Kenya: Known for its high-altitude coffee farms, Kenya produces beans with a vibrant, bright acidity that gives each cup a lively, refreshing taste. These beans often carry distinctive wine-like notes, particularly blackcurrant and blackberry, balanced by a bold, rich aroma. The unique combination of volcanic soils and meticulous processing methods results in a well-rounded coffee that is both complex and deeply satisfying.

Tanzania: Grown near the foothills of Mount Kilimanjaro, Tanzanian coffee is renowned for its earthy, full-bodied flavor profile. The beans possess subtle undertones of dark berries, such as blackberries and blueberries, that provide a hint of sweetness amidst the deep, grounding flavors. This coffee delivers a smooth, balanced finish that’s perfect for those seeking a slightly fruit-forward, yet robust cup.

Ethiopia: As the birthplace of coffee, Ethiopia’s beans are prized for their delicate complexity and rich history. Ethiopian coffee is known for its floral and fruity characteristics, often featuring bright notes of jasmine, bergamot, and citrus. Grown from wild Arabica plants, these beans boast a natural sweetness and vibrant acidity, making each sip an exotic journey through the lush coffee forests of Ethiopia.