While most African coffee is shipped abroad, energy drinks dominate at home. Reclaiming coffee culture could fuel local economies and shift who truly profits from the beans.
Exporting Our Own Gold
In a bustling café in Addis Ababa, locals sip macchiatos while, just miles away, Ethiopian coffee farmers sell their best beans to international buyers. The contrast is striking. Africa grows some of the world’s finest coffee, yet most of it is shipped abroad.
Despite being a top coffee producer, Africa consumes only about 10% of what it grows. Ethiopia stands out, about one-third of its coffee stays within its borders, but even there, exports dominate. The numbers tell a clear story: Africa’s coffee market is built for foreign buyers, not for its people.
Coffee is more than an export crop, it could fuel local economies, create jobs, and strengthen agricultural systems. But for decades, the focus has been on selling raw beans rather than building a thriving domestic market. The global coffee trade adds most of its value outside Africa, leaving local farmers with slim margins.
Culture plays a. . .
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