Certification/Grading: The grading typically follows the standards of the coffee’s origin country (e.g., Ethiopian Grade 1 or Kenyan AA).
Roast: Medium to dark roast to bring out the boldness necessary for an espresso, preserving some of the fruity and floral notes characteristic of African coffees.
Tasting Profile: Fruity notes like berry, citrus, or stone fruits. Bright acidity. Hints of chocolate or spice. Balanced sweetness and bold body
Grower: A collective of smallholder farmers or cooperatives, often found in coffee-growing regions of Ethiopia, Kenya, or Tanzania.
Variety: Common varieties include heirloom Ethiopian beans, SL28, SL34 (Kenya), Bourbon, and Typica.
Region: Highlands of Ethiopia (Sidamo, Yirgacheffe), Kenya (Nyeri, Kirinyaga), or Tanzania.
Altitude: 1,500 – 2,200 meters above sea level.
Soil Type: Volcanic loam.
Process: Washed or natural/dry-processed.
