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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, citrusy cup.

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.