

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.




N. Yirgacheffe
Region
Yirgacheffe
Altitude
1850 - 2100 masl
Variety
Heirlooms
Processing
Natural
Cupping Notes
Berry, citrus fruits, spicy, sweet, chocolate, nutty, creamy.


N. Sidamo
Region
Sidamo
Altitude
1600 - 1800 masl
Variety
Heirlooms
Processing
Natural
Cupping Notes
Fruity, chocolaty, nutty,
good acidity, balance,
sweet aftertaste.



U. Bugish AA
Region
Mount Elgon.
Altitude
1400 - 2100 masl
Variety
SL-14, SL-28
Processing
Washed
Cupping Notes
Herb flavours, syrupy heavy body, chocolatey, butterscotch hints.



Arabica Special
Region
Albertine Rift
Altitude
1500 - 2000 masl
Variety
Bourbon
Processing
Washed
Cupping Notes
Fruity flavours, mild pointed acidity, clean cup.


K. AA FAQ
Region
Kenya Mount.
Altitude
1400 - 2100 masl
Variety
SL-28, SL-34
Processing
Kenyan washed
Cupping Notes
Dried fruit, berry, citrus fruit,
spicy, sweet, tea-like.





Tan. W.Kilimanjaro
Region
Kilimanjaro Mount
Altitude
1400 masl
Variety
Bourbon, Typica, Kent
Processing
Washed
Cupping Notes
Raisin, fruit acidity,
chocolate, sweet aftertaste.


Tan. AB
Region
Mbeya
Altitude
1400 - 2000 masl
Variety
Catimor, Kent
Processing
Washed
Cupping Notes
Sweet, berry-like, fruity flavour,
winey acidity, smooth aftertaste.
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