Description
Celebrate the new crop of Africa coffees!
Version 3 of the bundle, It now has a wonderful washed Ethiopian instead! Updated 08/31/25 1 pm central time.
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.
Tanzanian Ngorongoro – Finagro Gaia Estate – Kent Natural Processed
A wonderful Tanzania Natural. Naturals are not common out of Tanzania, especially ones this good! Reminds me of a Burundi Natural. Fruit forward at lighter roasts but not the dominate tone, pulls some great darker tone balance with some stout like chocolate and spice. Gaia Farm is a 620-hectare family-owned estate located in the Karatu district of Tanzania. Gaia is one of two farms managed by Neel and Kavita Vohora, siblings, multi-generation coffee growers, and agricultural entrepreneurs in this extremely unique part of East Africa. Both farms are cultivated along the rim of the Ngorongoro Crater, the largest unbroken caldera in the world and a breathtakingly scenic landscape of escarpments and fertile open range that has been a UNESCO World Heritage site since 1979.
Tasting Notes: A tasty cup from light to dark! The best roast level will be personal taste preference. For those who enjoy a bit more fruit forward cup, the lighter roasts really pop the fruit tone out along with a hint of citric and silky smooth nutty/chocolate/herbal darker tones. With a more intense roast, the cup transforms into a chocolate-and-cocoa delight with smooth caramel sweetness, a cool hint of mint, and a delicate touch of pine and herbs—smooth and comforting. The profile overflows with green-mango brightness and ripe plum; a floral acidity reminiscent of mango or mandarin lifts the cup, while the cocoa base keeps it grounded.
Roasting Notes: An exceptionally versatile, forgiving bean—moderate chaff and uniform color make it easy to handle. Light roasts are more fruit forward and citric. Medium roasts highlight the mango spark, plum sweetness, and caramel-cocoa depth. Full City, just before second crack, offers the best balance: semi-sweet chocolate, mint-and-pine nuances, and a balanced floral acidity.
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.
Ethiopian Guji Washed Gr. 1 – Arsosala Top Lot (Washed)
Nestled in the forested slopes of Uraga-Guji. (founded in 2015) brings together the harvests of about 1,200 farmers, each cultivating less than one hectare at 1,800–2,300 m a.s.l., mainly with heirloom Ethiopian varieties such as Kurume, Dega, and Wolisho.
One sniff of this coffee and you know you have something special. Jasmine floral and sweet aromatics, something you will only get out of Ethiopian coffee or Ethiopian strains. Best on the light to medium roasts but a wonderful cup at almost any roast level. Light to medium you get those wonderful aromatics that come through in the taste, peachy acidity, with hints of soft fruit balancing with rich defined black tea like spice notes a. A cup like this is why washed processed Ethiopians are one of the hottest coffees on the market. Darker roasts burn out a bunch of the acidity/floral/fruity but still a nice cup, strong tea spice and semi-sweet chocolaty factor.
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