African Coffee Beans

Africa is where coffee comes from. Coffea arabica originated in the forests of what is now southwestern Ethiopia, and the continent remains the reference point for what arabica can express at its best. Ethiopian coffees, with their extraordinary genetic diversity and the range of environments they grow in, from the high plateaus of Yirgacheffe and Guji to the forests of Kaffa, produce cups unlike anything grown elsewhere: jasmine, bergamot, stone fruit, blueberry, red wine. Kenya, with its SL28 and SL34 varietals and its distinctive double-fermentation washed processing, produces some of the most structured and complex coffees in the world. Rwanda and Burundi, both at high altitude with well-organised washing station infrastructure, consistently deliver clean, sweet, fruit-forward lots that punch well above their profile in the market.

Africa also accounts for a significant proportion of the world's most interesting processing experimentation, with natural and anaerobic lots from Ethiopia in particular pushing cup profiles into new territory without losing varietal clarity. We source regularly from Ethiopia and Kenya, with lots from Rwanda, Burundi, Uganda, and Tanzania appearing as the right coffees become available. Any lots we are currently roasting will appear below.

Browse: Ethiopia · Kenya · Rwanda · Burundi · All single origins