African Coffee Beans
Most African Coffees Originate from Kenya in the slopes of Mount Kenya and their beans are often full-bodied and full off spirit-lifting fragrance.
Ethiopian - Altitude 1600 – 2200 MASL
The Birthplace of Arabica coffee, Ethiopia produces one of the most respected single origin coffee in all the land. Ethiopian is generally associated with perfumy, floral & fruitier notes such as blueberry and strawberry. Ethiopian coffees tend to have a high acidity, syrupy mouthfeel and can have a winey quality to it. On filter, the Ethiopian coffees get a tea-like aspect to it as well. Ethiopian coffee is considered among the best in the world.
Kenya – Altitude 1400 – 2000 MASL
Kenyan coffee is also amongst one of the big hitters in the coffee industry, Refined, intense; Kenyan coffees often have flavours of berries, lemongrass, bergamot, black tea and tomato. The coffee can best be described as vibrant and bright and brings a complex cup to the table. The aftertaste is often described as lemony and grapefruit. On the nose a Kenyan filter coffee might offer a round tomato and black currant aroma. Kenyan coffees are also regarded as high quality coffee.
Tanzania- Altitude 1400 – 1800 MASL
Similar to Kenyan, Tanzania coffee beans have tasting notes like fruity and sometimes with notes of cedar. (Black Tea, Chocolate, Lemon, Blackberry, Kiwi) It sometimes exhibits a rustic note and sweetness of brown bread, with an after-taste that lingers and a taste of the East African wildness.Note that the acidity contained in Tanzania coffee is not much compared to the Kenyan coffee beans. Although the fruitiness and acidity of the Tanzanian coffee beans are sometimes understated, they still taste bright. Freshly ground Tanzania coffee beans give a sweet molasses fragrance, that has notes of apple fruit and is slightly floral.
Rwanda– Altitude 1650 – 1850 MASL
If you’re a fan of Ethiopian and Kenyan single origin beans then you’ll love Rwandan coffee. The country is known for its Bourbon coffee beans in particular. These tend to have a full, creamy body that creates a heavy mouthfeel.
As is the case with other coffees from Africa, Rwandan coffee has pronounced fruit flavors. Depending on the specific coffee expect to taste lemon, oranges, and other citrus fruits. It’s also common to taste cherries, grapes, blueberries, and raspberries.. The aftertaste brings it all together. It's a subtle yet creamy sensation of caramel and chocolate.
Burundi- Altitude 1500 – 2000 MASL
Sandwiched between Rwanda and Tanzania, If you like other African coffee and enjoy high-acidity, full-bodied coffee bursting with fruity, floral flavors, you’ll love Burundi coffee. Thanks to the high growing elevations, Burundi coffee is fruity and bright with citrus, floral notes, and even hints of honey and pineapple. Some beans will have blueberry notes and subtle hints of passionfruit that give Burundi coffee a unique taste.
Not all Burundi coffee tastes the same, and some of the variations in flavor come from different growing altitudes. The highest elevations produce the fruitiest coffee, while beans that are grown at lower altitudes often taste more chocolatey and nutty. If you like other African coffee and enjoy high-acidity, full-bodied coffee bursting with fruity, floral flavors, you’ll love Burundi coffee.
Kenya – Altitude 1400 – 2000 MASL
Kenyan coffee is also amongst one of the big hitters in the coffee industry, Refined, intense; Kenyan coffees often have flavours of berries, lemongrass, bergamot, black tea and tomato. The coffee can best be described as vibrant and bright and brings a complex cup to the table. The aftertaste is often described as lemony and grapefruit. On the nose a Kenyan filter coffee might offer a round tomato and black currant aroma. Kenyan coffees are also regarded as high quality coffee.