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African Green Coffee Beans

Explore our range of African unroasted coffee beans from countries such as Kenya, Ethiopia, Tanzania, and more. Our Ethiopian varieties include Sidamo, Yirgacheffe, Harrar, while our range of Kenyan AAs has our customers positively raving. If you’re a more adventurous roaster, our Ugandan and Tanzanian green coffee beans are sleeper hits that your customers will love.

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African Green Coffee Beans

We source premium, unroasted coffee beans from several African countries, including Ethiopia, Kenya, Tanzania, and more. These regions produce some of our most popular varieties because their mild flavors are easy to work with.

The variety of green, African coffee beans that we offer will suit a wide range of coffee lovers’ preferences. Each bean type on our site comes with a detailed description if you would like to learn more.

We hold our beans to a high standard of quality and have taken steps to be conscious of the people and environments in the countries we do business with.

What Type of Green Coffee Bean is Found in Africa?

Green Arabica beans are the most common type of bean used for roasting because they have a complex flavor with a smooth finish. Africa is acknowledged as the first region to grow and use Arabica beans. The specific flavor profile of beans is affected by the country in Africa where they are grown.

Which Areas of Africa do Coffee Beans Come From?

Our green coffee beans are sourced primarily from Ethiopia and Kenya, however, we also offer high quality beans from Uganda, Rwanda, and Tanzania. If you are unsure of which African coffee beans you would like to try, you can order a sampler containing a half pound bag of green coffee beans from each of the African countries available on our site.

Ethiopian Coffee Beans

The climate of East Africa is suited perfectly for growing flavorful coffee beans that easily please most palates. The diversity of Ethiopia’s environment is part of what makes these beans so distinctive.

Ethiopian beans are extremely popular for a reason. Ethiopian coffee is mild and can vary with notes of fruit, floral, or citrus. It does not need to be mixed with any other type of bean to accentuate its flavor.

Most roasters prefer to lightly roast the green, Ethiopian beans. If you roast them too long, you risk losing the delicate flavors that make these beans unique. A classic medium roast is usually perfect for Ethiopian coffee.


Kenyan Coffee Beans

Green Kenyan coffee beans differ from other African varieties because they are often double processed. As a result, they retain a richer, berry flavor with a dry, acidic aftertaste reminiscent of a full-bodied wine. Kenyan coffee smells as complex and flavorful as it tastes.

The country is known for its large amount of coffee cooperatives. A high percentage of the coffee is produced by these small, cooperative societies rather than by significant estates.


Ugandan Coffee Beans

Ugandan coffee is another variety that is sweeter and mild. It should be roasted darker than the Kenyan or Ethiopian beans to bring out its full flavor. The country is credited for being among the first to use Robusta beans, though now Arabica are grown just as commonly. The coffee has a satin body with notes of stone fruits and nuts.


Rwandan Coffee Beans

Our Rwandan coffee is special because it supports two cooperatives that are run exclusively by women. Both associations support women by providing them with stable incomes.

The beans we sell are a bourbon variety with bright notes of citrus and a sweet, caramel aftertaste. If roasted lightly, the beans have a pleasant, more acidic flavor. A darker roast will bring out their syrupy attributes.


Tanzanian Coffee Beans

Coffee beans from Tanzania are similar to their Kenyan neighbors. What sets them apart are exotic, spicy notes. Fruity tones also balance its flavor, creating a distinctive full-bodied flavor.

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7.45 - 9.55

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