Africa
African single origin's coffee diversities are far and wide, where each of its bean offers an idiosyncratic profile to drinkers ranging from the delicate fruity and citrus tones of Ethiopia to the ripe berries and black currant of Kenya. These profiles will bring a whirl to drinkers' experience, delivering sensational tastes to each brewed cup that is distinctive and unforgettable. Acidity level can range between moderate to high, where each origin offers a range between good to full body when consumed.
Ethiopia
Moderate-high acidity with medium to full body and delicate wine, tropical fruit, berries, citrus and tea-like tones.
N.Konga
Region: Ethiopia, Yirgacheffe
Altitude: 1850 - 1950 masl
Variety: Welencho
Processing: Natural
Cupping Notes: Blueberry, jasmine, green apple, lime, apricot, lemongrass, citrus, sweet and clean cup.
W. Sidamo
Region: Ethiopia, Sidamo
Altitude: 1600 - 1900 masl
Variety: Heirlooms
Processing Method: Fully Washed
Cupping Notes: Sweet lemon, floral, well-balanced acidity and body, tea-like finish.
N. Shakiso
Region: Ethiopia, Guji, Shakiso
Altitude: 1700 - 1800 masl
Variety: Heirlooms
Processing: Natural
Cupping Notes: Dark berry to floral aromatics, citrus, orange, marmalade, moderated and balanced acidity.
N. Sidamo
Region: Ethiopia, Sidamo
Altitude: 1600 - 1900 masl
Variety: Heirlooms
Processing Method: Natural
Cupping Notes: Sweet lemon, floral, well-balanced acidity and body, tea-like finish.
N. Red Cherry
Region: Ethiopia, Kebado, Sidamo
Altitude: 1853 masl
Variety: Heirlooms
Processing: Natural, sun-dried
Cupping Notes: Floral, fruity flavours, intense sweet, full body, subtle acidity, balance deep sweet aftertaste.
N. Masha
Region: Ethiopia, Masha Yeppo Kebele, Sheka Zone
Altitude: 1680 - 1875 masl
Variety: Heirlooms
Processing Method: Natural
Cupping Notes: Floral aromatics, candied citrus, orange peel, long sweet aftertaste.
W. Geisha Anderacha
Region: Ethiopia, Anderacha Village, Sheka Zone.
Altitude: 1600 masl
Variety: Geisha Heirlooms
Processing: Washed
Cupping Notes: Nice acidity and body, spicy flavour, black currant, dark chocolate.
W. Guji (Shakiso)
Region: Ethiopia, Guji
Altitude: 1700 - 1800 masl
Variety: Heirlooms
Processing Method: Fully Washed
Cupping Notes: Sweet lemon, floral, well-balanced acidity and body, tea-like finish.
N. Koche
Region: Ethiopia, Anderacha Village, Sheka Zone.
Altitude: 1600 masl
Variety: Geisha Heirlooms
Processing: Washed
Cupping Notes: Nice acidity and body, spicy flavour, black currant, dark chocolate.
N. MValley
Region: Ethiopia, Yirgacheffe/Kochere
Altitude: 1750 - 1950 masl
Variety: Heirlooms
Processing Method: Natural, sun-dried
Cupping Notes: Perfuned floral aroma, dried fruit, orange, berry, nutty, spicy, silky body, lingering and pleasant mouthfeel.
W. Yirgacheffe
Region: Ethiopia, Yirgacheffe
Altitude: 1800 - 1980 masl
Variety: Heirlooms
Processing Method: Fully Washed
Cupping Notes: Fruity with notes of citrus and tangerine, mild acidity, winey and sweet aftertaste.
N.Hambela
Region: Ethiopia, Guji, Hambela
Altitude: 2100 - 2200 masl
Variety: Gujicha
Processing Method: Unwashed
Cupping Notes: Floral, lemongrass, strawberry, citrus fruit and dried fruit.
W.Limu
Region: Ethiopia, Limu
Altitude: 1500 - 1800 masl
Variety: Heirlooms
Processing Method: Washed
Cupping Notes: Floral, fruity, spicy, berry, citrus fruit,sweet.
Uganda
Moderate acidity with a smooth body and delicate red/dark berries, ripe stone fruits, and sometimes buttery finish.
Bugishu AA
Region: Uganda, Mount Elgon.
Altitude: 1400 - 2100 masl
Variety: SL-14, SL-28
Processing: Fully washed, sun-dried
Cupping Notes: Baker's chocolate flavour, medium-high body, notes of prune, winey aftertaste.
Ubugis Unwashed
Region: Uganda, Kasese
Altitude: 1000 - 2500 masl
Variety: SL-14, SL-28
Processing Method: Unwashed
Cupping Notes: Herb-like, fruity, berry, creamy, tea-like, spicy, chocolate, nutty.
Ubugis AAA
Region: Uganda, Mount Elgon.
Altitude: 1600 - 1800 masl
Variety: Catimor
Processing Method: Washed
Cupping Notes: Earthy flavours, malty complexity, syrupy heavy body, low acidity, chocolatey, butterschotch hints.
Arabica Special
Region: Congo, Albertine Rift
Altitude: 1500 - 2000 masl
Variety: Bourbon
Processing Method: Fully Washed
Cupping Notes: Fruity flavours, mild pointed acidity, clean cup.
AA Asali
Region: Thika
Altitude: 1675 masl
Variety: SL-28, SL-34
Processing: Fully washed
Cupping Notes: Floral, fruity, creamy, chocolate, citrus fruit, berry, caramel aftertaste.
WRW. Inzovu
Region: Rwanda, Nyakabanda, Kigali
Altitude: 1400 - 1900 masl
Variety: Bourbon
Processing Method: Washed, sun-dried
Cupping Notes: Floral, bright acidity, full-body, berry notes, apricot, black tea, yellow nectarine, clean, lingering sweet aftertaste.
W. Kilimanjaro
Region: Tanzania, Kilimanjaro Mountain
Altitude: 1400 masl
Variety: Bourbon, Typica, Kent
Processing: Washed
Cupping Notes: Raisin, fruit acidity, chocolate, sweet aftertaste.
Tanzania AB
Region: Tanzania, Mbeya
Altitude: 1400 - 2000 masl
Variety: Catimor, kent
Processing Method: Washed
Cupping Notes: Sweet, berry-like, fruity flavour, winey acidity, smooth aftertaste.
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