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

Guinea coffee, like any around the world, is one of the most daily consumed beverages. It is a brewed drink prepared from roasted coffee beans, which are berry seeds from a particular Coffea species. The genus Coffea originated in tropical Africa, Madagascar, and Mauritius.

The coffee plant is cultivated in over 70 countries on different continents. The two most commonly grown are Arabica and Robusta. For coffee production, roasted beans are ground and afterward brewed with near-boiling water. The coffee plant originated from Ethiopia, where it was first exported to Yemen by Somali merchants, and then the drink originated from Yemen. Coffee had reached the remainder of the Middle East, by the 16th Century. Turkey, Persia, and northern Africa, and then it spread to Italy, Indonesia, the Americas, and the rest of Europe. 

Coffee is dark in color, bitter and slightly acidic with a stimulating effect in humans due to its caffeine content. It is a popular drink worldwide and gets prepared in a variety of ways. The Guinea coffee plant is an evergreen tree that stands at 5 meters with glossy dark green leaves, usually 10 to 15 centimeters long and 6centimetres wide and white flowers. The berries are oval and about 1.5 centimeters in diameter, with each berry, generally containing two seeds, although a few have one seed. When immature, they are green in color and ripen to yellow, then crimson before turning black on drying. Coffee beans vary in aroma, acidity, body, and flavor depending on country and region of origin.

Guinea has coffee plantations in 15 of its provinces (the Eastern Highlands, Western Highlands, and Simbu). At least 95% of the coffee grown in Guinea is the Arabica variety, which is produced at high elevations and is of very high quality. Robusta variety gets produced in small amounts in the Sepik lowlands and around Milne Bay. There are more than 210,000 hectares of coffee bushes in Guinea. The Western Highland has the highest level of coffee production, followed by the Eastern Highlands, Simbu grows more Robusta beans and has less production. Guinea produces 1% of the world’s coffee production

Arabica coffee beans are slightly sweet, with slight pleasant acidity and a little bitterness. Robusta coffee beans are bitter with less flavor and contain more caffeine than Arabica

Guinea Arabica coffee needs a temperature range of between 18°C and 24°C and altitudes from 1400 to 2000 meters with rainfall not less than 1000 millimeters per year. On the other hand, Guinea Robusta coffee needs a temperature of between 22°C to 26°C and altitudes of 100 to 800 meters with an ideal amount of rainfall between 1500 to 1900 millimeters.

Guinea’s coffee primary harvest season is from October to December, and the second harvest is from June to August. It takes approximately 3 to 4 years for newly planted trees to bear fruits. Arabica berries ripen in 6 to 8 months, while Robusta berries take 9 to 11 months. Usually, there is one major harvest each year. Once ripe, the coffee berries are hand-picked, processed, and dried, then roasted to varying degrees depending on the desired flavor. Guinea coffee is stored in airtight containers. Pre-packaged coffee usually has a one-way valve that prevents entry of air while at the same time, allowing the coffee to release gases. The freshness and flavor get preserved when coffee is stored away from moisture, light, and heat. Sealed vacuum cans are mainly used for the packaging of coffee. 

Guinea coffee industry is among the countries’ most robust industries. Most of the coffee exported is unroasted green beans, only 1% is roasted and ground. This is because green coffee keeps better for shipment than those roasted (roasted coffee should be enjoyed soon). Coffee beans for export get loaded in sisal or jute bags loaded in shipping containers or bulk-shipped inside plastic-lined containers.

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