African Coffee

Africa may be the most exciting coffee-producing continent in the world, boasting incredible variety, history, and high quality. 

The birthplace of coffee, Ethiopia, is home to stunning diversity in coffee varieties. Regions such as Sidamo, Yirgacheffe, and Harrar have become known for their individual flavors with a distinct combination of chocolate with citrus and berries and brightness. The aroma is often dramatically floral or fruity, especially among the naturally processed coffees.

The Cameroon Boyo bean is grown in the Boyo department of the Northwest Province and is cultivated in dark, nutrient-rich volcanic soil at elevations exceeding 5,000 feet. The brilliant sunshine allows these beans to quickly acquire their optimal sugar content giving it a mellow and chocolaty rich flavor. Cameroon Boyo Coffee is grown alongside other crops which minimizes the risk of infection of the crops and avoids the need for pesticides and herbicides! 

Grown on the slopes of Mount Kilimanjaro, Tanzania Kilimanjaro specialty coffee has earned itself the title of Strictly High Grown (SHG).  The high elevations creates the highest quality beans with a reputation for bright, clean, medium-full bodied, sharp and winey acidity, and vibrant bright taste. In the US, Tanzania has become known for its peaberry.