African Coffee whether from Kenya, Ethiopia or Tanzania, provide rich fruity flavours and aromas.
African Coffee or East African Coffee sources include Kenyan Coffee, Ethiopian Coffee, Tanzanian Coffee and others.
Kenyan Coffee has a dry bright acidity and sweetness with black currant flavors. The beans are wet processed and produced in the region between Nairobi and Mt. Kenya. The coffee is grown by many small farms. Estate Kenya is Kenya’s premium coffee beans and will usually cost twice as much as AA grade coffee.
Ethiopian Coffee tends to have a wine or fruit acidity with a deep aroma and full body. Ethiopia Coffee producing regions include Harrar, Ghimbi and Yirgacheffe. Harrar produces beans used in espresso blends, which are darker in color and produce excellent crema. Ghimbi produces beans that are more balanced with a lasting body. Ethiopian Coffee is both wet and dry processed.
Tanzanian Coffee may also be reference as Kilimanjaro. The coffee is grow on the slopes of Mt Kilimanjaro. The coffee is wet processed and graded by size, as in the other African countries. Similar to other East African Coffees, Tanzanian coffee has wine or fruity acidity with medium to full bodies and rich aromas.
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