| AFRICA |
| Kenya
AA - The "AA" tells that this is a top Kenyan pick. The coffee
has the typical East African snap, spiciness and "winey" brightness. Ethiopian Ghimbi (gim-bee) - From the western side of Ethiopia. Exhibits a spicy wildness, fine flavor, and relatively good body. Ethiopian Harrar (hah-rahr) - The Harrars will surprise you with the amount of flavor they exhibit. Sometimes called "mocca", the cup has a strong "syrupy" flavor. Ethiopian Sidamo - This coffee has a gentle taste with a fruit-like flowery flavor. Ethiopian Yrgacheffe (yer-ga-shef) - From the Kaffa region, this coffee is grown at over 8,000 ft. and has a mellow body with an almost floral sweetness. Zimbabwean AA - The "AA" says that it is among the highest grades available. The taste falls somewhere between the intensity of the Kenyan and the mildness of a Tanzanian. Tanzanian Peaberry - While many think that the smaller peaberry bean produces a more intense flavor, all Tanzanian coffees exhibit a very flavorful and balanced cup. Rwanda - Delicate, with subtle citrus qualities. Balanced. |