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
Yirgacheffe
Altitude
1850 - 1950 masl
Variety
Welencho
Processing
Natural
Cupping Notes
Blueberry, jasmine, green apple, lime, apricot, lemongrass, citrus, sweet and clean cup.
N. MValley
Region
Yirgacheffe/Kochere
Altitude
1750 - 1950 masl
Variety
Heirlooms
Processing
Natural, sun-dried
Cupping Notes
Perfumed floral aroma, dried fruit, orange, berry, spicy, silky body, lingering and pleasant mouthfeel.
N.Hambela
Region
Guji, Hambela
Altitude
2100 - 2200 masl
Variety
Gujicha
Processing
Natural
Cupping Notes
Floral, lemongrass, strawberry,
citrus fruit and dried fruit.
N. Koche
Region
Yirgacheffe/Kochere
Altitude
1900 - 2250 masl
Variety
Heirlooms
Processing
Natural
Cupping Notes
Soften lemon flower, creamy ginger custard, sweet tea notes, nutty,
silky body, honeyed cocoa finish.
E. Worka Winey
Region
Yirgacheffe
Altitude
1850 - 2100 masl
Variety
74110
Processing
Natural Anaerobic
Cupping Notes
Dried-fruit, pineapple, spicy, berry,
citrus fruit, intense sweet.
E. Worka Microlot
Region
Yirgacheffe
Altitude
1850 - 2100 masl
Variety
74110
Processing
Natural Anaerobic
Cupping Notes
Ripen pineapple, citrus fruit, berry, spicy, intense sweet, molasses.
N. Red Cherry
Region
Sidamo
Altitude
1950 masl
Variety
Heirlooms
Processing
Natural
Cupping Notes
Floral, orange, berry, rosemary,
spicy, intense sweet.
N. Shakiso
Region
Guji
Altitude
1700 - 1800 masl
Variety
Heirlooms
Processing
Natural
Cupping Notes
Fruity, citrus fruit, dried fruits,
floral, berry, chocolate,
spicy, intense sweet.
N. Sidamo Premium
Region
Sidamo
Altitude
1850 masl
Variety
Heirlooms
Processing
Natural
Cupping Notes
Fruity, creamy,
chocolate, berry, spicy.
N. Sidamo
Region
Sidamo
Altitude
1600 - 1800 masl
Variety
Heirlooms
Processing
Natural
Cupping Notes
Fruity, chocolaty, nutty,
good acidity, balance,
sweet aftertaste.
W. Yirgacheffe
Region
Yirgacheffe
Altitude
1800 - 1980 masl
Variety
Heirlooms
Processing
Washed
Cupping Notes
Fruity, citrus fruit and tangerine,
mild acidity, winey
and sweet aftertaste.
W. Guji
Region
Guji
Altitude
1700 - 1800 masl
Variety
Heirlooms
Processing
Washed
Cupping Notes
Sweet lemon, floral, well-balanced acidity and body, tea-like finish.
W.Limu
Region
Limu
Altitude
1500 - 1800 masl
Variety
Heirlooms
Processing Method
Washed
Cupping Notes
Floral, fruity, spicy, berry,
citrus fruit, sweet.
E. Decaf
Region
Sidamo
Altitude
1800 masl
Variety
Heirlooms
Processing
Swiss Water Decaffeination
Cupping Notes
Fresh veggie, nutty, berry, chocolate, spicy, creamy.
Uganda
Moderate acidity with a smooth body and delicate red/dark berries, ripe stone fruits, and sometimes buttery finish.
Aged Bugishu AA
Region
Mount Elgon.
Altitude
1400 - 2100 masl
Variety
SL-14, SL-28
Processing
Washed
Cupping Notes
Earthy flavours, syrupy heavy body,
low acidity, chocolatey,
butterscotch hints.
Ubugis Unwashed
Region
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.
U. Bugish AA
Region
Mount Elgon.
Altitude
1400 - 2100 masl
Variety
SL-14, SL-28
Processing
Washed
Cupping Notes
Baker's chocolate flavour, medium-high body,
notes of raisin, winey aftertaste.
Arabica Special
Region
Albertine Rift
Altitude
1500 - 2000 masl
Variety
Bourbon
Processing
Washed
Cupping Notes
Fruity flavours, mild pointed acidity, clean cup.
AA Top Asali
Region
Thika
Altitude
1675 masl
Variety
SL-28, SL-34
Processing
Kenyan washed
Cupping Notes
Floral, fruity, creamy, chocolate,
citrus fruit, berry, caramel aftertaste.
Asali Peaberry
Region
Thika
Altitude
1600 - 1900 masl
Variety
SL-28, SL-34
Processing
Kenyan washed
Cupping Notes
Dried fruit, berry, chocolate,
nutty, spicy, herb-like.
K. AB Tamu
Region
Nyeri/Kirinyanga
Altitude
1600 - 1800 masl
Variety
SL-28, SL-34
Processing
Kenyan washed
Cupping Notes
Dried fruit, berry, citrus fruit,
spicy, intense sweet.
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.
K. Kisii Masimba
Region
Kisii, Nyanza
Altitude
1700 masl
Variety
Ruiru 11, SL-28, SL-34
Processing
Natural
Cupping Notes
Floral, Winey, Tropical Fruits, Dried Fruits, Stone Fruits, Orange, Berry, Cinnamon, Intense Sweet.
K. Kisii Anaerobic
Region
Kisii, Nyanza
Altitude
1650 masl
Variety
Ruiru 11, SL-28, SL-34, Batian
Processing
Anaerobic
Cupping Notes
Floral, Tropical fruit, Dried fruit,
Citrus fruit, Stone fruit, Strawberry,
Intense sweet.
Burundi
Acidity of citrus notes, sweet berry taste,
hint of floral, or even tropical fruit.
Bur. N.Kirasa
Region
Bujumbura Rural
Altitude
1100 masl
Variety
Bourbon
Processing
Natural
Cupping Notes
Fruity, orange, berry, dried fruits, winey, creamy, intense sweet.
Bur. W.Lampimbo
Region
Bujumbura Rural
Altitude
1100 masl
Variety
Bourbon
Processing
Washed
Cupping Notes
Citrus Fruits, Grapefruits,
Dried Fruits, Creamy,
Sweet Honey ending.
WRW. Inzovu
Region
Nyakabanda, Kigali
Altitude
1400 - 1900 masl
Variety: Bourbon
Processing
Washed, sun-dried
Cupping Notes
Floral, bright acidity, full-body, berry notes, apricot, black tea,
yellow nectarine, clean, lingering sweet aftertaste.
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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