coffee origin
Kenya
The king of African coffees, washed Arabica Kenya is considered overall to be of the highest quality on the continent as a result of years and years of production, very high standards, superior milling facilities and experts.
The primary growing regions are located around Mt. Kenya, just north of Nairobi, the countrys capital. Characteristics include a high acidity, full body, intense floral and fruity flavors. Growing regions include: Meru, Kirinyaga, Muranga, Nyeri, Embu and several others.
Ethiopia
Ethiopia is the leading coffee consuming country in Africa, consuming almost half their annual production.
It is a prized coffee for its very unique flavors, most often a result of a combination of soil, terrain, weather and often the natural drying process of the cherries in contrast to the washed processing of most Arabia coffees considered high quality Specialty varieties.
Characteristics depending on the variety may include: balanced medium body and acidity with winey sweet or floral flavors and blueberry notes. The most popular varieties in the United States are Harar, Yirgacheffe and Sidamo.
Tanzania
Coffee is one of Tanzania main exports. These coffees are mostly of the washed and fully washed varieties.
Characteristics include a balanced body with bright acidity and flavor. In the south we find more fruity flavors. Popular varieties include Kilamanjaro, Makambako, Songea and Bukoa.
Malawi
Malawi produces a small but good quality washed Arabica coffee harvest. With a subtropical climate, its economy is primarily agricultural with 90% of the population living in rural communities.
Although the country is a ward of the IMF and World Bank, independent coffee, tea, sugar and tobacco farmers are producing the main exports. Coffee production is difficult as irrigation is required as a result of recent drought conditions and unpredictable rainfall.
This situation restricts coffee production resulting in a small but quality crop each year. The washed Arabica beans are processed as fully washed harvested producing a coffee of medium acidity and light body.
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