Flavor: Bright acidity, blackcurrant, citrus

Developed by Scott Laboratories in the 1930s, these cultivars are the backbone of Kenya's premium coffee reputation. SL28 offers winey sweetness while SL34 delivers heavier body at high altitudes.

Flavor: Floral, bergamot, stone fruit

A collective term for the thousands of indigenous varieties found in Ethiopia's wild coffee forests. Each region produces distinct profiles, from Yirgacheffe's jasmine notes to Harrar's blueberry boldness.

Flavor: Caramel sweetness, balanced acidity

Originally from the island of Réunion (formerly Bourbon), this variety thrives in the high-altitude terrains of the Great Lakes region, producing coffees with exceptional sweetness and clean cups.

Cherries are pulped, fermented in water to remove mucilage, then washed and dried. Produces clean, bright cups that highlight origin character. Dominant in Kenya and Ethiopia's Yirgacheffe.

Whole cherries are dried on raised beds with fruit intact, allowing sugars to ferment into the bean. Creates heavy body, fruity sweetness, and wine-like complexity. Traditional in Ethiopia's Harrar region.

A hybrid method where skin is removed but some or all mucilage remains during drying. Produces coffees with body of naturals and clarity of washed. Growing in popularity across East Africa.

Best for highlighting the bright, complex flavors of washed East African coffees. Use a medium-fine grind and a slow, circular pour.

Ideal for natural-processed coffees. The full immersion method captures the heavy body and fruit-forward character. Steep for 4 minutes.

African single origins make extraordinary espresso. Expect vibrant, juicy shots. Start with a finer grind and adjust to taste for balanced extraction.