Situated in the Great Lakes region of central Africa
at the headwaters of the Nile. Bugisu, from the western
slopes of Mt. Elgon on the Ugandan/ Kenya border. Typically
winy, fruit-toned African coffee. "A soulful cup of
coffee".
$9.75
per Pound
Organic Tanzania
Peaberry
Most Tanzanian coffee
sold in the United States is peaberry, a grade made
up entirely of coffees from fruit that produces a single,
rounded bean rather than twin flat-sided beans. Peaberry
shares the characteristically sharp, winy acidity typical
of African and Arabian coffees and tends to be medium
to full bodied and fairly rich in flavor.
$9.75
per Pound
Organic Ethiopian
Sidamo Natural Process
In Sidamo, coffee
fruit is put out into the sun to dry, fruit and all.
Often, the fruit is allowed to dry directly on the tree.
The result is a coffee wild, fruity, complexly sweet,
with a slightly fermented aftertaste. This flavor profile
is often called the "Mocha" taste and is one of the
great and distinctive experiences of the coffee world.
$9.75
per Pound
Organic Ethiopian Sidamo Wet Process
Sidamos are what Ethiopians
call "garden coffees" grown on small plots by villagers
using completely traditional methods. In the wet process,
the immediate removal of the fruit apparently softens
the fruity, wine like profile of the dried in the fruit
coffees like Sidamo and turns it gentle, round, delicately
complex, and fragrant with floral tones.
$9.75
per Pound
UGANDA Uganda is the
original home of Coffea canephora, or robusta. The
main part of Ugandan coffee production continues to
be dry-processed robusta used in instant coffees and
as fillers in blends.
TANZANIA Most Tanzania arabicas
are grown on the slopes of the mountains near the
Kenyan border. Aside from the sharp, winy acidity
characteristic of coffees from this region, other
Tanzanian coffees exhibit soft, floral profiles reminiscent
of washed Ethiopia coffees.
ETHIOPIA The arabica tree originated
in western Ethiopia on high plateaus. Today, Ethiopia
coffees are among the world's most varied and distinctive.
All display the wine- and fruit-toned acidity characteristic
of Africa and Arabia coffees, but Ethiopias play a
rich range of variations on this theme.
