traditional farming methods contribute to a coffee with distinct character, often featuring notes of chocolate, nuts, and subtle fruitiness. As Angola rebuilds its coffee industry, it's becoming an exciting origin for coffee enthusiasts seeking new and rediscovered flavors.

History

Coffee cultivation in Angola dates back to the 1830s, introduced by Portuguese colonizers. By the 1970s, Angola was the world's fourth-largest coffee producer. However, the civil war (1975-2002) devastated the industry, causing production to plummet. Since the war's end, there's been a concerted effort to revitalize the sector. The government and international organizations are investing in coffee farming, aiming to reclaim Angola's position in the global coffee market. This revival is not just about quantity, but also about improving quality and showcasing the unique characteristics of Angolan coffee.

Angolan

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Accidity:

Medium to Low

Body:

Medium to Full

Country:

Angola

Climate:

Tropical savanna climate with distinct wet and dry seasons

Cupping Score:

82.5

Region:

Uíge, Cuanza Sul, and Benguela provinces

Soil Type:

Rich, red volcanic soil with high mineral content

Typical Altitude:

1000 - 1800m

Annual Production:

8,000 metric tons

Export Volume:

6,000 metric tons

Market Share:

Angola currently holds a small but growing share of the global coffee market, estimated at less than 0.1%.

Local Coffee Customs

In Angola, coffee is often enjoyed throughout the day, with a strong emphasis on social gatherings. It's common to see people sharing coffee in outdoor cafes, discussing daily life and politics. Many Angolans prefer their coffee strong and sweet, often accompanied by pastries.

Economic Impact

Coffee plays a crucial role in Angola's agricultural sector, providing income for thousands of smallholder farmers. The government sees coffee as a key component in diversifying the economy away from oil dependence. As production increases, it's expected to contribute significantly to rural development and export earnings.

Awards

Cup of Excellence (2022)

Brewing Methods

French Press
Espresso
Cold Brew

Certifications

Rainforest Alliance
UTZ Certified

Common Varieties

Robusta
Ambriz
Amboim

Flavor Profile

Chocolate
Nuts
Subtle fruitiness

Popular Brands & Roasters

Café Ginga
Angonabeiro
Delta Cafés

Tourism & Culture

Coffee tourism in Angola is still developing. Visitors can explore coffee farms in the Uíge and Cuanza Sul provinces, learning about traditional cultivation methods and the country's coffee history. Some farms offer guided tours and tasting sessions, providing insight into the revival of Angola's coffee industry.

Future Outlook

The future of Angolan coffee looks promising. With government support and increasing international interest, production is expected to grow. Focus on quality improvement and sustainable practices is likely to enhance Angola's reputation in the specialty coffee market. The unique flavor profile of Angolan coffee, coupled with its rich history, positions it as an exciting origin for coffee enthusiasts and roasters alike.

Roast Recommendations

Medium
Dark

Sustainability Practices

Agroforestry systems
Organic farming initiatives

Traditional Preparation Methods

Chusma (coffee with sugar cane spirit)
Café com leite (coffee with milk)

Typical Harvest Season

May - August

Typical Processing Methods

Washed
Natural
Semi-washed

During Angola's peak coffee production in the 1970s, the country was producing over 200,000 tons annually - more than 25 times its current output!