• Roasted Coffee Kenya Sambru:

Grown at elevations higher, Kenya AA is considered to be one of the world's best coffee beans. The high growing altitudes mean that the beans grow slower than at low altitudes, providing more nutrients and allowing them more time to develop their flavors and mature. The high plateaus of Kenya produce coffee beans with a full body and rich, strong, flavor with very pleasant acidity. The fragrant aroma also has floral tones, also has citrus and berry overtones.

Main types: SL 28, SL34, K7

World Ranking as producer 18th

• Zambia Kachipapa Roasted beans:

Originally, coffee was introduced to Zambia from both Kenya and Tanzania in the 1980s, which makes Zambia a recent coffee-growing country. coffee beans were mainly grown in the Mountains of Muchinga of the Northern Districts as well as around the city of Lusaka, the Arabica coffee grown in Zambia is known for its high quality because its cherries are picked one by one so that any defective bean is not picked. With flavors from fruit punch to floral, chocolate to caramel, and both sweetness and acidity.

World Ranking as producer:52

Main Type: bourbon, Catimor, Castillo

• Roasted Coffee Uganda Wugar Bukonzo:

Coffee has been an important crop for Uganda’s economy for many decades. Historically, most coffee produced in Uganda has been Robusta rather than Arabica. Coffee accounts for 20 – 30% of Uganda’s foreign exchange earnings each year, and more than 3.5 million families work in coffee-related activities. The bulk of the country’s coffee is produced by smallholder farmers working plots of less than 2.5 hectares. In the cup, Uganda’s washed coffees bring satiny body and ripe stone fruit tones, along with a delicate touch of red berry and pineapple

Main Type: Typica,SL14, SL28, Kent

World Ranking As a producer 8th

• Roasted Coffee Tanzania Tembo:

Coffee was introduced to Tanzania from the Réunion, a French island off the east coast of Africa formerly known as Bourbon. Although it arrived as early as the 16th century, it did not receive major attention in the region until the arrival of German missionaries some 200 years later.

Northern coffees tend to be pleasant in aroma, rich in acidity and body, and sweet taste with balanced flavors due to mineral nutrients from volcanic soils.

Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste

World Ranking as a producer 16th

Main types: Arabica, Bourbon , Kent, Nyassa

• Roasted Coffee Ethiopia Yirgacheffe

Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after.. so many of the great washed coffees from yirgacheffe are explosively aromatic and full of citrus and floral notes Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops.

World Ranking as producer: 5th

Main Type: Arabica, Native Heirloom Varieties