Taste Bud

Origin | Guij, Ethiopia

Variety | Heirloom

Altitude | 1950 - 2000 masl

Process | Washed

Taste Notes | Jasmine Tea, Clementine, Cane Sugar

Rukira AB (100g)

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Ngapani Estate (100g)

All coffee varietals are traced to the ancient coffee forests in Ethiopia and neighbouring populations throughout Africa's East, before being imported to Yemen in the 15th Century and turned into a drink....a story for another day! 

Fast forward to the 21st Century and farmers from Ethiopia, Kenya and Malawi now constantly produce some of the worlds most sought after coffee. African continent beans are well known for their floral, fruity, rich acidic complexities that come from their wild grown history, the coffee is unique, distinctive and easily picked out of a line up when tasting. 

Dive deeper and you can start to see startling differences between the neighbouring growing regions, an Ethiopian coffee is often described as elegant and complex with a mouthful of flavour often leaning towards floral, herbal, sweet notes and sometimes hints of citrus, set over a lighter body with a mild acidity. 

Kenyan coffee can produce a sharper, fruiter acidity and a strong fragrance with a fuller body due to its growing areas being situated in volcanic soil regions, common flavours found include berry and citrus, almost winey notes, it should be a brighter bolder tasting cup. 

Malawi coffee (youngest growing nation of the three) has been found to have a full body, smooth and rounded taste with a softer flavour profile, which is why we found the Ngapani Estate hugely interesting for it's floral fruity ping, a sign of improved cultivation in the area.