Green African Coffee Beans

African coffees are known for being incredibly flavoursome and many believe that they are the most distinctive in the world. Coffees from this region are characterized by dry, winy acidity, chocolate and fruit undertones, rustic flavors and intense aromas. The most familiar are Ethiopian Coffee: Ethiopian Yirgacheffe & Ethiopian Sidamo and Kenya Coffee: Kenyan AA & Kenyan Peaberry.

Roast these coffees with care, a light/medium to medium roast is preferable ensuring that you keep the acidity and aromas. Take past first crack but don't go too close to second, and be aware of the chaff and debris of the dry processed greens.

An exception is the Ethiopian Djimmah whereby it can be enjoyed at a medium roast level, but can also be taken into medium dark where it develops a strong smoky flavour but without bitterness (If you get it right!)