February 27, 2025

Beans with a Buzz: Vissolela Coffee from Angola

Introduction to Vissolela Coffee from Angola

In the expansive world of specialty coffee, single-origin varieties have become a favourite among those who seek an exceptional and unique experience in their cup. One such coffee that has gained recognition for its outstanding quality is the Vissolela Single Origin Coffee from Angola.

This particular coffee is cultivated in the scenic and fertile region of Quibala, located in the Cuanza Sul province of Angola. With a rich history of coffee production and a commitment to sustainable farming practices, the Vissolela farm is contributing to the revival of Angola’s once-thriving coffee industry.

The Vissolela Single Origin Coffee is a product of careful cultivation at high altitudes, with a flavour profile that is both rich and nuanced. It is distinguished by its natural processing method and its unique combination of tasting notes.

1. Coffee Growing Region: Quibala, Cuanza Sul

Quibala is a picturesque region in the Cuanza Sul province of Angola, located in the northwest of the country. It is an area that is blessed with fertile soils, ideal climatic conditions, and a rich tradition of agriculture. Coffee cultivation has long been an important part of the region’s identity, and today it is one of the primary contributors to Angola’s growing specialty coffee sector.

The coffee grown here, including the Vissolela variety, benefits from being cultivated at altitudes between 1,200 and 1,500 metres above sea level. Coffee grown at these elevations typically matures more slowly than beans grown at lower altitudes, allowing for the development of more complex flavours. The cooler temperatures at higher altitudes, combined with the rich volcanic soil, encourage the coffee cherries to absorb nutrients over a longer period of time, resulting in beans that are denser, richer, and more flavourful.

The climate in Quibala is another factor that contributes to the exceptional quality of the coffee produced here. The region experiences a distinct wet and dry season, which is crucial for the coffee plants. Adequate rainfall during the growing season ensures that the coffee trees receive enough water to develop healthy cherries, while the dry season provides the ideal conditions for harvesting and processing.

In addition to its natural advantages, Quibala is home to a dedicated and skilled workforce that take great pride in their work, employing traditional methods of cultivation and harvesting that have been passed down through generations.

2. Variety and Processing: Catuaì & Natural Process

The Vissolela Single Origin Coffee is made from the Catuaì variety, a cultivar of Arabica that is widely respected in the coffee world for its resilience and the quality of the beans it produces. Catuaì is a hybrid developed in Brazil in the mid-20th century, known for its small, compact stature and its ability to produce consistently high yields. It is also prized for its ability to thrive at high altitudes, making it an excellent choice for the mountainous region of Quibala.

One of the key factors that sets Vissolela coffee apart from other varieties is the natural processing method used to prepare the beans. In contrast to washed processing, where the coffee cherries are depulped and fermented before drying, natural processing involves drying the whole cherries with the fruit still intact. This method requires careful attention and precision, as the cherries must be dried evenly to prevent fermentation and spoilage.

At the Vissolela farm, the ripe cherries are hand-picked by experienced workers, who carefully select only the ripest fruit. Once the cherries are harvested, they are spread out on traditional “African Beds” to dry. These raised beds allow air to circulate around the cherries, promoting even drying and preventing mould or rot. The cherries are regularly turned by hand to ensure that each one dries evenly.

The natural processing method imparts a distinct flavour profile. Because the beans dry inside the fruit, they absorb some of the sugars and natural flavours of the cherry, resulting in a sweeter, fruitier cup.

3. Tasting Notes

Vissolela Single Origin Coffee offers a flavour profile that is both rich and complex, making it a delightful experience for those who appreciate finely crafted coffee. The most prominent tasting notes in this coffee are chocolate and hazelnut, two flavours that are often associated with high-quality Arabica beans. These flavours create a smooth, rich, and indulgent cup that is perfect for those who enjoy a coffee with depth and character.

The chocolate notes in Vissolela coffee are reminiscent of dark chocolate, with a slight bitterness that is balanced by the natural sweetness of the coffee. This gives the coffee a luxurious and velvety texture.The hazelnut notes add a layer of nuttiness that complements the chocolate perfectly. In addition to these dominant notes, Vissolela coffee has a persistent sweetness that lingers on the palate.

This sweetness is a result of the natural processing method, which allows the beans to absorb some of the sugars from the fruit as they dry. Whether enjoyed as a pour-over, French press, or espresso, the coffee’s complex flavours shine through.

4. The Vissolela Farm: A Pioneer in Angolan Coffee Production

The Vissolela farm is a great example of Angola’s resurgence as a major player in the global coffee market. Located in the municipality of Quibala, within the state of Cuanza Sul, this farm has the distinction of being the first in Angola to produce Arabica coffee.

Today, the Vissolela farm covers 200 hectares of land, with plans to expand to a total of 1,000 hectares. The farm’s expansion will not only increase its output but also create new opportunities for employment and economic growth in the region.

It provides employment to 150 people, 97% of whom are Angolan labourers, contributing to the sustainable development of the region. The farm’s commitment to sustainability extends beyond its workforce. Vissolela uses environmentally friendly farming practices that minimise the impact on the surrounding ecosystem. These practices include using organic fertilisers, conserving water, and maintaining biodiversity on the farm.