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We specialise in the following single-origin coffees from Africa, all of which have a Cup Score of over 84.
The following is a short description of the origin, cup score and flavour tones of our coffees.
These flavour tones will be optimised and influenced by different roasting profiles and procedures to deliver optimally roasted coffee.
87 - Produced - Ninga Hills Burundi
Flavour Tones: Fresh red berries, deep sugary sweetness and delicate herbal finish - Honey Process Grade 1
The Ninga Hills are by far the most remote part of Burundi we've selected coffee from. Two rivers and a province border lie between the hills and the Bukeye washing station where the cherries must be delivered.
Mount Elgon
Flavour Tones: Caramel, dark chocolate, berries. Low acid, even mildly earthy and bold tasting in darker roasts.
In Bugisu, a southeastern sub-region of Uganda, growers cultivate an unusual variety of arabica coffee called Nyasaland on the slopes of Mount Elgon. The variety has a long history. Originally cultivated in western Ethiopia.
Isimbi
Flavour Tones: Recognisable black currant, combined with notes of green apple gives it a bright acidity while milk chocolate brings a nice balance of fruitiness and sweetness.
German missionaries and settlers brought coffee to Rwanda in the early 1900s. Large-scale coffee production then established in by the Belgian colonial government.
Kirinyaga
Flavour Tones: Good acidity, medium body, vanilla, caramel, citrus, berries and black current.
The story of Kenyan coffee begins with the country's history as a British colony. In 1893, missionaries imported Brazilian coffee into Kenya - introducing the country to the beloved beverage.
Sidamo
Flavour Tones: Well-balanced with cupping notes exhibiting berries and citrus (lemony) with complex acidity.
Sidamo is a region in the southern highlands of Ethiopia. Sidamo is appreciated for its rounded, balanced cup with moderate acidity and decent body.