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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.    

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Ethiopia

Moderate-high acidity with medium to full body and delicate wine, tropical fruit, berries, citrus and tea-like tones.

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E. Worka Winey

Region

Yirgacheffe

Altitude

1950 - 2100 masl

Variety

74110

Processing

Anaerobic

Cupping Notes

Tropical fruits, dried fruit, orange, winey, berry, intense

sweet, juicy.

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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

Altitude

1600 – 1800 masl

Variety

Heirlooms

Processing

Natural, sun-dried on African beds

Cupping Notes

Dried fruit, bergamot, orange, berry, sweet.

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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.

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N. Yirgacheffe

Region

Yirgacheffe

Altitude

1850 - 2100 masl

Variety

Heirlooms

Processing

Natural

Cupping Notes

Berry, citrus fruits, spicy, sweet, chocolate, nutty, creamy.

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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.

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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.

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E. Decaf

Region

Sidamo

Altitude

1800 masl

Variety

Heirlooms

Processing

Swiss Water Decaffeination

Cupping Notes

Fresh veggie, nutty, berry, chocolate, spicy, creamy.

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Uganda

Moderate acidity with a smooth body and delicate red/dark berries, ripe stone fruits, and sometimes buttery finish.

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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.

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Congo

Low to high acidity with full body, smooth berry, spicy and rustic chocolaty tones.

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Arabica Special

Region

Albertine Rift

Altitude

1500 - 2000 masl

Variety

Bourbon

Processing

Washed

Cupping Notes

Fruity flavours, mild pointed acidity, clean cup.

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Kenya

High acidity with full body and ripe berry, black currant, and citrus notes.

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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.

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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.

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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.

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K. N. IMPALA

Region

Kenya, Narok

Altitude

1600 - 1800 masl

Variety

Ruiru 11, SL-28, Batian

Processing

Natural

Cupping Notes

Tropical Fruits, Prune, Blackcurrant, Dark Chocolate, Liquor, Intense sweet.

K. AB FAQ

Region

KENYA, Central Kenya

Altitude

1700 - 2100 masl

Variety

Ruiru 11, SL-28, SL-34, Batian

Processing

Kenyan Washed

Cupping Notes

Citrus fruit, Berry, Blackcurrant,
Floral, Chocolate, honey,
Caramelized.

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Burundi

Acidity of citrus notes, sweet berry taste,

hint of floral, or even tropical fruit.

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Bur. N.Kirasa

Region

Kirundo

Altitude

1500 masl

Variety

Bourbon

Processing

Natural

Cupping Notes

Floral, dried fruits, orange,

berries, intense sweet.

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Bur. W.Lampimbo

Region

Bujumbura Rural

Altitude

1100 masl

Variety

Bourbon

Processing

Washed

Cupping Notes

Citrus Fruits, Grapefruits,

Dried Fruits, Creamy,

Sweet Honey ending.

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Rwanda

Moderate acidity with good body and citrus, sweet berry, and mild cocoa notes

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WRW. Inzovu

Region

RWANDA, Western Rwanda

Altitude

1200 - 1800 masl

Variety

 Bourbon

Processing

Washed

Cupping Notes

Citrus fruit, Berry, Brown-Spice, Sweet, Tea-like.

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Tanzania

Winey acidity with moderate to full body, dried fruit, creamy and berries tones.

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Tan. W.Kilimanjaro

Region

Kilimanjaro Mount

Altitude

1400 masl

Variety

Bourbon, Typica, Kent

Processing

Washed

Cupping Notes

Raisin, fruit acidity,

chocolate, sweet aftertaste.

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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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CONTACT

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Tel. +81 38 226 478

Tel. +84 913 919 169

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