African Coffee

TL;DR: African coffees offer bright acidity, floral notes, and fruit flavors from high-altitude growing conditions.

African coffee regions produce some of the world's most distinctive and complex coffees. Your Boss Lady blend incorporates African beans specifically for their brightness, sweetness, and fruit notes - characteristics that define this continent's coffee profile.

Key regions and characteristics:
  • Ethiopia: Birthplace of coffee, known for wine-like, floral qualities
  • Kenya: Bright acidity, black currant notes, full body
  • Burundi: Sweet, fruity base (featured in your Cigar Blend)
  • Rwanda: Clean, bright, with chocolate undertones
Growing conditions: High altitudes (4,000-7,000 feet), volcanic soils, and distinct wet/dry seasons create ideal conditions for slow cherry maturation. This extended growing period develops complex sugars and acids that create African coffee's signature brightness.

Processing methods: Many African coffees use washed processing, which removes fruit before drying, creating clean, bright flavors. Natural processing, where beans dry inside the cherry, adds fruity sweetness.

Flavor impact: The combination of altitude, climate, and processing creates coffees with wine-like acidity, floral aromatics, and fruit-forward flavors. These characteristics make African beans excellent for blending, as they add complexity and brightness to heavier, more chocolatey South American beans.
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