Ethiopia - Africa

African coffee is consistently ranked as some of the best on the planet, in part because that’s where coffee was born. Every varietal in existence is the product of Ethiopian and Sudanese coffee plants’ incredible voyage around the world. From fruity and syrupy to earthy and tea-like, Africa’s variably high growing altitudes make for eclectic, sometimes unexpected flavors.

However, It’s not just about where coffee grows, but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits. - Altitude 1650-2500 meters above sea level.

Of course precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem. - Precipitation - 1373mm, Temperature - 65 F, Humidity 71%

And finally a coffee’s process describes how the seed (coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods. - Fully washed, Dried on raised beds, Indigenous Heirloom Varietal.