Buy Angola Coffee Directly From Exporters & Suppliers - Best of 2024 Market Prices

The rebirth of the Angola coffee industry is foreseen as a massive one following a recent production of 700 tons instead of the anticipated 500 tons. The country aims to reclaim its crown, Angola was a leading producer of Robusta coffee between the 1950s to 1976. 

Coffee, an essential product in the global economy, is the second most valuable produce in the world only surpassed by oil. About 60% of coffee in the world is produced by smallholder farmers, and this portrays the importance of coffee, especially to the developing world.

Coffea is said to be native to tropical Africa specifically Sudan, Ethiopia, Uganda, Madagascar and Reunion Islands. However, coffee was introduced to Angola in 1837, by a Brazilian expatriate. It was first planted in the northern regions of the country whose climatic conditions favoured the growth of the Robusta coffee.

Robusta coffee thrives in low altitudes in the central areas close to the equator. It requires annual rainfall between 1600mm-2000mm annually with temperatures of 26 degrees. Uige province, in the northwestern region of the country, has the perfect climate for Robusta because of its geographical location. The Angolan climate supports the growth of coffee as it has rainy periods of up to 9 months that allow an abundant harvest following the good growth and uniform flowering. 

Even though the 80% of Angola coffee is Robusta, Arabica is also grown in the plateaus and mountains that have the perfects temperatures of 18 degrees Celsius and altitudes of 1200-200 m above sea level. Because of these factors, the Arabica variety is only grown in the mountainous regions.

Angola coffee season runs from July to September. The coffee berries are selectively harvested upon reaching maturity where they turn to violet colour. Since the berries do not ripe at the same time, only the turned berries are picked while the rest are left for future harvesting. 

After picking, the coffee beans are sundried until their moisture content reduces to 10%-11%. During the drying period, the seeds are turned continuously to avoid rotting of the berries and allow uniform drying of the coffee berries. This process of drying could take up to 2 weeks.

After drying, the berries are roasted to different degrees to acquire different tasted. They are then graded based on sizes. After the roasting, sorting and grading, coffee is packed as per the clients’ specification. However, the standard for packing Angola coffee is in 60 kg bags lined with plastic bags.

The coffee is then transported by designated trucks to the port for export in clean, dry containers. Coffee is best stored in cool, dry conditions away from direct sunlight. 

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