Ethiopian coffees are some of the most unique and alluring of all the coffees harvested. As the legend states, coffee was born in Ethiopia when goat farmers noticed their herds had become more energized after eating certain berries. These of course were coffee cherries, and hence, where coffee was born! This particular coffee stems from the Oromia region of Ethiopia where it's grown at altitudes ranging from 1,750-1,900 meters above sea level.
Mapendo is Swahili for “Love” and has tasting notes of green apple, molasses, and lemon peel. Mapendo coffee is farmed in Congo on 16 separate lots by over 4,000 coffee farmers and nearly 40% of those farmers are women. Coffees in this region are harvested from April through July and grown between 1,480 and 2,000 MASL.
This area has ideal soil for growing coffee and the Gatare Washing Station is one of the oldest and largest in Rwanda. The Garate Station was one of the first to produce the natural and honey process relative to the washing of the beans. The Natural drying process uses no water and the beans are dried in the fruit. The Honey process uses a little water with the skin removed but the mucilage/pulp remains. Both processes tend to result in a more fruity coffee taste. The flavor profile of this coffee tends to be chocolatey with some citrus and apricot notes.
The story of Kenya Coffee begins in 1893, when British Missionaries brought in imported Brazilian coffee beans to the country. Kenya's mountainous regions and acidic soil make it exceptional for coffee growing and production. Since 1960, the Kenyan people have taken control of the country's coffee market, developing cooperatives for the growing and manufacturing of their beans, and creating an incredible and innovative world renowned coffee market. The peaberry bean in particular is a mutation in the bean in which only one bean develops within the cherry.
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