African Coffees
We currently offer one awesome African single-origin coffee.
Ethiopian 'Gotiti' is a washed coffee with a creamy and juicy mouthfeel. This coffee has flavors of pluot, fruit punch, juniper, and peach black tea, with an aroma of cherry blossom and cinnamon.
This coffee was just scored 93 points out of 100 by Coffee Review, which was founded in 1997 by Kenneth Davids and Ron Walters. Coffee Review introduced the first-ever 100-point, wine-style coffee reviews to the specialty coffee industry.
Click here to read the review & learn more.
Ethiopia’s Yirgacheffe region is one of the best-known coffee-growing areas in the world. Like the rest of Ethiopia, it’s divided into several woredas (districts) and kebeles (communities) with coffee-washing stations throughout. The people of Gotiti belong to the Gedeo cultural tradition and speak various dialects of the Gedeo language. Their main income source is coffee, which they grow on very small farms ranging from 0.1 to 2 hectares. Many intercrop with false banana trees and acacias, which provide shade for the coffee trees and help replenish the soil. The people live in a gorgeous, communal village within a very lush forest. This forest, combined with the region’s altitude, and the indigenous plants that grow here create the perfect environment for smaller, tastier coffee beans with distinct, elegant, and floral profiles.
AROMA: cherry blossom, cinnamon
FLAVOR: pluot, fruit punch
BODY: creamy, juicy
FINISH: juniper, peach black tea
PRODUCER: various smallholders
REGION: gotiti, godeo zone
ALTITUDE: 2000 - 2100 meters above sea level
VARIETY: heirloom indigenous
PROCESS: washed, then sun-dried on raised beds
CERTIFICATION: organic
You can also try our blends that have african components:
This is a refined blend of washed coffees from Africa and Latin America. Pompadour is best appreciated black or with just a touch of milk, and is fantastic as straight espresso, in a cappuccino, prepared as drip coffee, or by any other method you might choose.
AROMA: maple, honeysuckle
FLAVOR: sugar browning, raspberry
BODY: soft, silky
FINISH: orange zest, macadamia
REGION: ethiopian 'kayon mountain', mexican ‘ki-saya’, and colombian ‘tolima’
PROCESS: washed, then sun-dried
CERTIFICATION: organic
This blend is designed to create a complex balance of coffees from the world's four largest coffee producing regions. Originally designed to be pulled as espresso, this blend holds up well to some milk, as when used in a latte. That having been said, this coffee has become a crowd-pleasing favorite and is also enjoyed by many who brew it by all other brew methods.
AROMA: vanilla, honey, cinnamon
FLAVOR: chocolate, hazelnut, winey fruit
BODY: rich (typical of dry-processed coffees)
FINISH: spice, lingering cacao
REGION: brazilian ‘sete marias', ethiopian 'kayon mountain', mexican ‘ki-saya’, and balinese ‘kintamani’
PROCESS: natural, washed, wet-hulled
CERTIFICATION: organic
'Mokha Java' was the first blend ever created. Coffee originated in Arabia and was first sold through the port of 'Mokha' (Al Mukha) in Yemen; the 'Mokha' in this blend is a naturally-processed Ethiopian coffee, adding notes of fruit and cocoa. Coffee was then cultivated in Indonesia and shipped out through the island of 'Java' (Jawa); the 'Java' in this blend is a wet-hulled Balinese coffee, which gives deeper tones of earth and spice. The result is a marriage between the brightness of Africa and the depth of Indonesia - in the cup it is a very dynamic, yet balanced, coffee.
AROMA: cherry cordial, clove
FLAVOR: red wine, dark chocolate
BODY: plush, silky
FINISH: tobacco, nutmeg
REGION: ethiopian 'kayon mountain’ and balinese ‘kintamani’
PROCESS: natural, wet-hulled
CERTIFICATION: organic