Africa
🇹🇬Togo Coffee
Togo is a small West African coffee producer, primarily of Robusta , with small amounts of Arabica grown in the central highlands. While production is modest, Togo's coffee is an important cash crop for smallholder farmers .
Key Takeaways
- Togo is a small West African coffee producer, primarily of Robusta.
- Coffee was introduced by German colonizers in the 1800s, and the country was later administered by France.
- Togo's coffee is primarily grown by smallholder farmers in the central regions around Kpalimé and Atakpamé.
- Despite small production, Togo's coffee is an important cash crop for rural communities.
Togo is a small West African coffee producer, primarily of Robusta , with small amounts of Arabica grown in the central highlands. While production is modest, Togo's coffee is an important cash crop for smallholder farmers .
Togo is a small West African coffee producer, primarily of Robusta, with small amounts of Arabica grown in the central highlands. While production is modest, Togo's coffee is an important cash crop for smallholder farmers.
Elevation
200-800m
Climate
Togo's coffee grows in tropical conditions at elevations of 200 to 800 meters. Average temperatures range from 22 to 30 degrees Celsius. Annual rainfall of 1,200 to 1,600mm supports coffee cultivation.
Harvest
November - March
Processing
Washed, Natural
Rainfall
1,200-1,600mm annually with a wet season (April-October).
Soil
Lateritic and tropical soils, rich in iron and organic matter.
Annual Production
Approximately 100,000-150,000 60kg bags
Geography
Togo's coffee grows in the central and southern regions of t...
History of Coffee Cultivation
Coffee was introduced to Togo by German colonizers in the 1800s. After World War I, Togo was administered by France. After independence in 1960, coffee remained an important export crop. Production is small but provides income for rural communities.
Timeline of Coffee Production
Geography and Climate
Togo's coffee grows in the central and southern regions of the country, with the main growing areas around Kpalimé, Atakpamé, and Blitta.
Climate: Togo's coffee grows in tropical conditions at elevations of 200 to 800 meters. Average temperatures range from 22 to 30 degrees Celsius. Annual rainfall of 1,200 to 1,600mm supports coffee cultivation.
Rainfall: 1,200-1,600mm annually with a wet season (April-October).
Soil: Lateritic and tropical soils, rich in iron and organic matter.
Major Producing Regions
Harvest and Processing
Harvest Season: November - March
Processing Methods
Coffee Varieties Grown
Arabica Varieties
Robusta Varieties
Cup Profile and Tasting Notes
Togolese coffee is primarily Robusta, known for its full body and earthy, chocolatey profile. Some Arabica from the central highlands is balanced and smooth.
Typical Tasting Notes
Production and Economic Importance
Annual Production: Approximately 100,000-150,000 60kg bags
Coffee is an important cash crop for smallholder farmers in central Togo.
Major Exporters
Sustainability and Climate
Climate Change Impacts: Rising temperatures and changing rainfall patterns are affecting coffee production.
Sustainability Initiatives
- •Organic certification programs
- •Cooperative development
Common Certifications
Facts and Culture
Regional Brewing Traditions: Coffee in Togo is typically brewed as instant coffee or filtered coffee and served sweet.
Interesting Facts
- •Togo is a small West African coffee producer, primarily of Robusta.
- •Coffee was introduced by German colonizers in the 1800s, and the country was later administered by France.
- •Togo's coffee is primarily grown by smallholder farmers in the central regions around Kpalimé and Atakpamé.
- •Despite small production, Togo's coffee is an important cash crop for rural communities.
Common Misconceptions
- •Togo is not a major coffee producer but has a modest industry.
- •Togolese coffee is primarily Robusta, not Arabica.
Coffee Tourism
Coffee tours are available in the Kpalimé region. Best time to visit is during harvest (November-March).
Famous Farms
Research Institutions
Related Book Chapters
- •Chapter 8: African Coffees
- •Chapter 2: Coffee Origins
Related Articles
Frequently Asked Questions
Sources
- •International Coffee Organization. Togo Country Profile. 2023.
- •Lyons, K.E. The Complete World of Coffee. Lyons Den Publishing. 2024.
- •Togolese Coffee Board. Annual Reports. 2022-2023.
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 21, 2026
Sources & References
(3)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1International Coffee Organization. Togo Country Profile. 2023.
- 2Lyons, K.E. The Complete World of Coffee. Lyons Den Publishing. 2024.
- 3Togolese Coffee Board. Annual Reports. 2022-2023.
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
Publisher
Lyons Den Publishing · Founded 2025 · San Diego, CA
Contact
lyonsdenpublishers@gmail.com