Description
Celebrate the new crop of Africa coffees!
Kenya Premium Kirinyaga – BCT Select AA – Top Lot (Washed)
From the lush, rain-soaked slopes of Kirinyaga, Kenya. Smallholders organized under the Rung’eto cooperative grow SL28, SL34, Batian, and Ruiru 11 at roughly 1,600–1,900 masl and produce exceptionally clean, consistent washed lots thanks to careful cherry selection and centralized milling.
Tasting Notes: Very clean and bright with a silky texture; lemon/orange and a touch of red fruit over creamy cocoa and a faint black-tea spice; as it cools, acidity softens and chocolate grows with a light honeyed aroma.
Roast Notes: Light roast pops with citrus and red fruit and a lighter body; medium roast balances citrus with cocoa/walnut and a silkier feel; dark roast lowers acidity and leans into smooth dark chocolate and gentle spice—rest 48–72 hours for best sweetness.
Rwanda Dukunde Kawa – Ruli Mountain (Washed Bourbon)
From the Dukunde Kawa cooperative in Gakenke. More than 2,000 members deliver to several stations; Ruli, the largest, sits near 2,100 masl, enabling slow maturation and dense beans. The process includes meticulous sorting, dry fermentation, extended soaking, and grading by density for a classic, clean Bourbon profile.
Tasting Notes: Versatile cup with medium-to-full body and low acidity; clean, chocolate-forward with subtle fruit; lighter expressions show citrus/floral hints and herbal sweetness, while deeper roasts intensify chocolate with a gentle spiced finish.
Roast Notes: Light roast highlights citrus/floral and the sweet herbal tone; medium roast is the everyday sweet spot with rounder chocolate and balance; dark roast turns bold and very chocolatey with a mild spice, remaining smooth and clean.
Burundi Kayanza – Businde (Honey Process)
Grown around 1,650–1,800 masl in Kayanza and processed at Businde station, where increased access to nearby washing stations has raised quality and farmer incomes. This honey lot is dried slowly on raised beds (about 20 days) with frequent turning to lock in sweetness and clarity.
Tasting Notes: Clear honey-and-caramel sweetness with lemony sparkle at lighter roasts; medium brings chocolate and toasted sugar; darker roasts shift to a semi-sweet chocolate “bomb” with a pinch of spice, great with milk or as espresso/cold brew.
Roast Notes: Light roast emphasizes crisp citrus and honeyed sweetness (benefits from a bit more rest); medium roast lowers the citrus edge and lifts chocolate/caramel; dark roast flattens acidity but stays deliciously chocolate-spiced and crowd-pleasing.
Tanzania Ngorongoro – Finagro Gaia Estate (Washed AA)
From the family-run Gaia Farm on the rim of the UNESCO-listed Ngorongoro Crater (volcanic soils, 1,650–1,800 masl). Hand-picked cherries, controlled fermentation, and raised-bed drying yield a polished, sweet cup; primarily Kent variety with occasional Bourbon microlots.
Tasting Notes: Silky and full; grapefruit over toasted caramel and semi-sweet chocolate, with an herbal/pine aroma, hints of mandarin, and a long finish touched by clove/pink pepper.
Roast Notes: Light roast can over-accentuate grapefruit and thin the body; medium roast brings juicy balance—caramel, cocoa, and friendly citrus; dark roast deepens chocolate and spice with a mild smokiness while keeping structure.
Ethiopia Yirgacheffe G1 – Banko Chelchele “Supernatural” (Anaerobic Natural)
Sourced from smallholders around Banko Chelchele in Yirgacheffe (Gedeo, ~1,900–2,300 masl). Carefully selected cherries undergo temperature-controlled anaerobic fermentation (about 7–10 days at 15–18 °C) before slow raised-bed drying—a design to amplify clean, juicy fruit without winey notes.
Tasting Notes: Sweet and vividly fruity: banana and melon up front with subtle strawberry/orange and clean lemony acidity; creamy, milk-chocolate texture with a pinch of spice; unusually tidy for an anaerobic.
Roast Notes: Light roast spotlights tropical fruit and sprightly acidity; medium roast adds body and creamy cocoa while maintaining fruit; dark roast turns more chocolate-driven with a slight herbal edge yet keeps a tropical echo—stopping around medium-light often gives the best balance.
Zambia Kateshi Estate AA (Washed)
A historic northern Zambian estate known for community initiatives and women’s leadership, producing very clean profiles with a fuller body—think the clarity of Rwanda/Burundi/Kenya but with a touch more weight and less herbality.
Tasting Notes: Full-bodied and sweet; crisp lemon-citrus atop dark chocolate with toasted walnut and gentle spice; lighter roasts are more floral/fruit-forward, while darker roasts mute the citrus and add smoky, layered complexity.
Roast Notes: Light roast shows brightness and florals but can feel less chuggable; medium-light to medium is the sweet spot, balancing citrus and cocoa; dark roast dials down brightness for a big, smoky, complex cup—low chaff, darkens quickly, and improves with rest (24 h for sparkle or 3–5 days for roundness).
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