Speciality Arabica coffee beans are pretty special and produce the most impeccable coffee due to the ideal conditions in which they grow. Sumptuous soil conditions combined with high altitudes are the key ingredients for a growing and cultivating the best coffee – and Africa has them both in spades.
As in Asia and Latin America, there are different coffees in different countries where the taste varies, however, they do all share common traits – African countries usually produce a washed Arabica coffee which is usually balanced, bright, with citrusy, winy berry and floral notes.
We will focus on three African countries, namely Kenya, Ethiopia and Tanzania.
Kenyan coffee is grown high up at an altitude of around 4 to 7,000 ft. they have a gorgeous acidity and produce a bright berry and citrusy cup of coffee. There are plenty of sophisticated highly graded coffees from this country with AA and AA Plus which are washed and then dried in the sun. The harvesting season is from November through to the end of January in early winter.
Aroma: Nutmeg, berry
Acidity: Very bright
Altitude: Grown 3500-6000 ft