African coffees are known for being wild. Big, bold, dynamic, complex - often times to the point that they rip your palate off with flavor. You will sometimes hear coffee guys refer to the "East African Flavor" which references the distinct winey acidity and fruity flavors you get from coffees in this region.
Floored with flavor
Moccas and Harrars will roll you over with blueberry and fruit notes; Sidamos and Yirgacheffes will bang you over the head with flower citrus/apricot aroma and dynamic winey acidity. Kenyans have a great acidity, not quite wild, but lively and when delivered over the robust body they are famous for; you get an incredible cup. Tanzanians are similar but lower key in acidity and wild notes, typically a bit smoother - a nice mid-way. But the trip to the US is a long one, and the infrastructure of the countries these coffees are raised and processed in can make it difficult to track down great lots. A great African cup is worth the search and the wait, though.
Click on the map or links below for our current African offerings.
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