Freshly roasted coffee
Freshly roasted coffee
What is specialty coffee? Specialty coffee is a type of coffee that is made with high-quality beans and special brewing methods. Coffee beans are usually roasted longer to bring out their natural flavors. Specialty coffee is often more expensive than regular coffee from [...]
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The defining elements for coffee of African origin are the following: Floral NotesBlack Tea NotesFruity Citrus NotesCitrus Acidity Also, to determine the acidity you must also take into account the following: Light roasted coffee is more acidic than Dark roasted coffee! Read more here Note: All our African coffees are roasted Medium – Medium/Dark! –
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Well, the moment the water comes into contact with your coffee, the flavor and aroma compounds begin to diffuse into the water – this is extraction. The degree of extraction will also affect the flavors in the cup, as not all of the compounds in coffee are extracted at the same time. Fruity notes are first extracted and
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Rwandan coffees are often some of the softest, sweetest and most floral coffees in East Africa – delicately balanced and quickly winning the hearts of coffee lovers around the world. The first coffee trees in Rwanda were planted in 1904, and coffee exports began around 1917. High altitudes
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Producing coffees ranging from soft, floral, and sweet citrus to chocolate and nutty, Burundi offers fewer distinct regional flavor profiles, but its diverse coffees capture the interest of specialty companies. Burundi has only been growing coffee since the 1930s, and it took some time for its specialty coffees to hit the radar
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Kenya offers some of the most intensely flavored and strongly acidic coffees in the world. The flavors vary subtly from region to region, but most feature complex notes of fruit and berries, citrus acidity, and juicy, rich textures. Only about 330 farms in Kenya are 15 properties
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The complex blend of species and varieties that are native to Ethiopia gives these coffees their potential for unique flavors. They are famous for their floral, herbal and citrus aromas, unusually distinct and fine. Ethiopia is often regarded as the birthplace of Arabica coffee, although recent studies indicate that South Sudan would
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Tanzanian coffee flavors can be divided between Robusta and Arabica, full-bodied, sweet, naturally processed Robusta coffees near Lake Victoria, and washed, bright, citrus-flavored, berry-like Arabica from the rest of the country. Coffee was introduced to Tanzania by Catholic missionaries in 1898. Today, a little Robusta grows in Tanzania,
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Costa Rican coffees are delicious and easy to drink. They feature a complex sweetness combined with refined acidity, soft textures and a wide range of floral and citrus aromas. COSTA RICA KEY FACTS PERCENTAGE OF WORLD MARKET 0.93%HARVEST Varies from region to regionPRODUCTION PROCESSES: Washed, Honey, NaturalMAIN TYPES: Arabica Typica, Caturra, Catuai,
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Freshly roasted coffee To get the most out of freshly roasted coffee, you need to know what kind of roast you want to drink. There are many different types of coffee beans and roasting. A light roast is a good choice for those who want to drink their coffee black and don't like the strong taste of the beans
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