Skip to Navigation

Coffee

Regions & Blends
Africa
The African continent is where coffee first grew wild! One notices “distinctions” in taste between the regions. General speaking you will experience an earthy quality due to Africa’s natural (not washed) processing and hand tending. Common positive attributes are fruitiness, whiny and chocolate notes that linger in the finish, medium body ~ acidity and a strong floral presence. Invigorating!
Ethiopia Longberry Harrar "Horse Special"

Sometimes called Moka Harrar, this coffee has an earthy, wild quality because of its unwashed processing. A distinct berry note can be detected in this coffee.

>> DETAILS & REVIEWS
Uganda Bugisu

It is certifified both organic and fair trade and grown in the Mount Elgon region near Lake Victoria. The large "presence" of so many earthy flavors; a malty complexity and a luscious syrupy body especially impress us. There is an almost "bucolic" thick sweetness in the aroma, which carries over into the flavor. The body is somewhat heavy, but the overall effect is still invigorating. This is not a brew, that on first taste, you put aside because it is too intense. As the up cools a bit, there is the most interesting cherry liquor note that becomes pronounced. It is a very sweet cup, with lingering butterscotch hints. Overall we rate excellent - that cherry taste is fantastic!

>> DETAILS & REVIEWS