This article provides a comprehensive overview of Africa’s coffee landscape, covering production volumes, leading origins, processing techniques, certifications, export destinations and industrial uses. Africa consistently produces 19–21 million 60-kg bags of coffee, with Ethiopia and Uganda accounting for the majority of output. The article explains how East Africa’s Arabicas and West/Central Africa’s Robustas differ in flavor and processing, and highlights the contrasting use of washed versus natural methods across regions.