The birthplace of coffee ( specifically Ethiopia ) African coffees are well known for their balance of body and acidity, intertwined with sweet/ wine like flavors. The acidity can range from sparkling to tart, often with floral and fruity elements in the aroma. Ethiopia and Uganda are the largest producers of coffee in Africa with Tanzania rounding out the top three. Most Africa coffees are in elevated African beds over several weeks developing the beautiful flavors below.
This bundle includes the following 3 (12) oz whole bean coffees
Uganda Sipi-Falls: A medium roast; sourced from family-owned farms located in the Bugisu region on the slopes of Mount Elgon in the Kapchorwa district. This coffee exhibits cupping notes similar to the desirably winey acidity of a fine East African Coffee, with tasting notes of lemon, apple and caramel.
Tanzania: a medium-light roast; Tanzanian coffee is a medium to full body that is intense and creamy. Often exhibits a bright and vibrant, wine-y acidity, sometimes even sharp, and with a deep, rich, and strong taste. With tasting notes of pear, floral, jasmine, strawberry This medium light roast is a sure hit for the spring and summer
Ethiopia Natural: a medium light roast; from the smallholder farmers of the Sidama Zone within the Sidama Coffee Farmers Cooperative Union (SCFCU) founded in 2001. Coffee produced from SCFCU are shade grown in low densities under the canopies of the indigenous trees and enset (and Ethiopian banana). The Sidamo natural process ( unwashed) provide a tasting profile of fruit flavors, low acidity with a rich full body.