South African Entumeni Hills coffee lot A25-T1035

South Africa and Coffee

Coffee arrived in South Africa in 1854 when settlers planted Bourbon varieties in what was at the time known as Natal. The region’s climate seemed ideal, and by the 1870s, coffee covered nearly 2,000 hectares. However, frost in 1869 and coffee leaf rust in 1874 devastated crops. Farmers tried new varieties from Kew Gardens, but by 1879, most plantations had collapsed. Many growers turned to sugarcane and tea instead.

Dormant Years

After this failure, coffee farming nearly disappeared. Small mission stations in KwaZulu-Natal kept a few plants alive, and experimental plots appeared in Limpopo and North West during the mid-20th century. Yet, coffee remained a minor crop for decades.

Renewed Efforts

In the 1960s, falling sugar quotas revived interest in coffee. Farmers imported Kenyan varieties like SL28 and SL34, and government support fueled expansion. By the late 1980s, South Africa had 1,525 hectares under Arabica, producing 1,800 tons at its peak. Still, high labour costs, pests, and global price drops made coffee unprofitable, and large farms closed in the 1990s.

Modern Landscape

Today, coffee farming is small-scale and boutique. Regions like KwaZulu-Natal, Limpopo, and Mpumalanga host farms such as Beaver Creek and Foothills Coffee. With only about 200 hectares under cultivation, this is growing. While today South Africa’s coffee industry mainly serves local markets rather than exports, with efforts by, amoung others, Red Berry, this is slowly changing.

Understanding altitude

South Africa’s unique geography plays a role here. Unlike traditional coffee-growing nations that rely on altitude, South Africa’s latitude allows coffee to thrive at lower elevations. This phenomenon is explained in detail in our Beaver Creek visit post under the section on temperate zones. As a result, farms in KwaZulu-Natal and other regions are now producing distinctive coffees that reflect their terroir.

Red Berry Project

At the heart of this revival is Red Berry, a project spearheaded by Dylan Cumin. For decades, Dylan has been passionate about promoting South African-grown coffee. Today, more than 100 smallholder farmers fall under the Red Berry umbrella. Dylan provides agronomy advice, distributes seeds, and coordinates cherry collection. Importantly, he also processes coffee at the Beaver Creek facility, ensuring consistency and quality. Processing is a critical step in producing great-tasting coffee, and Dylan’s dedication has helped elevate the profile of South African coffee. We at Quaffee have been tasting lots produced by Red Berry for a few year and have found several that stand out. These lots are very small, often just a few kilograms. When we tasted Lot A25 T1035, we immediately contacted Dylan to secure it. We secured 12.5kg, and we are excited to share it with fellow coffee lovers.

Entumeni Hills Lot

This particular lot comes from Pedlar Agri, a farm located in the Entumeni Hills near Eshowe, KwaZulu-Natal. Coffee is not the primary agriculture product produced on the farm. There are multiple small growing areas on the farm that are consolidated and sent through to Dylan for processing. Once we tasted the coffee we were eager to offer this coffee because of its flavourful character. The coffee underwent a washed process followed by anaerobic fermentation in closed containers. After fermentation, it was carefully dried on trays in conditioned rooms, ensuring stability and clarity in the cup.

Taste and Experience

This lot is a glimpse into the future of South African coffee. It represents both the passion of Dylan Cumin and the potential of coffee farmering in KwaZulu-Natal.

Details

We enjoyed this coffee, and are keen to share, what we hope, will be the beginning of good things to carry on coming.

Transparency Information

Sources:

• Red berry info sheet and
• Department of Agriculture – Coffee Production Guidelines
• SA Coffee Guide (link here)