Long overlooked by roasters and importers, coffee from the Democratic Republic of Congo is gaining ground as both a standalone offering and a blending partner — though logistics and cost remain hurdles.
In Kenya, where tea dominates the cup and instant coffee is the norm, Wangeci Gitata-Kiriga is building a roastery that pays export-level prices for local beans and hands the best brews back to the people who farm them.
A group of farms in northern Tanzania is joining forces to raise the profile of the country's coffee, long eclipsed by its East African neighbors. Through shared learning and a focus on quality, they aim to put Tanzania firmly on the specialty coffee map.
A coffee and tea farmer in Burundi shares her daily life, from skipping meals to picking tea with practiced skill, revealing the resilience behind every harvest.
A visit to a family-run lodge near Yirgalem reveals bamboo huts, a wildlife preserve, and a coffee-farm heritage shaped by three generations of one family.
How a small East African nation rebuilt its coffee sector after tragedy, turning challenges into specialty-grade opportunities.
