Kenya
AA
Nyeri Estate. This is a top quality Kenya coffee selected
from an estate 100 miles north of Nairobi. The fertile volcanic
rock here at 2000 metres produces a light, aromatic brew with
a high acid content. Its aftertaste, being distinctly dry
and crisp is characteristic of the finest Kenya coffee.
Mexican
A mild, slightly acidic, coffee. Smooth in texture.
Mocha
Djimma
This coffee picked in the South East of Ethiopia is the nearest
to the original trees in the Yemen first used for cultivation
throughout the world. The word coffee comes from the name
of the Ethiopian town of Kaffa. Although medium in body the
coffee has a rich, fruity flavour with winey undertones. The
aftertaste can almost be described as 'chocolatey'. A useful
blending coffee, but on its own often drunk as the basis of
Turkish style coffees.
Nicaraguan
Good Central American characteristics, good body, little acidity.
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