This is where coffee originated and many legends exist on how, dated as far back as the 9th century. Ethiopia is the 2nd largest producer of coffee in Africa.
Medium roast with soft but crisp acidity FOR EVERYONE TO ENJOY.
Uganda mostly grow Robusta coffees, but Arabica is grown in Bugisu.
Darker than an Ethiopia with a touch of Brazil.
Light body with low acidity.
East Africa. 1500 to 2100 meters altitude.
Equatorial and influenced by Monsoon and Indian Ocean trade-winds.
Fresh fruity aroma with pronounced, complex acidity. Complex fruit flavours with a slight minty finish in the after taste.
A Central American country south of Mexico, is distinguished by its steep volcanoes, vast rainforests and ancient Mayan sites.
Guatemala Finca El Morito
The Morito farm is owned by the family since Monterroso planted the first coffee plant in 1979.
The cherry is carefully cut and then passes to the wet process. Sweet aroma. Pronounced brightness, acidity with chocolate flavour and lingering smooth dark chocolate in the aftertaste.