Arabica Burundi is coffee "with temper", it differs from other grades by its high quality, strenght and acidity with a specific aftertaste. Burundian coffee is valued in many countries for its aroma, rich specific chocolate taste, saturation and unsurpassed acidity. Truly African coffee from highland plantations.
Production of coffee in this little African country began in 1930-s. Today coffee plays an important role in the Burundian economy, being one of the main crops for export. Burundian coffee of wet processing is classified into 7 grades of quality - from AAA to BBB. The most qualitive coffee (AAA, AA) gives perfect infusion. Coffee of lower quality is used in blends.
This coffee grade is notable for a variety of aromas. The drink made of this coffee grade turns out curative, juicy, spicy, with smack of a tangerine peel. It leaves caramel smack and possesses a note of the wild nature peculiar exclusively to coffee of the East African grades. Aftertaste is long, enveloping.
Arabica Zambia PB is an exotic type of coffee with astringent, wine acidity. Cherry, apple and chocolate notes can be found in the taste. Coffee is characterized by persistent aroma and unique aftertaste.
The coffee has a delicate floral aroma, wine and berry shades balance with taste of spices. Coffee is distinguished by soft harmonious acidity with notes of sweet caramel and chocolate, as well as smooth, delicate, slight fruity aftertaste. It has a complexly expressed fruity acidity and excellent flavor, as well as a noble sharp bitter flavor. Fans appreciate the Arabica Zimbabwe for its luxurious flavor, pleasant aftertaste and moderate acidity. Arabica Zimbabwe is one of the best coffees from Africa.
Arabica Zimbabwe PB gives an aromatic coffee brew with bright fruity acidity and light bitterness found in aftertaste as well. The taste is rich with prunes/apricot/floral notes.
Arabica coffee in Kenya is grown up on high-mountainous plantations at height of 1300-2100 metres above sea level. In a year two crops are gathered.
Kenyan grades are famous for distinct individuality of a flavouring bouquet, fruit and sometimes lemon or orange shades, high acidity, and also the characteristic form of grains.
Kenyan Arabica is world-wide recognized as one of the most prestigious grades of coffee. It possesses tartness, pleasant sharpness, strengths, wine smack and magnificent light, strongly pronounced bread aroma. This coffee is perfect if you want to surprise your friends with a refined and delicate drink. Excellent quality of Kenyan coffee is the main reason for its constantly demand in the world.
Kenya АА has soft, dense taste in a combination to bright aroma, long aftertaste, well balanced bouquet.
Coffee with a perfect saturated infusion with a taste of wine and fruit. Its taste is quite peculiar with a heightened sourness. Becoming cooler its flavour and aroma differ from sip to sip. The main notes are similar to Indonesian coffee with notes of spices and tobacco, but berry shades and light citrus aftertaste differ it from other grades.
Kenya is a leader among African countries that supply the world market with coffee. Besides, some sorts of Kenyan coffee are considered to be elite. Kenyan sorts are famous for its bouquet of taste, for shades of orange, lemon and other citrus fruit, for high acidity and also for a distinctive shape of beans.
Malawi Mapanga has rich aroma of fruit and tangerine. Taste combines bright tartness with flower shades and African sourness. Strong tartness in a combination with sated aroma leaves long pleasant flower aftertaste.
Arabica Rwanda is a variety of coffee, which can be rarely found on the market. Firstly, this coffee is grown in small quantities in East Africa, and secondly, the production of this variety is laborious. The uniqueness of Rwanda coffee lies in the fact that it is characterized by the flavour of freshly baked bread with hints of milk chocolate. The taste of new wine with a slight mouthfeel of green apples and a long fruity aftertaste is also one of the amazing features of the variety. The beverage made from Rwanda coffee is balanced, with medium strength, rich, oily, with sharp hints of vanilla.
This wonderful grade of African Arabica is grown up in tropical high-mountainous woods of a southern slope of Mount Kilimanjaro.
To the taste it is similar to Kenyan coffee, but has richer and more refined taste with smaller acidity. The crop undergoes primary wet processing.
A characteristic feature of Tanzanian coffee is "moderate" taste with unsurpassed thin and sated aroma. Has soft rich aroma, balanced sweetish taste and easy fruit sourness. Often judges of coffee prefer Tanzanian grade for its delicate bit of sourness. Perfectly suits for expensive mixes, and in the pure state will satisfy any gourmet.
Arabica Tanzania PB has rich aroma similar to that of an apricot, brandy and almond oil. Coffee is characterized by an intense, but balanced taste with a pleasing slight bitterness. As soon as the coffee's getting cold in the cup, it acquires a very pleasant mouthfeel of jasmine.
Typically African coffee with wine tones in aroma. It reminds Kenyan coffee in taste, but it is lighter than it in saturation.
This coffee grade is processed on slopes of a volcano of Elgon in Uganda. Uganda Bugishu has a light bit of sourness, harmonious taste, and long nut aftertaste.
It is used for preparation of coffee without caffeine.
Infusion is dense, with long aftertaste. Aroma is light, strongly pronounced, with a fruit shade. Refers to soft grades of coffee. Experts distinguish in Ethiopia Sidamo special wine taste with the fruit shade, more expressed and rich, in comparison with other Ethiopian grades.
Coffee has strong gentle aroma, unique character and bright long aftertaste with flower tones.
Ethiopia Sidamo taste is characterised with delicate sourness and a little bit intensive biterness, set of sweet shades and very low salinity. In the beginning very soft and delicate, taste then becomes much denser. In aroma of coffee experts allocate bergamot notes, apricot and bilberry tone, and also shades of vanilla and cocoa. For aftertaste of Ethiopia Sidamo shades of aromas of the roasted bread, caramel, a rose and fresh cream are characteristic.
Arabica Ethiopia Sidamo is considered to be the best world grade of coffee, despite of not very attractive beans. It is one of the softest and gentle grades of Arabica growing in Ethiopia, the coffee native land.
Such coffee is good for any way of preparation. Its rich and many-sided taste reveals different shades each time in a new way.
Ethiopia is the coffee native land, in particular, of Arabica which grows here in wild. The most fragrant and qualitative coffee has the name of Yirgachiff. It is estimated by experts as one of the best grades. It gives rich infusion with surprising smack in which flower notes are felt. Ethiopia Yirgachiff is characterised by a fine bouquet with soft wine aroma and easy sourness. It is well combined in a mix with the Colombian and Javanese coffee.
Has gentle fruit-chocolate taste with a shade of hot spices. Refers to soft grades of coffee. Suitable for any time of day.
Arabica Ethiopia Yirgachiff PB - is coffee from the very cradle of coffee - Ethiopia. It has soft fruit chocolate taste with spicy shades. It is perfect for any time of the day. A wine bit of sourness and fruit aftertaste will enchant everyone. Aromatic, soft and saturated Etiopia Yirgachiff PB is coffee for lovers of dense, fragrant coffee.
In general, almost all berries of coffee trees comprise two beans, but there are cases when in the coffee cherry thereis only one accrete bean. Such beans are selected manually, marked PB (Peaberry) and are sold as a separate grade of coffee. Peaberry beans make 5% of any coffee crop.
Arabica Ethiopia Djimmah
Djimmah coffee grade is grown up in the outskirts of Djimmah, the largest city of the southwest. Coffee from the well-known area Kafa gives a spicy and fragrant drink with wine smack. Djimmah washed coffee has fine taste, with a bit of sourness.
Though by sight Djimmah and Sidamo beans are outwardly unattractive with their small sharp grains but they give a drink a unique, exciting bouquet.
Arabica Ethiopia Lima
This coffee comes from the very coffee cradle - from Ethiopia.
Fragrant, soft and rich, Ethiopia Lima is the thing pleasant to fans of dense, fragrant coffee. Grown in the homeland of coffee, it is processed in the traditional way, without use of chemicals and fertilizers. Hardly appreciable wine sourness and fruit aftertaste will not leave anybody indifferent.
Coffee with a soft gentle wine aroma with dark chocolate and grapefruit notes. It has an intense, slightly viscous woody flavor with nut and chocolate undertones and slight bitterness, which smoothly passes into the aftertaste. Coffee gives a strong brew with a wonderful light acidity.
This grade of coffee is characterised by the high maintenance of caffeine in grains. It is the strong sated drink with original caramel smack and remarkable aroma. As a rule, Robusta Cameroon is used in coffee mixes for strengths giving.
Robusta Tanzania is a strong coffee with a persistent aroma. Coffee is characterized by a balanced, smooth taste with nice chocolate notes and a slight bitterness. Unlike other Robusta varieties it is characterized by a delicate sourness. Robusta Tanzania is a high quality Robusta for strong coffee lovers.
Coffee Robusta Uganda has spicy taste and weak unostentatious aroma, at the same time is characterised with big extract content and the high maintenance of caffeine. Strong enough rich drink with fine toning up effect and poorly expressed aroma.
Usually this grade of coffee is used in espresso mixes; it gives to drinks a steady scrum.