Origins

Green Coffee beans from African origins, the birthplace of coffee with various flavors and unique notes. 

Tanzania Origin

Tanzania produces coffee in several regions, such as Arusha, Kilimanjaro, Iringa, Mbeya and Kagera. Each region offers distinct coffee variety with unique characteristics to the final cup.

Tanzanian coffee is typically known for its fruity and floral notes, often with hints of citrus, berry, and chocolate, making it a favorite among coffee enthusiasts worldwide.

Today, Tanzania produces several notable coffee varieties, including Peaberry, which is a single, rounded bean instead of the usual two halves, and the well-regarded Tanzanian AA, known for its large bean size and complex flavor profile.

Kenya Origin

Kenya’s coffee thrives in highlands at 1,400-2,100 meters, benefiting from volcanic soils and a moderate climate. Top regions include Nyeri, Kirinyaga, Embu, Murang’a, and Meru, known for high-quality beans.

Kenyan coffee is renowned globally for its high quality and unique flavor profile. It is often described as having a bright acidity, full body, and intense flavors of black currant, citrus, and sometimes wine-like notes.

The two main varieties of coffee grown in Kenya are SL28 and SL34, in the 1930s. These varieties are prized for their complex flavors. These characteristics make Kenyan coffee highly sought after in specialty coffee markets.

Rwanda Origin

Rwanda’s coffee is primarily grown in regions such as the Western Province (Nyamasheke, Rusizi), Southern Province (Huye, Gisagara), and Northern Province (Rulindo, Gakenke).

Rwandan coffee is known for its vibrant acidity, medium to full body, and flavors that can include citrus, berry, and floral notes. The specific flavor profile varies by region and processing techniques employed.

The most common coffee variety in Rwanda is Arabica, with Bourbon being predominant. Bourbon beans are prized for their sweetness, medium to high acidity, and often fruity or floral flavors.