Ethiopian coffee is grown at high elevations in rich volcanic soil.
Cupping Notes: (Depending on Region and Processing) Berries, Stone Fruit, Florals, Citrus, Chocolate, Spice.
Processing methods matter. Natural (dry) process enhances Fruit-Forward & Berry Flavors. Washed (wet) produces a Cleaner, Floral & Citrus-Driven Cup.
Kenyan Coffee is mostly grown in high-altitude, volcanic soil. It is grown by small cooperative farmers and undergoes a meticulous wet-washing process. creating a uniquely clean and vibrant cup. It is famous for its bright, sweet-tart or wine-like acidity, juicy body, and complex flavor notes of blackcurrant, citrus, berry, and tomato.
Tanzanian coffee features a bright, fruit-forward flavor profile with a crisp, wine-like acidity and medium body. Grown mostly in high-altitude volcanic soils near Mount Kilimanjaro and the Southern Highlands.