African Kahawa Blend Coffee - I THE SKULL

DESCRIPTION

A very complex medium-dark roast of bright full flavor African grown coffees. Enjoy hints of toffee, caramel, chocolate, raisins, green apples, red fruits and even hints of cherries and black currant with a soft floral finish. Coffee cherries are often processed by hand at the home of the farmers after being hand picked. Quality standards are high and farmers adhere to these strict standards with environmentally friendly processing, washing the beans and leaving in the sun to dry, then hand sorting and packaging.

ORIGIN COUNTRIES

African

Burundi
Tasting notes include mandarin orange, rich semi-sweet chocolate, caramel and an ultra heavy body with a mildly sweet finish. This coffee is grown at an elevation over 5,700 feet. A very heavy bodied drink with a sweet and bright finish make this a favorite. Beans are of the Bourbon variety. Burundi is in East Africa, in the African Great Lakes region. Rwanda is to the north, Congo to the west and to the east (and south) is Tanzania.
Ingredients: 100% Fair Trade Organic Arabica Coffee.

Cameroon
Tasting notes include a heavy body, toffee, chocolate and caramel with hints of molasses and blackberry. This coffee is grown at an elevation of 7,200 feet on the side of Mount Kilum. Cameroon is famous for white honey, and with this large population of bees the coffee plants receive lots of assistance in pollination. Coffee here was brought in the early 1900’s from Jamaica, and this Jamaican Blue Mountain coffee flourished in the ideal climate conditions of Cameroon where the shade grown coffee is under the banana trees. Location is in central Africa. To its west is the Gulf of Guinea which is eventually the ocean further west, and to its north is Nigeria.
Ingredients: 100% Arabica Coffee.

African (medium dark)
An African Kahawa blend featuring coffees that can include Burundi, DR Congo, Uganda, Ethiopia, Kenya, Rwanda, Zambia and Tanzania. This blend of coffee beans is roasted medium-dark for the best flavor.

Rwanda
Tasting notes include cherries, nectarines and black currant. This coffee is grown at an elevation of 6,200 feet in the western province, not far from Lake Kivu, home to many mountain gorillas. The coffee grown here is Robusta and Arabica. Rwanda is in East Africa. To the north is Uganda, and to the south is Burundi. West of the country you would enter the Congo, and to the east, Tanzania or Kenya.
Ingredients: 100% Arabica Coffee.

Tanzania
Tasting notes include chocolate, cherries and caramel. This coffee is grown at an elevation of 5,900 feet in the southern highlands of Mbeya growing region. The French brought coffee plants here in the 1800’s and in the 1920’s India moved coffee here because of the ideal growing climate. Tanzania, like Brazil and Peru in South America, sits just below the equator, providing similar conditions for coffee plantations. Tanzania is located in East Africa. To the west is Rwanda and the Congo. To the east is the Indian Ocean. Heading north you would enter Burundi or Kenya, and south of the country is Mozambique.
Ingredients: 100% Arabica Coffee

Uganda
Tasting notes include chocolate, raisins and green apples. This coffee is grown at an elevation of 5,900 feet on the south eastern edge of the country where rain forests are plentiful, in the Mount Elgon Volcano region. The volcano sits at the border of Uganda and Kenya. The area is home to b

African coffees refer to coffee beans that are grown in countries located in the continent of Africa, including Ethiopia, Kenya, Rwanda, Tanzania, Uganda, and many others. African coffees are known for their distinct and complex flavor profiles that are influenced by the region’s unique growing conditions, processing methods, and cultural traditions.

One of the most well-known African coffees is Ethiopian coffee, which is widely considered to be the birthplace of coffee. Ethiopian coffee is often classified as “Heirloom” coffee, which refers to the fact that it is grown from a variety of wild coffee trees that have been cultivated for centuries. Ethiopian coffee is known for its bright acidity, fruity flavor notes, and floral aroma.

Kenyan coffee is also highly regarded in the coffee industry for its complex flavor profile, which often includes notes of citrus, blackcurrant, and tomato. Kenyan coffee is grown at high altitudes and undergoes a unique wet processing method that contributes to its distinctive flavor profile.

Other African countries, such as Rwanda, Tanzania, and Uganda, are also producing high-quality coffee with unique flavor profiles. Rwandan coffee, for example, is often described as having a delicate sweetness with notes of apricot and honey, while Tanzanian coffee is known for its citrus acidity and rich body.

African coffees are often prized by coffee roasters and enthusiasts for their complexity and distinct flavor profiles. Additionally, the coffee industry is an important source of income for many countries in Africa, and the production of coffee is often deeply intertwined with the cultural and social fabric of these communities.