The three major growing regions here are Harrar, Sidamo, and
Yirgacheffe, which all come from the Ethiopian Highlands at between four and
seven thousand feet.
Harrar coffees are dry-processed coffees and tend to come
from old varietal typica coffee trees. These coffees are noted for their big
body and sometimes extremely "wild" fruity finish.
Sidamo and Yirgacheffe coffees are for the most part
wet-processed coffees and both tend to have a floral/berry finish going for
them depending on the given crop year.
Grown between 4,000 and 7,000 feet, the coffees of Kenya
are highly sought after because of their irresistible acidity and bright,
Generally speaking, the "A-grade" coffees, Kenya
AA and Kenya AA Plus, are washed and sun-dried with harvest time beginning in
November and ending in January, depending upon the rains.
Characteristically full in body, rich in flavor and slightly
fruity, the coffees of this Kenyan neighbor also offer a winy acidity, bold cup
and lower acidity. It is important to note that Tanzania
is known for a particular type of coffee bean: peaberry. This unique coffee results
from the cherry of the coffee plant containing just a single round bean rather
than 2 flat-sided half beans. Many believe this produces an enhanced flavor.