Growing Regions

Africa

Country Description	Body	Acidity	Flavor
Ethiopia Harrar The Longberry Harrar coffees are the most widely available of gourmet Ethiopian coffees. They are grown on small peasant plots and farms in the Eastern part of the country near the old capital of Harrar, at about 5,000 to 6,000 feet.	4	4	4
Ethiopia Yirgecheffe The most celebrated Ethiopian coffee is called Yirgacheffe. It is rich, teasing, and mysterious on the palate, with a very long, resonant finish. Its acidity vibrates inside the richness of the body, but Yirgacheffe adds a soft, fragrant, flowery note so distinctive that it may make this the most unique among the world's coffees.	4	5	5
Kenya Kenya coffee has a distinctive dry, winey aftertaste with a full-bodied richness. Kenya is a fine coffee for those who like the striking and unusual.	5	3	5
Malawi Malawi is one of the softer African coffees. It has a relatively light body but maintains the characteristically rich flavor found in African coffees.	2	3	3
Tanzania Peaberry Tanzanian coffee shares the characteristically sharp, winey acidity typical of African coffees. Coffee cherries usually develop and comprise two separate beans but about 5 to 10 percent of coffee beans only develop as one lobe which we call "Peaberry". Many coffee drinkers believe that peaberries are more concentrated than normal coffee beans because of their small size (and the idea being that you get two flat bean's flavor into one lobe). Tanzania Peaberry has a medium to full body and is fairly rich in flavor.	3	5	3

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