Green Coffee

Ndiaini has a blueberry flavor, with tart beet juice note, and berry skins. A grabby citrus flavor develops, which defines acidity too, like the tang of the inside of an orange peel. Herbal tarragon leaf note in the finish. City to Full City. Dark roasts make intense espresso. 

Baaroo is balanced, with juicy stone fruit notes, honeyed sweetness, body, floral and spice accents, all tied together by integrated citrus-like acidity. A fantastic dual-use Ethiopia brew/espresso. City to Full City+. Good for espresso.

Gitesi has a backdrop mesh of sugary to candy-like sweetness, sugar cane juice, simple syrup, and light caramels. Accent notes of lemon spritz, orange spice, Earl Grey, and Assam teas, and a lemon zest note in the finish. City to Full City. Good for espresso.

Apricot and peach stone fruit notes, expansive layers of raw sugar sweetness, and a slight floral accent in aroma. Lemon vibrance turns to citrus-y flavor of lemon curd pastry fllling. Fruited cocoa with deeper roasting. City to Full City. Good for espresso.

Stone fruits come to mind at all points of the cup test, nectarine with cinnamon and sugar, dried apricot and peach, and a finish marked by dried papaya and herbal rue notes. Impressive middle roasts. City+ to Full City. Good for espresso.

Dalecho has subtle jasmine aromatics, with flavors of caramelizing sugars and cane juice, and a lemon grass tea accent. City to Full City. Great Ethiopian espresso.

Loaded with baking spice, clove, cinnamon, star anise, along with dense cane juice sweetness. Glimpses of candied lemon peel as the coffee cools, English Breakfast tea, and a fruited brightness. City to Full City+. Good for espresso.

Complex at a wide roast range: syrupy sweet, notes of blackberry, red grape, and rhubarb cooked with sugar, mouthcleansing acidity that's like hibiscus flower tea. City to Full City+. Good for espresso.

Brooding bittersweetness, raw sugar and Baker's cocoa tones, a "daily drinking" type coffee in the middle roast ranges, mild to moderate acidity, and holds up well to cream, or a milk drink with espresso. City+ to Full City+. Good for espresso.

City+ and Full City bolster sweetness, fruited accent notes are introduced as well. Licorice root, dark chocolate, chopped date, and brown sugar. City+ to Full City+. Good espresso.

City/C+ roasts show a sweet black tea flavor, and tannic bittersweetness. Fruited notes add contrast, dried cherry, black currant, and a lemon impression. Full City roasts have a chocolate-cherry flavor. City to Full City. Good for Espresso.

Berry and unrefined sugar notes are the first flavors that come to mind, red berry cooked down to a sugary pastry filling, tart orange rind, blueberry, raspberry, and a cinnamon spice hint. City to Full City. Good Kenya espresso.

Deeply sweet in both light and middle roasts, layers of molasses and raw sugar intermixed with intense fruited top notes: pulpy orange juice, cranberry sauce, raspberry juice, tart blueberry. City to Full City.

Compact caramel sweetness, and fruited flavor notes of date, golden raisin, currant, and tart orange. Full City works well as espresso, lemon/orange vibrance and high % cacao bar. City to Full City+. Good espresso.

Kiruga has a lovely spiced aroma, with notes of blueberry jam, golden raisin, orange rind, and lemon water accenting bittersweet burned sugar base flavor. City to Full City. Good Kenya espresso.

Murambi is a medium bodied cup, with mouth-cleansing aciity, undertones of raw sugars, and pressed cane juice, and top notes of black currant, red apple, and spiced finish. Really sweet and complex from City to Full City roast levels.

Intense dried fruited notes, big body, and rustic sweetness define the cup. Berry aroma, earth-toned date sugar, Fig Newton, blueberry, sweet tobacco, bittersweet cocoa, and a cherry wood note. City+ to Full City+. Good for espresso.