The coffee catalogue
Coffee origins
Coffee countries and regions: altitude, harvest, processing and tasting notes of each origin.
Ethiopia
The cradle of the arabic: thousands of local varieties, floral and citrus cafes in washing, and fruity of cranberry in natural.
1,400–2,300 mKenya
Juicy acidity, black grosella and grapefruit. Meticulous washing with double fermentation and the varieties SL28 and SL34.
1,400–2,000 mRwanda
Red bourbon washed at high height: red fruit, flowers and black tea. A small, high-quality origin.
1,500–2,200 mBurundi
Neighbor of Rwanda and with a tradition of double washing: fruits of the forest, black tea and a lot of sweetness.
1,500–2,000 mTanzania
Neighbor of Kenya and with a similar profile: black grosella, citrus and wine. Famous for his snail (peberry).
1,200–1,900 mUganda
The land of the wild robusta and a large exporter, with arabics washed from Mount Elgon: chocolate, berries and citrus.
1,300–2,300 m
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