Ghana, the Coffee Industry situated along the Gulf of Guinea in West Africa, lies just a few degrees north of the equator. The nation shares borders with Côte d’Ivoire to the west, Burkina Faso to the north, To go to the east, and is embraced by the Atlantic Ocean to the south.
Globally, Ghana is renowned as the world’s second-largest cocoa producer. Yet, the country also cultivates coffee, though it ranks 42nd globally, alongside nations like Angola and Sierra Leone. To gain deeper insights into Ghana’s growing coffee industry, I spoke with two regional experts who shared their knowledge about its current state and potential future. Continue reading to discover more about this emerging coffee origin.
An Overview of Ghana’s Coffee Journey
Robusta coffee, native to West and Central Africa, has roots in Ghana dating back to the mid-18th century, marking the beginning of structured coffee production. Despite this 250-year history, Ghana’s coffee output remains relatively small. Coffee thrived in the 18th and 19th centuries, but a price collapse in the 1980s led many farmers to switch to cocoa cultivation. In response, the government set up 19 national coffee farms during the 1980s, later privatized to boost production.
Rising demand and a robust domestic market have reignited farmers’ interest in coffee. In 2001, the Ghana Cocoa Board (COCOBOD) developed 2,400 hectares of new and revitalized coffee farms, along with setting fair and minimum prices to offer farmers more financial stability. This was part of a broader government initiative, which saw national yields double from 2006 to 2010, and again from 2010 to 2015.
In 2014, the government introduced the Coffee Rehabilitation Program (CRP), promoting research, extension services, and high-yield coffee varieties. This program has since supported over 4,500 smallholder farmers, 22% of whom are women, with both technical and financial aid.
Although the effects of the 1980s price collapse still linger, making Ghana the third smallest coffee producer in sub-Saharan Africa after Liberia and the Central African Republic, coffee is becoming an appealing alternative for smallholder farmers. It grows faster and requires less maintenance than cocoa, offering renewed hope for the country’s coffee industry.
The Current State of Ghanaian Coffee
Benedicta Tamakloe, founder of Bean Masters, a Ghanaian coffee company focused on ethical sourcing, is dedicated to supporting farmers and improving the country’s coffee quality.
“Ghana isn’t internationally recognized as a coffee producer,” she explains. “This is largely due to our low production volumes. You need significant output to gain global recognition, and we’re not there yet.”
She notes that while Ghana once grew arabica in the mountains, the climate and elevation favored robusta. “The arabica planted was simply too little to have any real economic impact,” she adds. Cillian Walsh, owner of Gold Coast Roasters, a company that sources premium arabica and robusta beans from West Africa, agrees. He points out that production in Ghana significantly declined after the 1980s price crash.
“It’s not just the altitude that limits arabica production,” he says. “Pests and diseases also pose challenges, making arabica farming less viable. We’re trying to focus on organic farming instead.” Walsh mentions that recent government efforts, including providing free seedlings to farmers, are part of a broader expansion plan. He is also encouraged by the rise in domestic coffee consumption and the emergence of a small but growing roasting sector, highlighted by the establishment of the Coffee Roasters Association of Ghana (CRAG).
Ghanaian Coffee: A Comprehensive Profile
Nearly all coffee grown in Ghana is robusta, as the country’s predominantly low-altitude terrain and climate are unsuitable for arabica cultivation. Most farmland sits between 400 and 800 meters above sea level, a range that doesn’t support the growth of high-quality arabica beans. Coffee farming in Ghana is concentrated in regions such as Ashanti, Bono Ahafo, Eastern, Central, Western, and Volta, with the harvest season beginning in September. The country produces approximately 37,000 bags of coffee (60kg each) annually.
Ghana’s coffee producers are primarily smallholder farmers, with an average yield of 300kg of coffee cherries per hectare. Farms typically range from half an acre to 1.5 acres, though a few larger farms achieve average yields of around 1,500kg per hectare. The coffee is often processed naturally, sun-dried on raised beds (primarily used for cocoa drying), and sold at mills or hulling centers.
Currently, around 17,000 hectares of land in Ghana are devoted to coffee cultivation, providing a vital source of income for approximately 8,000 smallholder farmers. Many of these farmers have only recently entered the coffee industry, driven by expansion efforts led by COCOBOD. While Ghanaian robusta isn’t widely regarded as “fine” robusta, some producers believe in its potential for quality improvement. Though the market remains small, there is optimism that increasing production and enhancing quality can help reinvigorate Ghana’s coffee sector.
Coffee Organisations and Industry Structure
In addition to regulating cocoa, COCOBOD also oversees coffee and shea production in Ghana. Established in 1947, the organization has been instrumental in fostering growth and development across these sectors. Its efforts include research and development, seedling production, technical support, inspection, and certification, as well as promoting Ghanaian coffee on the international market.
Since the 1980s, COCOBOD’s primary focus has been the gradual revitalization of the coffee industry, working steadily to rebuild the sector. Ghana is also home to several farmer groups, some of which operate as cooperatives. Benedicta Tamakloe highlights that many of these groups are community-based.
“One example is the Sustainable Coffee Farmers Association,” Benedicta explains. “This association consists of five cooperatives, one of which is entirely run by women.”
Despite these efforts, Cillian Walsh notes that coffee production in Ghana remains fragmented. His company, for instance, sources coffee from about 50 different farmers through local organizations, reflecting the scattered nature of the industry.
Enhancing Quality to Build a Global Reputation
Ghana’s coffee is primarily sold within West Africa, rarely making its way into official export records. Beyond its neighboring countries, Ghanaian coffee remains relatively unknown, and its pricing is often influenced by larger coffee producers like Togo and Côte d’Ivoire. Most of the coffee that stays in Ghana is sold to local roasters, who face competition from imported coffee. Even domestically, however, Ghanaian coffee struggles with quality-related challenges. Benedicta notes that many farmers harvest coffee indiscriminately, without regard for ripeness. She and other advocates are working to train farmers to hand-pick only the ripest cherries, aiming to boost both quality and prices.
“For processing, it’s mostly natural sun-drying,” she explains. “Farmers use cocoa drying beds in their backyards to dry the coffee, covering it in the evenings. Once dried, they store it in sacks.”
Benedicta and her colleagues are seeking expertise to introduce new processing methods that could create a niche market for Ghanaian coffee, as the demand for sun-dried robusta is limited. They are exploring partnerships to expand beyond traditional methods. Once dried, the coffee is taken to hulling centers and sold. Though COCOBOD sets minimum quality standards and requires licensing for those involved in the coffee trade, issues still arise. “Some of the coffee is affected by coffee berry borers, lowering its quality and price,” Benedicta adds, while Cillian notes that moisture content also varies significantly.
The local roasters’ association is trying to market robusta as a specialty product, but a lack of standardization and reliance on a few large growers selling low-grade robusta continues to hold back the sector. To command better prices, farmers are encouraged to adopt improved practices, such as selective hand-picking, better storage, and more effective drying on raised beds.
Coffee Consumption Trends in Ghana
Despite the challenges facing Ghanaian coffee production, both Benedicta and Cillian are optimistic about the rise in domestic consumption, offering hope for local producers.
“Many Ghanaians have developed a taste for imported coffee,” Benedicta explains. “They’re bringing these experiences back home, leading to an increase in local coffee consumption.”
This shift is particularly evident in urban areas like Accra, where coffee shops are steadily increasing. Additionally, a small but rapidly expanding group of local roasters is emerging, roasting and packaging their coffee for domestic use and even exporting to neighboring countries like Burkina Faso. Cillian adds, “At Gold Coast, we’re also focused on adding value to our coffee by collaborating with hoteliers. A great example is coffee-infused ice cream. We’re also working with chefs in Canada and Ghana to create coffee flavorings for meals and sauces, further diversifying its use.”
What’s on the Horizon?
Benedicta believes the primary challenge facing Ghanaian coffee production is a lack of technical expertise.
“The foundational knowledge is there, and the understanding exists. But when it comes to technical implementation, we’re falling short,” she says. “Access to technical expertise throughout the coffee value chain in Ghana is limited.”
To address this, efforts are underway to introduce a cooperative model aimed at establishing uniform standards. However, access to finance remains a significant barrier, and investments in the sector are still lacking. “We haven’t yet made the coffee industry lucrative enough to attract substantial investment,” she adds.
Despite these challenges, there is optimism that with continued government support, Ghanaian coffee production will grow, contributing to the national economy. As this happens, domestic coffee consumption is expected to increase as well. Cillian shares that they are already working on solutions to improve robusta quality by implementing the Kenyan grading system and offering better prices to farmers for higher-quality beans.
Additionally, while Ghana currently lacks a dedicated coffee farmers’ association, COCOBOD is in the process of creating a division to strengthen support for the coffee sector. This new division will focus on research, development, and market regulation to enhance opportunities for Ghanaian coffee producers.
