Green Coffee

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.

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.

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.

Dabi has cooked fruit and rustic earth notes, flavor accents include dried berry, cantaloupe, musky cherimoya, and canned plums. Bittersweet and earth-toned chocolate at Full City along with big berry character. City+ to Full City+. Good 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 date sugar, dried papaya, five spice powder, and green tea. Dark chocolate and grape notes at Full City. City to Full City. Good for espresso.

The cup is all about bittering cocoa, mild malty sweetness, muted acidity, and massive body. Roasted buckwheat, leather, and nutty notes mark the aroma and finish. Full City to Vienna. Good for espresso blending.

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.

A great dark roast Ethiopia option, bittering dark chocolate tones, stone fruit accents, with dried citrus peel, bell pepper, licorice, and aromatic wood finishing notes. Full City to Full City+. Good Ethiopian espresso.

Cyato shows deep caramelizing sugar sweetness with lovely citrus-like brightness, and top notes of Mandarin orange, slippery elm tea, raisin, and a brown sugary sweet finishing note. City to Full City. Good for espresso.

Tumba offers flavors of sweetened black tea, replete with a brisk lemon accent, notes of orange, raisin, and citrus-like acidity. Full City yields dark chocolate, Medjool date, grape, and spiced finish. City to Full City. Good for espresso.

Layers of raw sugars give way to fruited cup flavors like grape juice, blueberry, orange zest and berry-like acidity. Darker roasting develops high % cacao bittersweetness. City to Full City. Good for espresso.

Palm sugar sweetness, blueberry, dried cranberry and peach, citrus peel, and green tea aroma. A somewhat rustic herbal and aromatic wood overlay lends 'dry process' appeal. Full City. Good for espresso.