Our African Coffee

Kenya

Coffee Plants were first introduced into Kenya in 1893 and the first crop reaped in 1896.  Today, Kenya’s coffee is some of the highest quality in Eastern Africa grown almost entirely by small farmers at high elevations in rich volcanic soil. It is known for its brightness, delicate flavor and mellow, wine-like finish.

Mt. Kenya

Ethiopia

Various legends have been adopted to explain the origins of coffee. The one thing they all have in common is the fact that Ethiopia is considered to be the place where coffee was first discovered. Today, Ethiopia is Africa’s third largest coffee producer.

Coffee is central to the lives of all Ethiopians. It is not only the main beverage of choice but also mixed with butter, pepper & spices and eaten as a snack. Over 95% of Ethiopian coffee is grown by small garden farmers or wild in forests.

Yirgacheffe ... considered one of Ethiopia’s finest coffees.  Our Yirgacheffe is cultivated and hand picked by small garden farmers at an elevation of about 6000 ft . Fair Trade & Organically grown by the Oromia Coffee Farmers Cooperative Union located in the Oromia Region of Ethiopia. Mildly acidic with a floral finish.

Sidamo ... organically  grown and processed by the Moredocofe Co-op. Much of this coffee is cultivated in the wild under the shade of native forests.  It is an aromatic coffee with a mildly spicey flavor and citrus overtones.

Kembatta ... grown & processed naturally by small garden farmers located in the Kembatta Highlands of southern Ethiopia between the Omo and Bilate rivers in the Great Rift Valley, this coffee is cultivated in volcanic soil at elevations of 6000 ft. and higher. Very aromatic with lots of spicy flavor.