African Coffee, like the continent, is rich in color and flavor. East African coffee has a big aroma, with a medium to heavy body, that is rich and robust. The balance is complex and it has a long finish. Because of drought in some countries like Kenya, the coffee tends to have a range of acidity that is brisk and snappy. The flavor is intense with a dry wine aftertaste.
|Decaf Tanzanian Kilimanjaro A.A.|
|From Africa, it has a mild aroma and light taste. Decaffeinated by Swiss water method.|
|From Africa, hearty, rich, full of flavor.|
|A blend of Ethiopian and coffee from the island of Java, is not a chocolate flavor, but has chocolaty overtones.|
|The origional Ethiopian coffee.|