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GENEVA, Switzerland, (ITC News) – Mozambique is not yet known for its coffee. A new generation of producers, supported by hands-on training and an inclusive approach, is working to change that.
Coffee is not the first crop that comes to mind when people think of Mozambique. That may be about to change.
Across farming communities, a quiet transformation is underway. Producers are building the knowledge, skills, and systems needed to strengthen production, improve quality, and unlock opportunities along an emerging coffee value chain – one still in its early stages, but showing real signs of momentum.
That progress is being supported through the ACP Business Friendly Programme, which is working to support agribusiness development in Mozambique, with a strong focus on training and inclusion.
Much of the groundwork is practical and hands-on. Training has covered coffee cultivation and farm management, seedling transplantation techniques, processing methods, and how value flows across the chain – addressing technical gaps that have historically constrained growth.
This training is translating into tangible outcomes. The workshop that took place on 24 April at Casa de Gaiato, Mozambique, was a tangible illustration of that.
Participants developed practical production and processing skills, and the workshop created a platform for ongoing collaboration, including the establishment of a group to sustain peer learning and track progress after the training ended. Working groups have since formed around two key focus areas: production, and processing with circular economy solutions, ensuring that what is learned in the classroom becomes action on the ground.
Inclusion runs through all of it. Women and youth are playing an increasingly visible role across the value chain, bringing new ideas, supporting the adoption of sustainable practices, and expanding the pool of skilled producers and entrepreneurs. For many participants, particularly women, the training is building more than technical skill: it is building confidence, leadership, and decision-making capacity.
There is also a shift toward locally driven solutions. Rather than looking outward for answers, participants are increasingly valuing the resources already available to them, exploring circular economy opportunities in processing, and adapting farming practices to local conditions.
The result is a coffee sector still finding its footing, but doing so on solid ground: technically equipped, increasingly inclusive, and built to adapt. For Mozambique, that may be the most promising harvest of all.
“Our hands are meant to cultivate the land, produce food, and support the families who need it most across our beautiful country. Together, we can contribute to a more sustainable and prosperous future for our communities.” ~ Celestina Langa.
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