Considered the finest of all coffee grown in the horn of Africa, the most prevalent taste characteristic is lemon, which gives a distinct tart bite that combines with a rich, floral finish.

Typically used in blends, this coffee is characterized by a fruity flavor and bright acidity. Beans are processed by the dry and wet methods.

Popular among the specialty trade, beans are processed in both dry and wet methods. Beans produce flavor notes with a spicy character and round, balanced acidity in the cup.

Coffee is said to have gotten its name from the Ethiopian region of Kaffa, where this coffee is produced. Like other coffees from this region, beans produce a rather heavy bodied cup with winey aftertaste

Characterized by its winey after taste, this washed coffee delivers a vibrant, balanced cup with sharp acidity and a classic balanced taste.